Moe’s Original Alabama White Sauce Recipe
Moe’s Original Alabama White Sauce Recipe is simple and delicious. You can make it in under five minutes with a few simple ingredients.
Making this sauce for wings? Use our Chicken Wing Calculator to nail the wing count, then double check how much sauce for wings you’ll need.
Moe’s Orginal BBQ on Pawleys Island is a franchise location of the Alabama-based restaurant chain. It is famous for not only making great BBQ, but also for a sauce unusual in SC, the Alabama White BBQ Sauce.
A few years ago, Meg Lonon, the former operating owner of the Pawleys location, stopped by WBTW in Myrtle Beach to make Moe’s famous Alabama White Sauce.
The video appears to be no longer available, but the recipe is. We have provided it for you below.
Recently, however, Mark White, owner of a Moe’s Original BBQ location in Mobile, went on WKRG to prepare Moe’s Alabama White Sauce News 5’s John Nodar.
Worth a watch:
Read our review of Moe’s Pawleys location here.
Read our interview with Meg Lonon.
Enjoy this authentic Moe’s Original Alabama White Sauce Recipe:
Moe’s Original BBQ’s Alabama White Sauce Recipe
Make Moe's Original BBQ's Alabama white barbecue sauce at home with this recipe from Meg Lonon, who at the time was the Pawleys Island Moe's franchise owner-operator.
Ingredients
- 2 cups mayonnaise, "heavy duty"
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar
- 1 tablespoon dry rub, Moe's, or your personal favorite
- 1/4 teaspoon hot sauce, a couple of dashes, to taste
- 1/4 teaspoon Worcestershire sauce, a couple of dashes
- 1 teaspoon black pepper
- 1 pinch white pepper
- 1/8 teaspoon cayenne
- 1/4 lemon, juiced
Instructions
- Add all ingredients to a bowl and mix until smooth.
- Make sure there are no lemon seeds or lumps.
Notes
If you’re using this sauce on chicken or turkey, try the BBQ Tools Hub to plan your cook and portion sizes accurately.
Serving wings for a party: See how to cook wings for a crowd to plan your batches and timing. Then learn how to keep wings hot and crispy for 30 to 180 minutes before serving.
Storage: Keep this mayonnaise-based sauce covered and refrigerated at 40°F or below. When serving, don't leave it out more than two hours, or one hour if the temperature is above 90°F. Use a clean serving bowl and keep sauce used on raw or undercooked poultry separate from the remaining batch.
Nutrition Information:
Yield:
22Serving Size:
2 tablespoons sauceAmount Per Serving: Calories: 150Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 15mgSodium: 160mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g
Nutrition is an estimate per 2 tablespoons of sauce for the published version using 2 cups of heavy-duty mayonnaise, with about 2¾ cups of finished sauce (roughly 22 servings). Figures use Ken's Extra Heavy Mayonnaise as a reference (100 calories, 11g fat and 70mg sodium per tablespoon), plus vinegar, sugar, dry rub, lemon juice and other seasonings. Sodium assumes a moderately salted dry rub contributing roughly 1,200mg sodium per tablespoon to the full batch; the actual value varies with the mayo and rub brands. The original source described the mayonnaise as 'one jar,' without specifying jar size; this estimate applies only to the currently published two-cup interpretation.
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Check out these other authentic SCBBQ recipes we’ve published on destination-bbq:
Eastern SC Vinegar-Based Sauce Recipe
Home Team BBQ’s Alabama White Sauce Recipe
South Carolina’s Best Mustard-Based BBQ Sauce Recipe
And we’ve published the following sauce recipes in the SCBBQ Recipes: Going Whole Hog cookbook (read more about that here):
Sauces and Rubs:
Vinegar-Pepper Sauces
- Jay Phillips’ Whole Hog Sauce Recipe
- Dad’s Mop Sauce Recipe
- Eastern SC Vinegar-Pepper Sauce Recipe
- Moore Family’s Little Fisher Hog Sauce Recipe
- Lowcountry Vinegar Sauce Recipe
Mustard Sauces
- Swig & Swine’s Mustard BBQ Sauce Recipe
- Dukes BBQ-Style Sauce Recipe
- Dukes BBQ Sauce – “Actual Recipe”
- Simple South Carolina Mustard Sauce Recipe
- Bessinger’s-Style Gold Sauce Recipe
Tomato-Based Sauces
- John Padgett’s Kansas City BBQ Sauce Recipe
- Honey-Hickory Barbecue Sauce Recipe
- Bullies BBQs Thin Basting Sauce Recipe
- Cherrywood Signature BBQ Sauce Recipe
- “Carolina Red” Light Tomato Barbecue Sauce Recipe
- Basic Tomato Barbecue Sauce Recipe
Other Sauces
- Home Team BBQ Alabama White Sauce Recipe
- Moe’s Original BBQ’s Alabama White Sauce Recipe
- Brisket Mojo Sauce Recipe
- Roller Family Hot Sauce Recipe
- Salsa Verde with Avocado for Pulled Pork Recipe
Rubs
- Sticky Fingers’ Basic Dry Rub Recipe
- JB’s Smokeshack-Style Spicy Dry Rub Recipe
- Sticky Fingers’ Texas Rub Recipe
- BlackJack Barbecue Dry Rub Recipe
- Sticky Fingers’ Sweet Rib Rub Recipe
- Home Team BBQ Dry Rub Recipe for Chicken Wings Recipe
- John Lewis BBQ-Style Brisket Dry Rub Recipe
It should be 1 jar of mayo
This was a difficult decision for me to come to. The recipe as originally printed said this: “1 Jar Mayonnaise Heavy Duty” but “jar” is not a volume measure and I couldn’t put that, so I did some research. First, I asked Meg and her publicist for clarification but never heard anything back. Then, I just googled “1 Jar Mayonnaise Heavy Duty” and most of the results seemed to indicate 1 gallon (google it and see). So, I went with 1 gallon. Though in hindsight, that does seem out of ratio with the other ingredients. When you say “jar,” do you mean quart? Thanks!