Since visiting Austin last year, I’ve been haunted with memories of The Salt Lick. We witnessed the infamous lines and made the right decision to place an order to go and skipped the hour-plus wait to be seated. My only regret about the visit was not bringing back a bottle of their BBQ sauce to enjoy at home, and since then I’ve been attempting to recreate it.
Smoking pork ribs at home has been no problem with my stovetop indoor smoker. When at a BBQ restaurant, I refuse to order ribs when it’s much more cost efficient to make it at home. I rub the ribs with a seasoning before cooking and it’s ready to go. But replicating the BBQ sauce was different. I only knew that Salt Lick’s BBQ sauce was yellow due to the primary ingredient being mustard.
I’ve played around with the recipe, substituting the amounts of brown sugar and sometimes replacing it with molasses. For an added kick, half of the vinegar can be replaced with beer. And the cheaper the beer, the better.
This recipe works best of made at least a day in advance to let the flavors meld.
Salt Lick BBQ Sauce
3/4 cup mustard
1/2 cup honey
1/4 cup apple cider vinegar
2 tablespoons ketchup
1 tablespoon brown sugar or molasses
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
freshly ground pepper to taste
In a small bowl, combine all the ingredients and mix well.
Store refrigerated in a tightly covered jar for up to 2 weeks.