Originally Posted by Gnaws on Pigs
Looks mighty fine! That's very similar to what I grew up on and still make. And yep, a lot of the old-timer Piedmont/western NC bbq cooks added a little bit of mustard to that same basic recipe you gave. It ain't just a SC thing. It's firmly entrenched in many of the NC regional styles, too. there isn't any "one official" NC bbq, but all NC regional styles are very similar in the end.
a "little bit" of mustard is one thing.
Them crazy folks south of you turn there darn sauce yellowish orange from the stuff.
However, I have to stand for what I believe is right..and mustard on bbq pork is just NOT right.