White Barbecue Sauce – an Alabama favorite! More of a condiment than a BBQ sauce this tangy, creamy sauce compliments both smoked & grilled chicken & pork.
If you’ve visited as many barbecue joints in the southern U.S. as I have in my road trip travels over the years, you are bound to have come across a version of this white barbecue sauce. I’m told it is very popular in Alabama and I have encountered it there many times before, but I’ve also seen it served as far north as Memphis, south along the Gulf Coast and as far east as Florida, Georgia and South Carolina.
Strictly speaking, although I have heard it used a s a chicken marinade in a couple of instances, it is not used during the cooking process but is served more as a condiment; particularly on smoked chicken and ribs. Smoked or dry rubbed chicken is where I mostly use it. The sharp, vinegar based flavour really does cut through the smoky richness of tender ribs too, complementing their flavour very well.
It is a very quick and simple sauce to throw together but leave it in the fridge for a day or so if you can for the garlic and other flavours to meld nicely. It will last a week or more in the fridge if you have any leftover…but I tend to make it in small batches anyway. This recipe makes only about a cup or so, which is quite small compared to many of the recipes you can find online. Feel free to make a double or triple batch if you are serving a large crowd at your BBQ.
These smoked wings pictured below also use a generous sprinkle of my Smokin’ Summer Spice Dry Rub before being slow smoked with hickory or mesquite wood chips for about 2 hours at 250 degrees F. They go particularly well with this white barbecue sauce when served as a dip and are sure to be a big hit at any summer BBQ.
For details on how to slow smoke chicken and other meats, even if using a gas grill and not a smoker, check out the instructions included with this recipe for Smoked Pork Loin.
- ½ cup plain mayonnaise
- 1 tbsp water
- 1 tbsp lemon juice
- 2 tbsp apple cider vinegar
- ¼ tsp salt
- ½ tsp coarse black pepper
- 1 teaspoon Dijon Mustard
- 1 teaspoon honey
- 1 clove garlic, very finely minced
- A few dashes of hot sauce or sriracha sauce to taste
- Simple whisk all of the ingredients together until smooth.
- If you like the sauce a little thicker, just add another tablespoon or two of mayonnaise or thin it with a little more water if you find it's too thick for your taste. I've seen it from a very watery consistency to as thick as ranch dressing.
- Let sit in the fridge for several hours or overnight to let the flavours develop.
- Best made the day before.