Vinegar based barbecue sauces come in a wide number of varieties and most people who use and love these sauces are pretty militant about how they should be prepared. Some come with tomato, others with mustard, some are spicy hot, while others are not. One thing for certain, a good vinegar barbecue sauce should give foods (particularly pork) a tangy flavor. If you like that rich flavor then these are the sauces for you. As I said, these are great sauces for any kind of barbecue pork, but are good for so many things. Experiment and I promise you won't be disappointed.
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This is a traditional Carolina Style Barbecue Sauce. Typically, served on smoked pork, this thin, vinegar sauce is typically served on the side.
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This pulled pork sauce can be basted on pork while it smokes, added when the pork is pulled or served on the side. This sauce adds that tart flavor that is perfect for smoked pork.
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Traditional Southern Vinegar Sauces are thin and watery. This allows the meat (pork) to absorb the flavors without a heavy coating of sauce. This sauce gives the pork a buttery texture and a load of flavor.
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What a quick and easy way to make barbecue? Substitute chicken for pork. It smokes faster and is quicker to pull. This barbecue sauce adds the perfect flavors to make smoked chicken into Carolina style barbecue.
This barbecue sauce from Cornell University's Farm Home Extension dates back to the 1950's. This sauce was designed to give chicken a kick and is the perfect barbecue sauce for any kind or chicken whether it is grilled or smoked.
Traditional pulled pork comes with sauce on the side. You get the tartness of vinegar a simple combination of flavors. If you want to kick up the heat of this sauce add some extra cayenne.
This vinegar based barbecue sauce based on the recipe used at Wicker's BBQ in Missouri. The savory combination of spices make this a perfect barbecue sauce for pulled pork or smoked chicken.
This recipe from the Rev. Frank Purvis of Hassel, North Carolina is an excellent sauce for Pulled Pork. This recipe makes a large batch, but it keeps well in the refrigerator.
Robert Murch sent me this recipe for Southern Barbecue Sauce with a little of everything. By combining vinegar, mustard, and ketchup, this sauce is perfect for virtually anything that comes out of the smoker or off the grill.
Harrison's barbecue sauce relies heavily on the vinegar, but adds in some mustard and tomato to make this the perfect sauce for everything. This sauce is spicy and ideal for the person who wants some "hot" barbecue.