
The Great South Carolina Barbecue Sauce Showdown: Which BBQ Sauce Reigns Supreme?
COLUMBIA, S.C. — In South Carolina, barbecue and barbecue sauce isn’t just food—it’s a way of life. But if there’s one thing more fiercely debated than how to cook the meat, it’s what sauce to use. The Palmetto State offers a quartet of barbecue sauces, each with its own devoted following and rich history. From the mustard-drenched Midlands to the peppery eastern coast, let’s take a flavorful journey across South Carolina and see which sauce deserves the crown.

Carolina Gold: The Midlands’ Golden Treasure
First up, we have the mustard-based sauce, affectionately known as “Carolina Gold.” Originating from the German immigrants who settled in the Midlands region, this tangy concoction blends yellow mustard, vinegar, sugar, and spices into a bold, golden glaze. Columbia pitmasters proudly slather their pulled pork with this sauce, claiming it’s the perfect balance of sweet and tangy.
“Carolina Gold isn’t just a sauce—it’s tradition,” says one local pitmaster. “It’s what my granddaddy used, and it’s what my kids will use.” The sauce’s unique mustard flavor makes it stand out, but detractors say it can be a little too tangy for their taste.

Vinegar and Pepper: The Eastern Classic
Heading east toward Myrtle Beach and the Pee Dee region, you’ll find the sharp, peppery vinegar-based sauce. This style dates back to the early colonial period, influenced by settlers from North Carolina. The simplicity of this sauce—made with just vinegar, black pepper, red pepper flakes, and salt—allows the flavor of the slow-cooked pork to shine.
“It’s pure, it’s clean, and it’s the only real barbecue sauce,” claims a Pee Dee local. While the purists love its straightforward kick, others argue it’s a bit too acidic for their liking. Still, you’d be hard-pressed to find a barbecue joint near the coast that doesn’t serve up this iconic sauce.

Sweet Tomato: Upstate’s Sweetheart
Travel west to Greenville and the Upstate, and you’ll encounter the tomato-based sauce. With a rich, sweet flavor profile, this sauce combines ketchup, vinegar, brown sugar, and spices. It’s a favorite for ribs and pulled pork alike, providing a sweet complement to the smoky meat.
“Greenville knows how to do barbecue right,” boasts one loyal fan. “This sauce is what barbecue is supposed to taste like.” While it’s undeniably delicious, critics of the sweet tomato sauce say it can overpower the flavor of the meat.
Light Tomato: The Lowcountry Hybrid
In Charleston and the surrounding Lowcountry, the light tomato sauce reigns supreme. This hybrid sauce blends elements of both the tomato and mustard varieties, creating a tangy, slightly sweet flavor with a hint of spice. Historians believe this sauce evolved as a way to bridge the preferences of settlers from different backgrounds.
“It’s the perfect middle ground,” explains a Charleston chef. “You get the tanginess of mustard with the sweetness of tomato, and it pairs beautifully with everything from pork to seafood.” The versatility of this sauce makes it a crowd favorite, though some barbecue enthusiasts see it as a compromise rather than a definitive style.

The Battle Heats Up
As the debate rages on, each region has its loyal champions. In Columbia, families gather around backyard smokers with jars of golden mustard sauce in hand, while in Myrtle Beach, beachgoers flock to joints serving vinegar-splashed pork. Up in Greenville, you’ll hear folks insisting that no sauce can beat their sweet tomato version, and in Charleston, chefs continue to innovate with their light tomato blends.
Even Rock Hill, sitting at the northern border near Charlotte, throws its hat into the ring with barbecue that often mixes South Carolina traditions with North Carolina influences—making it a true battleground for sauce supremacy.
Barbecue Beyond the Sauce
Of course, no barbecue feast is complete without the right sides. South Carolina is known for its iconic accompaniments like hush puppies, coleslaw (sometimes mustard-based), and hash and rice—a savory, slow-cooked stew made from pork offcuts served over rice. Whether you’re in Charleston, Greenville, or Columbia, these sides are as essential as the sauce itself.

Who Wins the Crown?
So, which sauce is the best? The answer depends on who you ask. Carolina Gold fans will argue that the mustard tang is unmatched, while those in the Pee Dee region insist that nothing beats the simplicity of vinegar and pepper. Meanwhile, Upstate residents love their sweet tomato sauce, and Lowcountry locals proudly tout the versatility of their light tomato blend.
In the end, South Carolina’s barbecue scene isn’t about finding one definitive winner—it’s about celebrating a rich culinary heritage that offers something for everyone. Whether you like it sweet, tangy, or spicy, one thing is certain: South Carolina barbecue is as diverse and flavorful as the state itself.
CC News Network will continue to bring you the best of South Carolina’s barbecue culture. In the meantime, grab a plate, pick your favorite sauce, and let the debate continue!
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