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Lexington Dip BBQ Sauce Recipe


sauce
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4.51 from 158 votes
In Lexington North Carolina the barbecue sauce recipe is mostly vinegar with just a touch of ketchup and hot pepper. Here's how to make an authentic NC Lexington Dip BBQ sauce and mop baste. Relying heavily on vinegar, apple juice, and red pepper flakes, this tangy sauce penetrates meat deeply to make it flavorful.

Serve with: a local North Carolina beer.


Course: Sauces and Condiments
Cuisine: American, Southern

Makes:

Servings: 2 cups

Takes:

Prep Time: 30 minutes

Ingredients

  • 1 cup distilled vinegar
  • ¼ cup ketchup
  • ¼ cup apple juice
  • 1 teaspoon hot sauce
  • 3 tablespoons light brown sugar
  • ½ tablespoon Morton coarse salt
  • 1 teaspoon crushed red pepper
  • 1 teaspoon finely ground black pepper
About the vinegar. I've seen both distilled and cider vinegar used in NC. I usually prefer cider vinegar in most of my sauce recipes because it has more flavor, but in this recipe I prefer distilled. Try both on meat and see which you prefer. Lemme know.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.

Method

  • Prep. Whisk together all the ingredients and let them sit for at least three hours in the fridge to allow the flavors to meld. Overnight is better. A week is best.
  • Use. Divide the sauce in two. Use one for basting. The locals mop it on the meat with a basting brush once every hour while cooking. If you do mop, a good silicon brush is best. It holds lots of fluid and is easy to clean. A lot of places still use string mops, but I think these are too hard to clean and potential sources of food poisoning.
  • Take the remaining mop and serve it in a cruet on the side so your guests can drizzle on more if they wish.