Most people know BBQ sauce to be the tomato or ketchup versions of Texas or Kansas City, the dry rub with mop of Memphis, or the vinegar versions of Eastern North Carolina. But there is another version in South Carolina that originated with the Germans that settled in Central South Carolina and brought their love of mustard to the traditions of low and slow smoking of PORK. This tradition of mustard BBQ sauces has been made famous by some great BBQ joints like Shealy's, Sweatman's, Hite's, Lever's (now defunct, but still selling sauce) and the most famous ... and not the best BBQ, Maurice's Piggie Park. The sauce can be used on chicken, ribs, hash (a SC tradition) but is best with pulled pork.

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