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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.

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 Wings and Sauces

Moe’s Original BBQ’s Alabama White Sauce Recipe

Prep Time: 10 minutes
Total Time: 10 minutes

Make Moe's Original BBQ's Alabama white barbecue sauce at home with this recipe from Meg Lonon, a 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

  1. Add all ingredients to a bowl and mix until smooth.
  2. Make sure there are no lemon seeds or lumps.
Nutrition Information:
Yield: 32 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 202Total Fat: 22gSaturated Fat: 3gUnsaturated Fat: 0gCholesterol: 12mgSodium: 188mgCarbohydrates: 1gFiber: 1gSugar: 1gProtein: 1g

Want More Authentic SC BBQ Recipes?

Check out our SC BBQ Cookbook. Complete with over 150 pages of recipes from generations-old family cookbooks and today's top pitmasters.


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
Mustard Sauces
Tomato-Based Sauces
Other Sauces
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

DD

Friday 15th of May 2020

It should be 1 jar of mayo

James Roller

Sunday 17th of May 2020

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!

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