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A mop sauce is a thin vinegar-based barbecue sauce that is spiced with salt and black and/or red pepper. This sauce is used to baste meat on the grill and on a larger scale, to provide flavor and moisture at the end of cooking a whole hog, as is the tradition in South Carolina.
Watch as James Beard-award winning pitmaster, South Carolina’s own Rodney Scott — originally of Scott’s BBQ in Hemingway and now at Rodney Scott’s BBQ in Charleston — literally mopping sauce onto a whole hog (and steak!) in this video:
Just watch and you’ll see Rodney share the ingredients in his famous mop sauce: “Black pepper, red pepper, vinegar, and…..” We’ll let you listen in to find out the secret ingredient! (Skip ahead to 2:19 if you’re impatient.)
In most applications, you simply baste your choice of meats periodically during the cook.
For quicker things like steak or chicken, you will want to hit them on the turns, as you are flipping the cuts. For longer cooks like ribs, you will want to mop occasionally throughout the time on the grill.
Using a mop will not make your ribs soggy. In fact, the sauce will actually attract smoke to the meat, giving them smokier flavor in less time. And, if you’re grilling the ribs low and slow, as you should be, a mop will help keep the ribs from drying out.
This anonymous submission is actually the second recipe submitted to our site. It is primarily used to mop ribs but works in any standard application.
“The mop sauce at once both slightly cool and flavor the meat, and because the sauce is so thin, it penetrates to flavor deeply,” our contributor noted.
We’re not sure if “Dad” is the person who submitted the recipe or, maybe, that person’s father? Regardless, we pass it on to you.
Dad’s vinegar-based Mop Sauce recipe: enjoy:
If you enjoyed this recipe, check out these other authentic SCBBQ recipes we’ve published on destination-bbq:
And we’ve published the following sauce recipes in the SCBBQ Recipes: Going Whole Hog cookbook
You can read more about that here.
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