Restaurants›CJ's BBQ 2 Go›Memphis Style Sauce Recipe

Memphis Style Sauce Recipe

Inspired by CJ's BBQ 2 Go
Time30m
Serves12

The customer can select which type of sauce they would like on their meats and we will apply it for them.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Memphis Style BBQ Sauce

Method

Memphis Style BBQ Sauce

1

Prepare ingredients

Measure out all ingredients and, if using fresh garlic instead of granulated, mince the garlic finely so it releases flavor quickly into the sauce.

2

Bloom spices

Heat a small saucepan over medium-low heat. Add the vegetable oil. Once shimmering, add the smoked paprika, chili powder, onion powder, granulated garlic (or minced garlic), and black pepper. Stir constantly for 20–30 seconds until fragrant but not burning to bloom the spices.

3

Combine base

Add the ketchup, apple cider vinegar, brown sugar, molasses, and yellow mustard to the saucepan. Stir thoroughly to combine and dissolve the sugar.

4

Season

Add the Worcestershire sauce, soy sauce, hot sauce, and salt. Continue to stir so the flavors integrate.

5

Simmer and reduce

Bring the sauce to a gentle simmer over medium-low heat. Reduce heat to low and simmer, uncovered, for 12–18 minutes, stirring occasionally, until slightly thickened and glossy. If sauce becomes too thick, stir in up to 1/4 cup (60 ml) water, 1 tablespoon at a time, to reach desired pourable consistency.

6

Taste and adjust

Taste the sauce and adjust acidity, sweetness, salt, or heat as needed: add up to 1 tbsp more brown sugar or 1 tsp molasses to sweeten; 1–2 tsp apple cider vinegar to brighten; more hot sauce for heat; or a pinch more salt. Stir and simmer an additional 1–2 minutes after adjustments.

7

Finish and cool

Remove the saucepan from heat. Let the sauce cool slightly, then transfer to a clean jar or squeeze bottle. For best flavor, refrigerate at least 2 hours or overnight to allow flavors to meld. Sauce will thicken further when chilled.

8

Apply to meats

When ready to use, warm sauce gently if refrigerated. Brush or mop Memphis style sauce onto smoked or grilled pork, ribs, chicken, or beef during the final 10–15 minutes of cooking to glaze, or serve on the side for dipping. If applying during cooking, apply thin coats and allow each coat to set for 3–5 minutes to avoid burning the sugars.

9

Storage

Store refrigerated in an airtight container for up to 2 weeks, or freeze for up to 3 months. Reheat gently before using.