The Carolina-style barbeque sauce on these rolls really ticks off all the boxes. There’s no tomato in it, but it is spicy, sweet, tangy, delicious and great on slow-roasted beef. 






Skill level

Average: 2.8 (2 votes)

Make the sauce ahead if you have a chance, it allows the flavours to blend and mellow out. You can store in a container in the refrigerator for up to 2 weeks.

This recipe makes a lot, but you'll love having plenty of leftovers!


  • 3.6 kg (8 lbs) top sirloin roast
  • ¼ cup (60 ml) olive oil + more for grill
  • Salt and pepper
  • 16 20 cm ( 8 inch)  submarine sandwich buns
  • Lettuce leaves


Carolina rub

  • 6 tsp kosher salt
  • 5 tsp ground black pepper
  • 3 tsp sugar
  • 6 tsp brown sugar
  • 6 tsp cumin powder
  • 6 tsp cayenne
  • 6 tsp smoked paprika
  • 6 tsp ancho chilli powder


Carolina barbeque sauce

  • ¾ cup apple cider vinegar
  • ⅓ cup (80 ml) brown sugar
  • ½ cup (125  ml) yellow mustard
  • 3 tsp (15 ml) Worcestershire sauce
  • 3 tsp (15 ml) cayenne
  • 2 tsp chilli powder
  • 3 tsp (15 ml) chilli flakes
  • Salt and ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time: 20 minutes

1. For the rub, mix together kosher salt, ground black pepper, sugar, brown sugar, cumin powder, cayenne, smoked paprika, and ancho chili powder in a bowl. Rub all over the roast. 

2. Prepare the barbeque for indirect grilling by placing a drip pan underneath the grate where the heat will remain off. Turn the heat on the opposite side of the grill to low heat, 105°C (220°F).

3. Once grill has reached temperature, brush grill with oil. Place roast on the unheated side of the grill over the drip pan. Close the lid and roast sirloin over indirect heat for 4 hours or until the internal temperature of the meat reaches 63°C (145°F) for medium rare.

4. While the roast is cooking prepare your sauce.In a large saucepan on the stove, mix together apple cider vinegar, brown sugar, and yellow mustard. Simmer on low for 10-15 minutes. Do not boil.

5. Add Worcestershire sauce, cayenne, chili powder, chili flakes, salt, and ground black pepper and simmer for 10-15 minutes. Taste and adjust to your liking.  Set aside and allow to cool to room temperature.

6. Divide the Carolina barbeque sauce in two, reserving half for serving on sandwiches.

7. Use the other half as a mop and baste your slow-cooking roast every 30 minutes.

8. Remove roast from grill, place on platter, and loosely cover with foil. Allow to rest for about 20 minutes. Slice the beef thinly. Cut the buns lengthwise. Lay lettuce leaves on the buns to cover. Add beef and drizzle with reserved sauce.



• Cooking times and temperatures will vary depending on the size and type of your barbeque.