Steven Raichlen's Barbecue! Bible

Rob’s Monroe County-Style Mop and Dip

Adapted by Rob Baas from The Kentucky Barbecue Book by Wes Kerry (University Press of Kentucky, 2013)

Photo credit: Rob Baas

  • Yield: Makes 2-1/2 cups

  • 1/2 cup butter
  • 2 cups white vinegar
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons sugar
  • 1/2 to 1 teaspoon cayenne
  • 1 tablespoon hot sauce (I use Frank's RedHot), or more to taste
  • 1 tablespoon salt

Step 1: Melt the butter over medium-low heat in a saucepan. Add the vinegar, black pepper, sugar, cayenne, hot sauce, and salt. Bring to a simmer, stirring until the sugar and salt dissolve.

Step 2: Taste for seasoning, adding more cayenne or hot sauce if desired. Keep warm. Use as a mop or a dip for pork steaks, ribs, or chicken.