Discover South Carolina's legendary mustard-based barbecue tradition and explore the best pit stops across the Palmetto State
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From legendary pit masters to hidden gems
South Carolina is home to America's oldest barbecue tradition, dating back to colonial times and considered the major starting point for the American barbecue diaspora.
Carolina hog-based barbecue has deep roots in American history, with the first recorded mention of barbecue in America appearing in 1672. George Washington himself noted attending a "barbicue" in Virginia in 1769. As the young nation expanded, barbecue traditions traveled with settlers, but it was in the Carolinas where the tradition truly flourished and evolved.
Throughout the Carolinas, barbecue is exclusively defined as being pork. The meat can be prepared as the entire animal ("whole hog") or by individual cuts, typically the pork shoulder. The meat is served pulled, shredded, chopped, and occasionally sliced, always cooked with hardwood and/or hardwood charcoal.
South Carolina is particularly famous for its mustard-based barbecue sauce, a distinctive style that sets it apart from other Southern states. While mustard sauces can be found wherever German immigrants settled across America, South Carolina has made it a signature element of its barbecue identity.
The sauce traditions vary across the state, from vinegar-pepper based sauces in the Pee Dee region to tomato-based sauces in some areas, but the golden mustard sauce remains the most iconic South Carolina contribution to American barbecue culture.
The pig became synonymous with Southern culture in the 18th century because it required little maintenance and efficiently converted feed to meat—six times quicker than beef cattle. By 1860, hogs and Southern livestock were valued at double the cotton crop, at a price of half a billion dollars.
Barbecues were not only economically important but also central to community life. "Scores of hog" were set aside for large gatherings, often used for political rallies, church events, and harvest festival celebrations. This tradition continues today, with barbecue remaining a cornerstone of South Carolina's culinary heritage and community identity.
South Carolina's four distinct barbecue regions
Signature Sauce: Mustard-Based
Style: This is the heart of South Carolina's unique mustard-based barbecue tradition. The sauce is tangy, slightly sweet, and golden yellow.
Key Areas: Columbia, Orangeburg, Lexington
Characteristics: The German influence is strong here, with mustard-based sauces that pair perfectly with slow-smoked pork. Often served with hash and rice.
Signature Sauce: Vinegar-Pepper
Style: Simple and pure, this region uses a thin, tangy vinegar and pepper sauce that lets the meat shine.
Key Areas: Florence, Darlington, Marion
Characteristics: Similar to Eastern North Carolina style, the focus is on the quality of the smoked meat with minimal sauce that adds tang without masking the smoke flavor.
Signature Sauce: Mustard & Vinegar Mix
Style: A blend of styles with influences from coastal traditions and neighboring regions.
Key Areas: Charleston, Beaufort, Hilton Head
Characteristics: More diverse offerings with seafood influences. Some establishments offer multiple sauce options to cater to tourists and varied tastes.
Signature Sauce: Tomato-Based & Vinegar
Style: Influenced by nearby North Carolina and Georgia, with more tomato-based sauces.
Key Areas: Greenville, Spartanburg, Anderson
Characteristics: Bridges the gap between South Carolina and North Carolina Lexington-style barbecue. Some places offer a ketchup-vinegar blend alongside traditional SC sauces.