The best Memphis BBQ Sauce is perfect for chicken, pull pork, pork ribs, and brisket. The sweet and tangy flavor of Memphis-style BBQ sauce complements smoky BBQs like pulled pork, pork ribs, or beef brisket.
Ingredients
Ketchup
Mustard—yellow
Liquid smoke—optional but not required. Hickory recommended.
Worcestershire sauce
Pantry ingredients—brown sugar, apple cider vinegar, celery salt (optional), chili powder, cayenne pepper, garlic powder, onion powder, salt, black pepper
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Featured Comment by Heather:
"Simply the best BBQ sauce I have ever made. And I have tried many! Thanks for the wonderful recipe!"
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It's time to impress your family and friends with the perfect sticky fingers tangy BBQ sauce with a bit of heat that could make cardboard taste good.
Easy to make with pantry ingredients. Change it to make your own "world-famous sauce" by adjusting the heat from the cayenne pepper or the other ingredients, like the mustard.
👨🍳How to Make Memphis BBQ Sauce—Step-by-Step Photo Instructions
1. Combine all ingredients in a medium to large non-reactive saucepan with a glass lid.
2. Place over medium heat, stirring aggressively until starting to boil, carefully avoiding splatter. Cover and occasionally remove from heat and stir well.
3. Simmer for 30 minutes. As little as 15 minutes works reasonably well, but 30 is better for combining the flavors.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
🥣Ingredient Options
- Ketchup–Use a brand-name household ketchup like Heinz®️ or Hunts®️. I believe you get what you pay for in ketchup. Fancier ketchup is not needed, and cheap ketchup may ruin your sauce.
- 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 liking. I usually go for ⅜ cups.
- 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 good-quality liquid smoke. It should only have smoke and water—no chemicals. I recommend Wright's and Hickory, but other flavors are okay.
- Brown sugar—light or dark. They can be used interchangeably. The only difference is the amount of molasses is more in the dark. You will detect a more robust taste with the darker version.
- Vinegar—apple cider, but white vinegar will do.
- Celery salt—Celery seed is the spice you will most likely not have in the pantry (I always do). It will add some aromatic, astringent, earthy taste. It is generally used ground or as a combination with salt. Leave it out if you want—I can tell the difference, but most people will not.
- Chili powder—there are several variations of chili powder. It is ground chilies with some cumin and garlic. Paprika is just ground chilies and will tend to be less hot and have a sweeter flavor. You can use some or all paprika and different varieties to make this BBQ sauce recipe your own.
- Cayenne pepper—can be varied to adjust the heat. The heat (spiciness) here is about 3/10 with ¼ teaspoon of cayenne pepper. Adjust to your taste.
Related Memphis BBQ Recipes
It is always good to match a sauce to the rub you are using—the best matches are Memphis BBQ Dry Rub and Marlowe Black Magic Seasoning. For the complete Memphis treatment, check out The Best Grilled Pork Tenderloin–Memphis Style.
When to use Memphis BBQ sauce
Serve this sauce with Pork Roast in the Oven, BBQ Ribs on the Grill, Smoked Brisket, or Oven Baked BBQ Brisket. And it is even great with Grilled Boneless Pork Ribs or Grilled Pork Tenderloin.
❄️How to store homemade Memphis BBQ sauce
Like other homemade BBQ sauces, there are no food preservatives; although the acid from some ingredients may act that way, they are not tested. I suggest no longer than 2 hours at temperatures between 40° and 140°.
It is good in the refrigerator for 5-7 days—probably a lot longer, but it has not been tested. It will store frozen for about 3 months. I like to put small amounts in smaller freezer bags to use as needed.
❓FAQs
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 typical examples of reactive cookware. Stainless steel and standard non-stick cookware are examples of non-reactive pans.
No, but they will add special touches—especially the liquid smoke. If you have ground celery seed, you can make celery salt with 2 parts ground celery seed and 1 part table salt.
This recipe should be gluten-free but check the ingredients.
Worcestershire sauce made in the US is usually gluten-free, but imported versions may not be. Ketchup and even liquid smoke should be gluten-free.
As always, check all the labels.
🥣Kansas City vs. Memphis Style BBQ Sauce
There are several differences between KC and Memphis BBQ, but I will discuss only the sauces today.
Kansas City-style BBQ sauce is a sweet and thick sauce with a tomato and molasses base. Kansas City-style sauce can be very sweet and tangy but usually not too spicy.
Memphis-style BBQ sauce is different from Kansas City-style barbecue sauce. It isn’t as sweet but 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. Like Memphis BBQ sauce, St. Louis is thinner and less sweet than KC sauce. But Memphis will add some mustard taste and is spicier.
Other common sauces are the Carolina vinegar-based sauce and Alabama white BBQ sauce, which is mayonnaise-based. There is a wide variety of sauces in Texas, and I'm not getting into that fight, but there are regional variations. And there are many more I'm leaving out.
📖 Recipe
Memphis BBQ Sauce
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Ingredients
- 2 cups ketchup - good quality
- 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 - hickory preferred, optional but recommended
- ¼ to ½ teaspoon cayenne pepper - adjust to taste
Instructions
- Combine in a medium to large 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.
- Place over medium heat, stirring aggressively until starting to boil, being careful to avoid splatter. This stuff is thick and will burn you. Reduce heat to low, cover, and simmer. Occasionally remove from heat and stir well. Please remove from heat before mixing to prevent splattering and burns.
- Simmer for 30 minutes. As little as 15 minutes works reasonably well, but 30 is better for combining the flavors.
Recipe Notes
Pro Tips:
- Use ketchup you love. I prefer Heinz or Hunts only.
- Be sure to use a non-reactive pan to avoid a metallic taste.
- Adjust the mustard to your taste. A full ½ cup will give a heavy mustard taste. I usually use a ⅜ cup.
- If you wish, skip the liquid smoke and celery salt. Both will add some to the taste, but it is still excellent without them. Other options are discussed in the post.
- If you use liquid smoke, I suggest hickory, but other wood flavors are okay.
- The heat (spiciness) here is about 3/10 with ¼ teaspoon of cayenne pepper. You can adjust to your taste.
- For food safety, the sauce should not be between 40° and 140° for more than 2 hours.
- Good in the refrigerator for 5-7 days.
- Spoon some into small baggies and freeze for 3-4 months.
Your Own Private Notes
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
© 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.
Based on Fine Cooking Magazine's version of Memphis BBQ sauce (no link available) with some minor adjustments and added options for you.
This recipe is featured in Memorial Day Recipes, Fourth of July Recipes, and the Pulled Pork Recipes roundups.
Originally Published April 19, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Johnny says
This BBQ sauce is awesome. I've made it several times. Question: If I'm going to put this sauce in a crock pot with chicken and cook for 6 hours on low, do I really need to cook it first on the stove or will it cook fine in the crock pot?
Dan Mikesell AKA DrDan says
Hi Johnny,
The reason to simmer the sauce is to bring the flavors together. Cooking in the crockpot will do that, so no reason to simmer first, just mix very well.
Now, about the chicken in a crock pot for 6 hours. If it is just the chicken and the sauce ingredients, it will be way over cooked. It will generally take about 2 1/2 to 3 hours on low depending on the crock pot and thickness of the chicken. If other things (more mass) are cooking in there also then ignore my comment.
Dan
Heather Wall says
Simply the best BBQ sauce I have ever made. And, I have tried many!
Thanks for the wonderful recipe!
Michael Schertz says
Hi this looks great. Question; do you then mix this in with the pulled pork and serve/store like that or would you layer the sandwhich with the pulled pork and then pour bbq over it?
Dan Mikesell AKA DrDan says
Hi Michael,
Welcome to the blog.
I do love this sauce.
You ask a common question since most of America does this wrong. BBQ sauce should be added just before eating. Meat should not be stored or heated in the sauce.
BBQ sauce (tomato-based here but also vinegar-based) have an acid that will rapidly destroy the texture of the meat you worked so hard to get right. Heating or storing in a sauce will almost guarantee mushy results. So I reheat my meat covered on a tray in the oven. If for a party, I use a crockpot or roaster to keep warm and put a varity of sauces next to that for the guests. The Memphis sauce is always gone first.
Hope that helps.
Dan
Sandra says
Made this for the first time a couple of weeks ago with the pulled pork. My family won’t let me buy it from the store anymore! Sweetened it up a bit more and reduces the heat but amazing! Thank you!
Bobby from Point St-Charles, QC, CANADA says
Anyone who tries it wants the recipe
Elizabeth from Canada says
This BBQ sauce is amazing. I’ve been making it for years now and never buy store bought BBQ sauce anymore. The recipe is quite forgiving if you have a bit more or less than what’s called for. And in a pinch, 15 minutes of cooking time works too. And I don’t use the liquid smoke but just because I don’t like it. I make it in large quantities and can it - for gifts and also so I never run out. EVERYONE asks for the recipe and brings me their empty jars to refill. 😋
smmus.es says
Memphis barbecue means pork. This ketchup-based barbecue sauce is equally good on pulled pork as it is on ribs. What makes it perfect for pork is the vinegar-to-tomato ratio. The result is a thick, sweet, and spicy sauce.
Eric Miller says
Made this several times and it’s amazing. This time I took a cue from my favorite chili recipe and put in a tablespoon of cocoa powder and it really pushed it over the top. Was licking it off a spoon while the pork finished.
Tara says
Delicious. I took the advice and cut back on the mustard and it was perfect. Rave reviews from the table. Used it on ribs and chicken. Great universal sauce.
Deanna says
I don't eat BBQ sauce but I made this for my husband tonight. I can say that there is now a BBQ sauce that I will eat! I love this sauce! The amount of pepper is a little strong for me so next time I will cut it in half and I didn't have any celery salt. This stuff is SO GOOD! I'm going to be using it with the crock pot pulled pork from butt I'm making tomorrow :)
James S says
Delicious! I made one change. Instead of liquid smoke I subbed in smoked paprika. Thanks for a great sauce!
Alan says
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.
Gaëtan says
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.
DrDan says
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