Carolina BBQ Sauce

North Carolina has two distinct barbecue traditions separated by geography. Eastern Carolina sauce is a thin, sharp vinegar-based dressing with red pepper flakes and little else, closer to a table condiment than a sauce. Pitmasters advise tasting it first before adding extra salt, as the vinegar alone can balance fatty pork beautifully. Western Carolina sauce, also called Lexington or Piedmont style, introduces ketchup or tomato to the vinegar base, creating a richer, slightly sweeter and redder sauce. This style is used across most Piedmont-region barbecue joints. For home cooks, the Eastern style is easy to replicate: apple cider vinegar, hot sauce, crushed red pepper and a pinch of sugar.