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    🏠Home » Recipes » Sauces, Rubs, and Seasonings Recipes

    Memphis Barbecue Sauce - A Wonderful Thing

    May 28, 2021 | Last Updated Apr 10, 2022 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    4.33 from 76 votes

    This sweet and tangy Memphis barbecue sauce is the perfect complement to pork, beef, or chicken. With a touch of spice, it is the best homemade bbq sauce for special occasions, or make it your everyday sauce.

    pull pork with Memphis Barbecue Sauce

    Table of Contents
    • 🥣Kansas City vs. Memphis Style BBQ Sauce
    • 🥣Ingredients
    • ❓FAQs
    • 📖Memphis BBQ Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

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    Introduction

    This is the best BBQ sauce you will ever try. I don't use the term "best" lightly, but this qualifies—it would make cardboard taste great.

    Change it around a little to make your own "world-famous sauce" to impress your friends and family with your "secret" homemade BBQ sauce.

    This is a copycat recipe from an Ann Arbor institution, Zingerman's Roadhouse. The pork is great, but the sauce is even better. Their "Red Rage"- Memphis barbecue sauce is wonderful. It was sweet and spicy, all at once.

    There are several variations of Memphis sauce floating around. I chose the version from Fine Cooking as the inspiration recipe. I varied the spices a bit and eliminated what I thought was unnecessary oil. I also added some options so you can adjust to your tastes.

    My Rating

    My rating system. Great 5 out of 5

    An absolute 5. As high of a 5 as possible. And my wife agrees. What more is there to say?

    🥣Kansas City vs. Memphis Style BBQ Sauce

    There are several differences between KC and Memphis BBQ in general, but today I will discuss only the sauces.

    Kansas City-style BBQ sauce is a sweet and thick sauce that is tomato and molasses base. Kansas City-style sauce can be very sweet and tangy but not too spicy.

    Memphis-style BBQ sauce is different from Kansas City-style barbecue sauce. It isn’t as sweet and is spicier. It also is thinner and has a bit of vinegar.

    Memphis and St. Louis sauces are similar, and some experts will classify them as types of Kansas City sauce. But there is a distinct difference.

    Other common sauces would be Carolina vinegar-based sauce and Alabama white BBQ sauce, which is mayo-based. There is a wide variety of sauces in Texas, and I'm just not getting into that fight, but I will say there is regional variation.

    🥣Ingredients

    Ketchup

    I'm specifying Heinz or Hunts Ketchup. I believe you get what you pay for in ketchup. Any other than Hunts or Heinz will never come into my house.

    Mustard

    Plain old yellow mustard. Nothing fancy or with other spices added. The mustard taste is a bit heavy at ½ cup. Cut it down to your taste. I usually go for ⅜ cup.

    Liquid Smoke

    Liquid smoke does add something special to this sauce, but some people object to it. I highly recommend it, but please only use a good quality liquid smoke. It should only have smoke and water—no chemicals. I generally use Wright's.

    Other Ingredents

    Listed in recipe card but no comments needed—all typical BBQ sauce ingredients.

    ❓FAQs

    What Pan to use?

    Use a non-reactive pan for tomato-based cooking. Some pans are "reactive," meaning they contain metals that might interact with certain foods like tomatoes and change the taste. Cast iron and copper would be common examples. Stainless steel and normal non-stick cookware are examples of non-reactive pans.

    Do I need to use liquid smoke?

    Can I adjust the spiciness?

    The heat (spiciness) here is about 3/10 with ¼ teaspoon of cayenne pepper. Adjust to your taste.

    How do I store homemade BBQ sauce?

    Good in the refrigerator for 5-7 days. Probably a lot longer but not tested.
    It will store frozen for about 3 months. I like to put small amounts in smaller freezer bags to use small amounts when needed.

    📖Memphis BBQ Recipes

    Marlowe of Memphis BBQ Dry Rub

    Marlowe Black Magic Seasoning

    The Best Grilled Pork Tenderloin – Memphis Style

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, BBQ Recipes, Sauces, Rubs, and Seasonings Recipes
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    🖼️Step-by-Step Photo Instructions

    bbq sauce ingrediients

    Combine in a non-reactive saucepan with a glass lid: 2 cups Heinz or Hunts Ketchup, ¼-1/2 cup yellow mustard, ¼ cup apple cider vinegar, ½ cup firmly packed brown sugar, 3 tablespoons Worcestershire sauce, 2 tablespoons chili powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon garlic powder, 2 teaspoon celery salt, 2 teaspoons liquid smoke, ¼ to ½ teaspoon of cayenne pepper.

    mixing ingredients in a black pan

    Place over medium-high heat, stirring aggressively until starting to boil, being careful to avoid splatter. This stuff is thick and will burn you. Reduce heat to low and cover with a glass lid to see the action.

    Occasionally remove from heat and stir well. Please remove from heat before stirring to prevent splattering and burns.

    graphic Subscribe to 101 Cooking for Two

    📖Recipe

    BBQ sauce on pork

    Memphis Barbecue Sauce

    From Dan Mikesell AKA DrDan
    This sweet and tangy Memphis barbecue sauce is the perfect complement to pork, beef, or chicken. With a touch of spice, it is the best homemade bbq sauce for special occasions, or make it your everyday sauce.
    Tap to leave a Rating
    4.33 from 76 votes
    Print Email CollectionCollected
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings #/Adjust if desired 48 tablespoons

    Ingredients

    US Customary - Convert to Metric
    • 2 cups ketchup - Heinz or Hunts
    • ¼-1/2 cup yellow mustard - Adjust to taste
    • ¼ cup apple cider vinegar
    • ½ cup brown sugar - firmly packed
    • 3 tablespoons Worcestershire sauce
    • 2 tablespoons chili powder
    • 1 tablespoon black pepper
    • 1 tablespoon onion powder
    • 1 tablespoon garlic powder
    • 2 teaspoons celery salt
    • 2 teaspoons liquid smoke - optional but recommended
    • ¼ to ½ teaspoon cayenne pepper - adjust to taste

    Instructions

    • Combine in a non-reactive saucepan with a glass lid : 2 cups Heinz or Hunts Ketchup, ¼-1/2 cup yellow mustard, ¼ cup apple cider vinegar, ½ cup firmly packed brown sugar, 3 tablespoons Worcestershire sauce, 2 tablespoon chili powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon garlic powder, 2 teaspoon celery salt, 2 teaspoons liquid smoke, ¼ to ½ teaspoon of cayenne pepper
      bbq sauce ingrediients
    • Place over medium-high heat, stirring aggressively until starting to boil being careful to avoid splatter. This stuff is thick and will burn you.
      mixing ingredients in a black pan
    • Reduce heat to low and cover with a glass lid so you can see the action
    • Occasionally remove from heat and stir well. Please be sure to remove from heat before stirring to prevent splattering and burns.
    • Simmer for about 30 minutes.
      BBQ sauce on pork
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    My Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips:

    1. Use ketchup you love. I prefer Heinz or Hunts only.
    2. Adjust the mustard to your taste.  A full ½ cup will give a heavy mustard taste. I usually use a ⅜ cup.
    3. The heat (spiciness) here is about 3/10 with ¼ teaspoon of cayenne pepper. Adjust to your taste.
    4. Good in the refrigerator for 5-7 days. Probably a lot longer but not tested.
    5. Spoon some into small baggies and freeze for 3-4 months.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Calories : 24 kcal (1%) | Carbohydrates : 6 g (2%) | Protein : 0.1 g | Fat : 0.1 g | Saturated Fat : 0.01 g | Polyunsaturated Fat : 0.03 g | Monounsaturated Fat : 0.04 g | Sodium : 196 mg (8%) | Potassium : 19 mg (1%) | Fiber : 0.2 g (1%) | Sugar : 5 g (6%) | Vitamin A : 200 IU (4%) | Vitamin C : 1.7 mg (2%) | Calcium : 10 mg (1%) | Iron : 0.2 mg (1%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Sauce
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally Published April 19, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    Reader Interactions

    Comments

    1. Alan

      March 12, 2018 at 11:51 am

      Made a big pork shoulder yesterday and made this bbq sauce this morning for pulled pork sandwiches tonight and this sauce rocked great taste and will start making this over buying bbq this summer. Great flavor and all ingredients are always around the house.

      Reply
    2. Gaëtan

      July 30, 2017 at 7:24 pm

      Hello, I live in Belgium (In Europe) and I hesitate for the translation of your ingredients. For the amount of Yellow Mustard, it is marked 1/4 - 1/2 cup. It's 1/4 cup + 1/2 cup OR it's between 1/4 and 1/2 cup?

      Thank you very much.

      Reply
      • DrDan

        July 30, 2017 at 7:46 pm

        Hi Gaëtan,
        That is a range to adjust for taste. If it is your first time, try in the middle. I'm not the biggest mustard fan so I go for the low end. Most people will want the upper end.

        See the comment above on May 8, 2017 from Ron who is an American food blogger living in Sweden.
        Let me know if you have other questions.

        Dan

    3. Lara

      May 30, 2017 at 10:57 am

      An update: I did end up making this over the Memorial Day weekend. I may have gotten a little heavy-handed on the vinegar, so to balance it out, I drizzled in some honey. Used it on pork on the crockpot -let it go all day for pulled pork sandwiches. It was delicious!! At the end of the day, my kid was dunking potato chips into the last of the sauce - a true testament to its deliciousness! The leftovers were even better than the original day. No more bottled bbq sauces for me. Thanks for posting this!!

      Reply
    4. Lara

      May 25, 2017 at 12:14 pm

      Perfect timing! I am doing crock pot pulled pork sandwiches this weekend and have all ingredients on hand to whip up this sauce. Can't wait!!

      Reply
    5. Cindy

      May 08, 2017 at 11:40 am

      Which flavor Hickory Smoke do you use?

      Reply
      • DrDan

        May 08, 2017 at 3:33 pm

        Hi Cindy,
        I only use Wright's. I have used other brands over the years and really I'm dissatisfied with every other brand. If you can't find Wright's, read the ingredients and if there is anything other than smoke and water then just skip the liquid smoke. It is never required in any recipe.
        Dan

    6. Ron

      May 08, 2017 at 7:05 am

      This looks fantastic, I like the idea of using yellow mustard. With BBQ season upon us, we'll be making a batch of this.
      American yellow mustard is bloody expensive here, so we'll use Swedish mustard. we'll let you know how it turns out.

      Reply
      • DrDan

        May 08, 2017 at 9:39 am

        Hi Ron,
        As long as the mustard doesn't have a lot of spices, I would think it is fine. If they have lots of other spices then you many need some adjustments.

        I see you pop up on FBP frequently with questions and helping others. Keep it up.

        For the readers, Ron is a fellow food blogger who is American but living in Sweden. Check his site, Lost in A Pot, out at https://lostinapot.com.

        Dan

    7. Laura

      May 07, 2017 at 10:44 pm

      I remember when you first posted this, I always make it (spices to my taste) and pour it over a pork ribeye roast in the slow cooker to make pulled pork.

      Reply
    8. Eric Chamberlain

      June 25, 2016 at 11:03 am

      I dropped the liquid smoke. No self respecting grill master uses thst. BBQ done right doesn't need that. I also used molasses instead of the brown sugar and added a bit of lager.

      Fantastic!

      Reply
    9. Peter E Beckles

      April 27, 2016 at 10:28 pm

      Is the liquid smoke really necessary?

      Reply
      • DrDan

        April 27, 2016 at 10:30 pm

        No... but it will be a 9.7 not a 10.0 if you can tell the difference...
        DrDan

      • LaRue

        July 25, 2018 at 5:36 pm

        I used Hungarian paprika and it's awesome

    10. Johann

      March 01, 2016 at 11:58 am

      5 stars
      Thank you very much Dan for sharing this recipe, we've used this all the time. Our guests are going crazy and we shared your recipe whit them.

      Everytime a succes!

      Good luck and greetings from the Netherlands

      Reply
    11. SugarDee

      July 18, 2015 at 3:24 pm

      I am making your recipe in the crockpot following directions but stirring it and then turning it on low so far it's not even done it taste great

      Reply
      • DrDan

        July 18, 2015 at 8:21 pm

        I do love this sauce.
        Thanks for the note.
        DrDan

    12. Mitchell Tuckness

      July 22, 2014 at 7:40 pm

      Hi, I am sorry, but is there a difference between the little t's and the large T's? Do the large T's mean Tablespoons and the little t's mean Teaspoons?

      Wanted to make sure before I made this. Thank you.

      Reply
      • DrDan

        July 22, 2014 at 8:21 pm

        T=tablespoon t=teaspoon c=cup
        This is one of the older posts... Newer posts have it spelled out and it's in FAQ but not obvious.
        You picked a great one to try.
        DrDan

    13. Dr Dan

      July 17, 2012 at 9:35 pm

      Thanks for the comments. This is one of my favorite recipes. So glad you liked it.

      Reply
    14. Karen

      July 17, 2012 at 9:20 pm

      My guests all raved over this and were just about drinking the extra that I placed on the table! I used it on chicken drums and boneless ribs. Great on both, thanks!! (I cut the mustard to a 1/4 cup. I also had no celery salt, so I used a small amount of celery seed and 2 tsp. of regular salt.)

      Reply
    15. Zaak

      July 14, 2011 at 3:32 pm

      DrDan,

      You rocked it with this one!

      While some of my neighbors might not like it, I'm in Texas, You've recreated the sweet tangy flavors of Memphis BBQ!

      Only thing I changed was I added about a 1/4 cup of brisket juice I always have on hand.
      5 stars too ya'
      Zaak

      Reply
    16. Dr Dan

      April 21, 2010 at 7:42 pm

      I truly think it is a 1-2 week in the frig and 6 months in a freeze but I have not nor will I be testing so I'm always conservative and I'm sure I toss things that are still ok. I'm going to freeze some later this week after the pork is gone.
      The 1/4 t of cayenne is the most my wife will tolerate but it was good for me. You should probably got to 1/2 teaspoon plus some.

      Reply
    17. Chris

      April 21, 2010 at 7:23 pm

      I'm not a food safety expert but with all of that vinegar in there, that sauce should hold very well in the fridge or freezer.

      I haven't tried a Memphis sauce even though I'm in Tennessee. I might have to give this one a try soon. Wonder how it goes on ribs.

      Reply
    18. islandeat

      April 20, 2010 at 1:12 am

      I definitely will try this promising recipe soon. Thanks for all your efforts to replicate this tempting BBQ sauce.

      While I've not eaten there for two decades or so, I always liked Zingerman's food!

      Reply
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