18 Spicy Carolina Barbeque Recipes for Summer Grilling

Nothing says summer like the sizzle of spicy Carolina barbecue on the grill! Whether you’re a fan of tangy vinegar-based sauces or prefer your ribs with a kick of heat, we’ve got 18 mouthwatering recipes that’ll make your backyard the hottest spot in town. From quick weeknight dinners to weekend feasts, these dishes are sure to impress. Fire up the grill and let’s dive into these fiery favorites!

Classic Carolina Pulled Pork Sandwich

Backyard barbecues just got a whole lot better with this Classic Carolina Pulled Pork Sandwich. It’s all about that tender, juicy pork smothered in a tangy sauce, piled high on a soft bun. You’re in for a treat that’s as easy to make as it is delicious.

Ingredients

• 4 lbs pork shoulder (also known as pork butt)
• 1 tbsp salt (adjust to taste)
• 1 tbsp black pepper (freshly ground for best flavor)
• 1 cup apple cider vinegar (or white vinegar for a sharper tang)
• 1/2 cup ketchup (adds a touch of sweetness)
• 1 tbsp brown sugar (or honey for a different sweetness profile)
• 1 tsp red pepper flakes (adjust for heat preference)
• 4 soft hamburger buns (toasted lightly for extra texture)

Instructions

1. Preheat your smoker or oven to 225°F. Low and slow is the key to perfect pulled pork.
2. Rub the pork shoulder all over with salt and black pepper. Don’t be shy; this creates a flavorful crust.
3. Place the pork in the smoker or oven. Cook for about 1.5 hours per pound, or until the internal temperature reaches 195°F. Tip: Use a meat thermometer to avoid guessing.
4. While the pork cooks, mix apple cider vinegar, ketchup, brown sugar, and red pepper flakes in a bowl. This is your Carolina-style sauce. Tip: Let it sit to meld flavors.
5. Once the pork is done, let it rest for 30 minutes. Then, shred it with two forks. Tip: Remove excess fat as you go for leaner sandwiches.
6. Toss the shredded pork with half the sauce. Save the rest for serving.
7. Pile the pork onto toasted buns. Serve with extra sauce on the side.

Juicy, smoky, and with just the right amount of tang, this pulled pork sandwich is a crowd-pleaser. Try serving it with a side of coleslaw for that classic crunch, or layer the slaw right on top of the pork for an extra texture contrast.

Eastern North Carolina Vinegar-Based BBQ Sauce

So, you’re craving that tangy, vinegar-based BBQ sauce that’s a staple in Eastern North Carolina? You’re in the right place. This sauce is all about balancing that sharp vinegar kick with just the right amount of sweetness and spice.

Ingredients

• 2 cups apple cider vinegar (the sharper, the better for authentic flavor)
• 1/2 cup ketchup (adds a touch of sweetness and body)
• 1 tbsp brown sugar (adjust to taste if you like it sweeter)
• 1 tbsp red pepper flakes (for that signature heat)
• 1 tsp salt (balances the flavors)
• 1/2 tsp black pepper (freshly ground works best)

Instructions

1. In a medium saucepan, combine the apple cider vinegar and ketchup over medium heat. Stir until the ketchup is fully dissolved.
2. Add the brown sugar, red pepper flakes, salt, and black pepper to the saucepan. Stir well to combine all the ingredients.
3. Bring the mixture to a simmer, then reduce the heat to low. Let it simmer for 10 minutes, stirring occasionally to prevent sticking.
4. After simmering, remove the saucepan from the heat and let the sauce cool to room temperature. It will thicken slightly as it cools.
5. Once cooled, give the sauce a taste and adjust the seasoning if necessary. More sugar can be added for sweetness, or more pepper flakes for heat.

Ultimate tang with a spicy kick, this sauce is perfect for pulled pork or as a marinade for chicken. Try it on grilled veggies for a surprising twist.

Lexington-Style Red Slaw for BBQ

Ready to shake up your BBQ side game? Lexington-style red slaw is a tangy, vinegar-based twist on the classic, perfect for piling onto pulled pork sandwiches or serving alongside smoky ribs.

Ingredients

• 1 small head green cabbage, finely shredded (about 6 cups)
• 1/2 cup apple cider vinegar (for that signature tang)
• 1/4 cup ketchup (adds sweetness and color)
• 2 tbsp sugar (adjust to taste)
• 1 tsp salt (start with this, then adjust)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 tsp red pepper flakes (optional, for heat)

Instructions

1. In a large bowl, combine the shredded cabbage and set aside.
2. In a small saucepan over medium heat, whisk together the apple cider vinegar, ketchup, sugar, salt, black pepper, and red pepper flakes until the sugar dissolves, about 2 minutes. Tip: Don’t let it boil to keep the flavors bright.
3. Pour the warm dressing over the cabbage and toss to coat evenly. Tip: Use tongs for easier mixing.
4. Let the slaw sit at room temperature for 10 minutes, then refrigerate for at least 1 hour before serving. Tip: The flavors meld better when chilled.

Vibrant and crunchy, this slaw brings a punchy contrast to rich BBQ meats. Try it atop a hot dog for an unexpected twist or as a fresh counterpoint to baked beans.

Slow-Cooked Carolina BBQ Ribs

Zesty flavors and tender meat are what you’ll get with these Slow-Cooked Carolina BBQ Ribs. Perfect for a lazy weekend, they’re all about letting time do the work while you kick back.

Ingredients

• 2 racks of pork ribs (about 4 lbs total) – look for meaty ones with good marbling
• 1 cup apple cider vinegar – adds tanginess, can adjust to taste
• 1/2 cup ketchup – for a touch of sweetness
• 1/4 cup brown sugar – packed, for depth of flavor
• 2 tbsp mustard – yellow or Dijon, depending on your preference
• 1 tbsp smoked paprika – gives that smoky vibe
• 1 tsp garlic powder – or fresh minced garlic for more punch
• 1 tsp onion powder – adds a subtle sharpness
• 1/2 tsp cayenne pepper – for a bit of heat, adjust or omit if sensitive
• Salt and black pepper – to taste, start with 1 tsp each

Instructions

1. Preheat your oven to 275°F. Low and slow is the key here.
2. Mix apple cider vinegar, ketchup, brown sugar, mustard, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a bowl. This is your BBQ sauce.
3. Place ribs on a large baking sheet. Pat them dry with paper towels for better sauce adhesion.
4. Generously coat both sides of the ribs with the BBQ sauce. Use a brush or your hands for even coverage.
5. Cover the baking sheet tightly with aluminum foil. This traps steam, making the ribs super tender.
6. Bake in the preheated oven for 3 hours. Resist the urge to peek; keeping the foil sealed is crucial.
7. After 3 hours, remove the foil. Increase oven temperature to 350°F.
8. Bake uncovered for another 30 minutes. This step caramelizes the sauce, adding a sticky, flavorful crust.
9. Let the ribs rest for 10 minutes before slicing. This keeps all the juicy goodness inside.

Out of the oven, these ribs are fall-off-the-bone tender with a perfect balance of sweet, tangy, and smoky. Serve them piled high on a platter with extra sauce on the side for dipping, or shred the meat for killer BBQ sandwiches.

Mustard-Based South Carolina Gold Sauce

Kick off your barbecue game with this tangy, sweet, and slightly spicy Mustard-Based South Carolina Gold Sauce. It’s the perfect blend of flavors to elevate your grilled meats, and it’s surprisingly easy to whip up at home.

Ingredients

• 1 cup yellow mustard (for that classic Gold Sauce color)
• 1/2 cup honey (adjust to taste for sweetness)
• 1/4 cup apple cider vinegar (adds a tangy kick)
• 2 tbsp brown sugar (for depth of flavor)
• 1 tbsp Worcestershire sauce (or soy sauce for a twist)
• 1 tsp garlic powder (fresh minced garlic works too)
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (adjust to taste for heat)
• 1/2 tsp black pepper (freshly ground is best)

Instructions

1. In a medium saucepan, combine all the ingredients over low heat.
2. Whisk constantly for about 5 minutes, or until the sugar has completely dissolved.
3. Increase the heat to medium and bring the mixture to a gentle simmer.
4. Let it simmer for 10 minutes, stirring occasionally, to allow the flavors to meld.
5. Remove from heat and let it cool to room temperature before using. It will thicken as it cools.
6. Store in an airtight container in the fridge for up to 2 weeks.

Perfect for slathering on pulled pork, chicken, or even as a dipping sauce for fries. The sauce’s smooth texture and bold flavor make it a versatile condiment that’s sure to impress at your next cookout.

Carolina BBQ Chicken with Tangy Glaze

Kick back and get ready for a flavor-packed journey with this Carolina BBQ Chicken. It’s all about that tangy glaze and smoky goodness that’ll have you coming back for seconds.

Ingredients

• 4 chicken thighs (bone-in, skin-on for juiciness)
• 1/2 cup apple cider vinegar (for that signature tang)
• 1/4 cup ketchup (adds sweetness and body)
• 2 tbsp brown sugar (adjust to taste)
• 1 tbsp smoked paprika (for depth)
• 1 tsp garlic powder (or fresh minced garlic for punch)
• 1/2 tsp cayenne pepper (kick it up if you like heat)
• Salt and pepper to taste (don’t skimp on seasoning)

Instructions

1. Preheat your grill to 350°F, aiming for medium heat to cook the chicken evenly without burning.
2. In a bowl, whisk together apple cider vinegar, ketchup, brown sugar, smoked paprika, garlic powder, cayenne pepper, salt, and pepper to make the glaze. Tip: Taste as you go to balance the flavors.
3. Season the chicken thighs generously with salt and pepper on both sides. Tip: Let them sit for 10 minutes to absorb the seasoning.
4. Place the chicken on the grill, skin side down first. Grill for 6-7 minutes per side, flipping only once to get a good sear.
5. Brush the glaze onto the chicken during the last 5 minutes of grilling, turning to coat both sides. Tip: Keep an eye on it to prevent the sugar from burning.
6. Remove from the grill and let rest for 5 minutes before serving to keep the juices locked in.

Every bite of this Carolina BBQ Chicken is a mix of smoky, tangy, and slightly sweet flavors with a perfectly crispy skin. Serve it alongside coleslaw and cornbread for a Southern-inspired feast that’s sure to impress.

Smoked Pork Shoulder with Carolina Rub

Big flavors and tender meat are what you’re in for with this smoked pork shoulder. It’s perfect for your next backyard BBQ or a cozy family dinner.

Ingredients

• 1 pork shoulder (about 8 lbs) – look for good marbling
• 1/4 cup brown sugar – for a touch of sweetness
• 2 tbsp paprika – smoked paprika adds depth
• 1 tbsp garlic powder – or fresh minced garlic for more punch
• 1 tbsp onion powder – adds a subtle sharpness
• 1 tbsp salt – kosher salt is best
• 1 tsp black pepper – freshly ground is ideal
• 1 tsp cayenne pepper – adjust for heat preference
• 1/2 cup apple cider vinegar – for a tangy mop sauce

Instructions

1. Preheat your smoker to 225°F. Use hickory or apple wood for best flavor.
2. Mix brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a bowl. This is your Carolina rub.
3. Pat the pork shoulder dry with paper towels. This helps the rub stick better.
4. Generously apply the rub all over the pork shoulder. Don’t forget the sides!
5. Place the pork shoulder in the smoker. Insert a meat thermometer into the thickest part.
6. Smoke for about 1.5 hours per pound, or until the internal temperature reaches 195°F. Keep the smoker’s temperature steady.
7. Every hour, spritz the pork with apple cider vinegar. This keeps it moist and adds flavor.
8. Once done, let the pork rest for at least 30 minutes before shredding. This keeps the juices in.

Kind of amazing how the pork just falls apart, right? The smoky, slightly sweet, and tangy flavors are a match made in heaven. Try serving it on soft buns with coleslaw for the ultimate sandwich.

Carolina BBQ Brisket with Pepper Vinegar Sauce

Got a hankering for something smoky, tangy, and utterly delicious? This Carolina BBQ Brisket with Pepper Vinegar Sauce is your ticket to flavor town. It’s the kind of dish that makes you wanna fire up the grill any day of the week.

Ingredients

• 4 lbs beef brisket (trim the fat to about 1/4 inch thick)
• 1 cup apple cider vinegar (for that signature tang)
• 2 tbsp brown sugar (balances the acidity)
• 1 tbsp crushed red pepper flakes (adjust for heat)
• 1 tsp salt (kosher preferred)
• 1 tsp black pepper (freshly ground is best)
• 1 cup water (keeps things moist during cooking)

Instructions

1. Preheat your smoker or grill to 225°F. Aim for indirect heat if using a grill.
2. Mix the apple cider vinegar, brown sugar, crushed red pepper flakes, salt, and black pepper in a bowl. This is your pepper vinegar sauce.
3. Place the brisket on the smoker or grill, fat side up. Pour half of the pepper vinegar sauce over it, reserving the rest.
4. Add water to a drip pan beneath the brisket to maintain moisture. Close the lid.
5. Smoke the brisket for about 1.5 hours per pound, or until the internal temperature reaches 195°F. Baste with the remaining sauce every hour.
6. Once done, let the brisket rest for at least 30 minutes before slicing against the grain.

This brisket comes out fork-tender with a perfect balance of smoky and spicy. Try it piled high on a soft bun with extra pepper vinegar sauce on the side for dipping.

Pork Belly Burnt Ends Carolina-Style

Pork belly burnt ends Carolina-style are the ultimate comfort food, combining smoky, sweet, and tangy flavors in every bite. You’ll love how these little cubes of joy melt in your mouth.

Ingredients

• 3 lbs pork belly, skin removed, cut into 1-inch cubes
• 1/4 cup brown sugar (packed, for a deeper flavor)
• 2 tbsp paprika (smoked paprika adds a nice touch)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (adjust to taste for heat)
• 1/2 cup apple cider vinegar (for that Carolina tang)
• 1/4 cup ketchup
• 2 tbsp mustard (yellow or Dijon works great)
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste

Instructions

1. Preheat your smoker to 250°F. Use hickory or apple wood for best flavor.
2. In a bowl, mix brown sugar, paprika, garlic powder, onion powder, cayenne, salt, and pepper. Rub this mix all over the pork belly cubes.
3. Place the cubes on the smoker rack. Smoke for 3 hours, or until the pork is tender but not falling apart.
4. While the pork smokes, whisk together apple cider vinegar, ketchup, mustard, and Worcestershire sauce in a saucepan. Simmer for 10 minutes to blend flavors.
5. Transfer the smoked pork cubes to a foil pan. Pour the sauce over them, tossing gently to coat.
6. Cover the pan with foil and return to the smoker. Cook for another 1-2 hours, until the pork is fork-tender.
7. Remove the foil and cook for an additional 30 minutes to caramelize the sauce.

Zesty and tender, these pork belly burnt ends are perfect on their own or piled high on a soft bun. The caramelized edges and juicy interior make every bite a delightful contrast of textures.

Carolina BBQ Turkey Legs with Hickory Smoke

Got a hankering for something smoky and succulent? These Carolina BBQ Turkey Legs with Hickory Smoke are your ticket to flavor town, combining the deep, rich tastes of traditional Carolina BBQ with the juicy tenderness of turkey legs.

Ingredients

• 4 turkey legs (about 1 pound each)
• 1 cup apple cider vinegar (for that tangy Carolina twist)
• 1/2 cup ketchup (adds sweetness and body to the sauce)
• 1/4 cup brown sugar (for a caramelized crust)
• 2 tbsp smoked paprika (the key to that hickory smoke flavor)
• 1 tbsp garlic powder (because everything’s better with garlic)
• 1 tbsp onion powder (adds depth)
• 1 tsp cayenne pepper (adjust to taste for heat)
• 1 tsp salt (balances the flavors)
• 1 tsp black pepper (freshly ground is best)

Instructions

1. Preheat your smoker to 250°F. Hickory wood chips are recommended for authentic smoke flavor.
2. In a medium bowl, whisk together apple cider vinegar, ketchup, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the BBQ sauce.
3. Pat the turkey legs dry with paper towels. This helps the skin get crispy.
4. Generously coat each turkey leg with the BBQ sauce, ensuring they’re fully covered.
5. Place the turkey legs in the smoker. Smoke for about 3 hours, or until the internal temperature reaches 165°F. Tip: Baste with leftover sauce every hour for extra flavor.
6. Let the turkey legs rest for 10 minutes before serving. This allows the juices to redistribute.

Every bite of these turkey legs is a perfect balance of smoky, sweet, and tangy, with meat so tender it falls right off the bone. Serve them up with a side of coleslaw and cornbread for the ultimate BBQ feast.

Spicy Carolina BBQ Shrimp Skewers

Feeling like spicing up your dinner routine? These Spicy Carolina BBQ Shrimp Skewers are a game-changer. Perfect for grilling season or whenever you crave something smoky, spicy, and utterly delicious.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on for presentation)
• 1/4 cup Carolina BBQ sauce (or your favorite spicy BBQ sauce)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp smoked paprika (adjust to taste)
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper (for extra heat, optional)
• Salt, to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F.
2. In a large bowl, mix the shrimp with olive oil, smoked paprika, garlic powder, cayenne pepper, and salt until evenly coated.
3. Thread the shrimp onto the soaked skewers, about 4-5 shrimp per skewer, leaving a little space between each.
4. Place the skewers on the grill. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque.
5. Brush the shrimp with Carolina BBQ sauce during the last minute of grilling on each side for a sticky, flavorful glaze.
6. Remove from the grill and let rest for a minute before serving.

Vibrant and packed with flavor, these skewers offer a perfect balance of smokiness and spice. Serve them over a bed of cilantro lime rice or alongside a crisp salad for a complete meal that’ll impress any crowd.

Carolina-Style BBQ Meatballs

Craving something smoky, sweet, and a little tangy? These Carolina-Style BBQ Meatballs are your next go-to for game day, potlucks, or just because. They’re easy to whip up and packed with flavor that’ll have everyone asking for seconds.

Ingredients

• 1 lb ground beef (or a mix of beef and pork for extra juiciness)
• 1/2 cup breadcrumbs (panko works great for a lighter texture)
• 1 large egg (helps bind everything together)
• 1 tbsp mustard (yellow or Dijon, adjust to taste)
• 1 tsp smoked paprika (for that deep, smoky flavor)
• 1/2 tsp salt (adjust based on your preference)
• 1/4 tsp black pepper (freshly ground is best)
• 1 cup Carolina-style BBQ sauce (look for one with a vinegar base)
• 1 tbsp apple cider vinegar (to brighten up the sauce)
• 1 tbsp brown sugar (balances the tanginess, adjust to taste)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, mix the ground beef, breadcrumbs, egg, mustard, smoked paprika, salt, and black pepper until just combined. Overmixing can make the meatballs tough.
3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet, spacing them about an inch apart.
4. Bake for 20 minutes, or until the meatballs are cooked through and slightly browned.
5. While the meatballs bake, whisk together the BBQ sauce, apple cider vinegar, and brown sugar in a saucepan over medium heat. Let it simmer for 5 minutes to thicken slightly.
6. Toss the baked meatballs in the sauce until evenly coated, then serve warm. Tip: For extra flavor, let them sit in the sauce for a few minutes before serving.

Velvety soft inside with a caramelized exterior, these meatballs are a perfect balance of sweet, smoky, and tangy. Serve them over creamy mashed potatoes or as sliders with coleslaw for a crowd-pleasing meal.

Cheesy BBQ Grits with Pulled Pork

Craving something hearty and full of flavor? You’re in for a treat with this cheesy BBQ grits topped with tender pulled pork. It’s the ultimate comfort food with a smoky twist.

Ingredients

• 1 cup stone-ground grits (for the best texture)
• 4 cups water (or chicken broth for extra flavor)
• 1 cup shredded cheddar cheese (sharp for a bold taste)
• 1/2 cup BBQ sauce (your favorite brand)
• 1 lb pulled pork (pre-cooked, warm it up)
• 2 tbsp butter (unsalted, to control saltiness)
• Salt and pepper (adjust to taste)

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan over high heat.
2. Slowly whisk in 1 cup of grits to prevent clumping.
3. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until grits are thick and creamy.
4. Stir in 2 tbsp butter and 1 cup shredded cheddar cheese until melted and smooth. Tip: For extra creamy grits, add a splash of milk.
5. Season with salt and pepper to taste. Tip: Always taste before adding more salt.
6. Warm 1 lb of pulled pork according to package instructions or until heated through.
7. Divide cheesy grits into bowls, top with warmed pulled pork, and drizzle with 1/2 cup BBQ sauce. Tip: Garnish with chopped green onions for a fresh contrast.

Unbelievably creamy grits meet smoky, sweet pulled pork in every bite. Try serving it with a side of pickled jalapeños for an extra kick.

Carolina BBQ Stuffed Baked Potatoes

Alright, let’s dive into making these mouthwatering Carolina BBQ Stuffed Baked Potatoes. You’re going to love how the smoky, tangy BBQ flavors meld with the creamy potato. It’s comfort food with a Southern twist.

Ingredients

• 4 large russet potatoes (scrubbed clean)
• 1 cup pulled pork (leftover or store-bought, warmed)
• 1/2 cup Carolina BBQ sauce (or your favorite BBQ sauce)
• 1/4 cup sour cream (for topping)
• 2 tbsp unsalted butter (softened)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)
• 1/4 cup green onions (thinly sliced, for garnish)

Instructions

1. Preheat your oven to 400°F. Poke each potato several times with a fork to allow steam to escape during baking.
2. Place the potatoes directly on the oven rack. Bake for 45-60 minutes, or until the skins are crispy and the insides are tender when pierced with a fork.
3. Let the potatoes cool for 5 minutes. Then, slice each one open lengthwise and fluff the insides with a fork.
4. Mix the softened butter, salt, and pepper into the potato flesh. This adds richness and flavor to the base.
5. Divide the warmed pulled pork evenly among the potatoes, stuffing it into the center.
6. Drizzle each potato with Carolina BBQ sauce. The tangy sauce complements the smoky pork perfectly.
7. Top with a dollop of sour cream and a sprinkle of green onions for freshness and color.

Mmm, these stuffed potatoes are a harmony of textures—crispy skin, fluffy potato, tender pork, and creamy toppings. Serve them with extra BBQ sauce on the side for dipping, and watch them disappear.

Sweet and Tangy Carolina BBQ Beans

Wow, you’re going to love these Sweet and Tangy Carolina BBQ Beans. They’re the perfect blend of smoky, sweet, and tangy flavors that’ll have everyone asking for seconds.

Ingredients

• 1 lb dried navy beans (soaked overnight for best texture)
• 1 cup ketchup (for that classic BBQ base)
• 1/2 cup apple cider vinegar (adds the tangy kick)
• 1/4 cup brown sugar (adjust to taste for sweetness)
• 1 tbsp mustard (yellow or Dijon for extra flavor)
• 1 tbsp Worcestershire sauce (for depth)
• 1 tsp smoked paprika (or regular if that’s what you have)
• 1/2 tsp garlic powder (fresh minced garlic works too)
• 1/2 tsp onion powder (or finely diced onion)
• 4 cups water (or enough to cover beans by 2 inches)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground is best)

Instructions

1. Drain and rinse the soaked navy beans, then add them to a large pot.
2. Pour in the water, ensuring the beans are covered by about 2 inches.
3. Bring to a boil over high heat, then reduce to a simmer and cook for 1 hour, or until beans are tender. Tip: Skim off any foam that forms on top for clearer broth.
4. While the beans cook, mix ketchup, apple cider vinegar, brown sugar, mustard, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper in a bowl. Tip: Taste the sauce now and adjust sweetness or tanginess to your liking.
5. Once beans are tender, drain most of the water, leaving about 1/2 cup in the pot.
6. Stir in the sauce mixture until well combined with the beans.
7. Simmer on low heat for another 30 minutes, stirring occasionally. Tip: If the sauce is too thin, let it simmer uncovered to thicken.

Enjoy these beans as they are, or spoon them over hot cornbread for a hearty meal. Either way, the smoky sweetness with a tangy finish is sure to impress.

Carolina BBQ Cornbread with Jalapeños

Just when you thought cornbread couldn’t get any better, here comes a twist that’ll make your taste buds dance. Carolina BBQ Cornbread with Jalapeños combines the sweet, smoky flavors of BBQ with the spicy kick of jalapeños, all nestled in a moist, golden cornbread. Perfect for those who love a little heat with their sweet.

Ingredients

• 1 cup cornmeal (fine or medium grind)
• 1 cup all-purpose flour (for a lighter texture)
• 1/4 cup sugar (adjust to taste)
• 1 tbsp baking powder (for that perfect rise)
• 1/2 tsp salt (enhances all the flavors)
• 1 cup buttermilk (or milk with 1 tbsp vinegar, let sit for 5 minutes)
• 1/2 cup Carolina BBQ sauce (homemade or store-bought)
• 1/4 cup vegetable oil (or any neutral oil)
• 2 large eggs (room temperature for better mixing)
• 2 jalapeños, finely diced (remove seeds for less heat)

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. A well-greased pan ensures easy removal.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Combining dry ingredients first avoids lumps.
3. In another bowl, mix the buttermilk, BBQ sauce, oil, and eggs until well blended. Wet ingredients should be fully incorporated for uniform texture.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to tough cornbread.
5. Fold in the diced jalapeños gently. Distribute them evenly for a consistent spicy bite in every piece.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Even batter means even baking.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The edges should be golden and slightly pulling away from the pan.
8. Let the cornbread cool in the pan for 10 minutes before slicing. This rest period helps it set perfectly.

Crumbly yet moist, this cornbread packs a punch with every bite. Serve it warm with a dollop of butter or alongside your favorite BBQ dishes for a match made in heaven.

Smoked Sausage with Carolina Mustard Dip

Craving something smoky with a tangy kick? You’re in for a treat with this smoked sausage paired with a homemade Carolina mustard dip. It’s the perfect combo for game day or a casual backyard gathering.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch pieces (kielbasa works great)
• 1/2 cup yellow mustard (for that authentic Carolina flavor)
• 1/4 cup honey (adjust to taste)
• 1 tbsp apple cider vinegar (adds a nice tang)
• 1 tsp Worcestershire sauce (for depth)
• 1/2 tsp garlic powder (or fresh minced garlic for more punch)
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional, for heat)

Instructions

1. Preheat your grill or skillet over medium-high heat (about 375°F).
2. While heating, mix mustard, honey, vinegar, Worcestershire sauce, garlic powder, onion powder, and cayenne in a bowl. Set aside. Tip: Let the dip sit for 10 minutes to meld flavors.
3. Grill or pan-fry sausage slices for 3-4 minutes per side, until nicely charred. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Serve the smoked sausage hot with the Carolina mustard dip on the side. Tip: For extra flair, garnish the dip with a sprinkle of smoked paprika.

Absolutely irresistible, the smoky sausage with the sweet and tangy dip creates a flavor explosion. Try serving it with pickles or atop a slice of crusty bread for an extra treat.

Carolina BBQ Nachos with Pulled Pork

Who doesn’t love a dish that combines the smoky goodness of Carolina BBQ with the crunchy delight of nachos? These Carolina BBQ Nachos with Pulled Pork are a game-changer for your next game night or casual dinner.

Ingredients

• 1 lb pulled pork (pre-cooked, shredded)
• 1 bag tortilla chips (about 10 oz, go for thick-cut)
• 1 cup shredded cheddar cheese (sharp for extra flavor)
• 1/2 cup Carolina BBQ sauce (tangy and vinegar-based)
• 1/4 cup diced red onion (for a bit of crunch)
• 1/4 cup chopped cilantro (fresh is best)
• 1/2 cup sour cream (or Greek yogurt for a lighter option)
• 1 jalapeño, sliced (optional, for heat)

Instructions

1. Preheat your oven to 350°F to get it ready for baking.
2. Spread the tortilla chips evenly on a large baking sheet. Make sure they’re in a single layer for even coverage.
3. Sprinkle half of the shredded cheddar cheese over the chips. This first layer helps bind the toppings.
4. Evenly distribute the pulled pork over the cheese-covered chips. Break up any large clumps for uniform bites.
5. Drizzle the Carolina BBQ sauce over the pulled pork. Use the back of a spoon to spread it lightly if needed.
6. Top with the remaining cheddar cheese. This melts into a gooey layer that holds everything together.
7. Bake in the preheated oven for 10-12 minutes, or until the cheese is fully melted and bubbly.
8. Remove from the oven and immediately garnish with diced red onion, chopped cilantro, and jalapeño slices if using.
9. Serve with dollops of sour cream on the side or drizzled over the top for a creamy contrast.

Just imagine the perfect bite: crunchy chips, tender pork, and that signature Carolina tang. Try serving these nachos straight from the baking sheet for a fun, communal eating experience.

Summary

Great flavors await in these 18 Spicy Carolina Barbeque Recipes, perfect for summer grilling! Whether you’re a seasoned pitmaster or a curious newbie, there’s something here to ignite your taste buds. Don’t just take our word for it—try them out, leave a comment with your favorite, and share the love (and this article) on Pinterest. Happy grilling!