BBQ sauces

calendar February 27, 2025 nav_categories Recipes

These are the BBQ sauces I used when smoking meat.

Sweet BBQ Sauce

This is my go-to BBQ sauce, and has been the most popular for my friends and family.

  • 1/3 cup dark brown sugar
  • 1/2 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 1/2 tsp dark chili powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp honey or maple syrup
  • 2 tbsp. molasses
  • 1/4 cup apple cider vinegar
  • 1/4 cup white vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1/2 tsp hot sauce
  • 2 tsp Liquid Smoke
  • 2 cups Ketchup

Combine and whisk all ingredients except for the ketchup in a medium saucepan over medium-high heat until it comes to a simmer but not a boil, whisking to dissolve.

Reduce heat to medium-low and whisk in the ketchup. Stir frequently and continue to simmer over low heat for 15 to 20 minutes, or until the sauce has reached the desired thickness.

Use it while warm or cool, bottle and refrigerate for up to 1 week or longer if sealed in a sterilized container.

Large batch ingredient list, for water bath canning

  • 3 1/3 cups dark brown sugar
  • 5 tsp ground cumin
  • 5 tsp garlic powder
  • 5 tsp dark chili powder
  • 2 1/2 tsp cayenne pepper
  • 5 tsp kosher salt
  • 2 1/2 tsp black pepper
  • 1 1/4 cups honey or maple syrup
  • 1 1/2 cups molasses
  • 2 1/2 cups apple cider vinegar
  • 2 1/2 cups white vinegar
  • 1 1/4 cups Worcestershire sauce
  • 10 tbsp Dijon mustard
  • 5 tsp hot sauce
  • 20 tsp (6 tbsp + 2 tsp) liquid smoke
  • 20 cups ketchup

Same steps as above.

Once the large batch is complete:

  1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

  2. Ladle hot sauce into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.

  3. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars for 30 minutes (20 minutes if at sea level). Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not re-tighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Carolina Gold BBQ Sauce

A good mustard-based BBQ sauce that pairs well with any pork or beef smoked meat.

  • 1 1/2 cup yellow mustard
  • 1 cup brown sugar
  • 2/3 cup honey
  • 1/2 cup apple cider vinegar
  • 4 tsp Worcestershire sauce
  • 2 tsp salt
  • 4 tsp smoked paprika
  • 4 tsp garlic powder
  • 4 tsp onion powder
  • 2 tsp cayenne pepper

  1. In a medium saucepan, combine all the ingredients, and heat over medium heat.

  2. Heat to a simmer, stirring occasionally.

  3. Once simmering, reduce heat to low, cover, and let simmer for 15 minutes.

Large batch ingredient list, for water bath canning

  • 15 cups yellow mustard
  • 10 cups brown sugar
  • 6 2/3 cups honey
  • 5 cups apple cider vinegar
  • 3/4 cup + 4 tsp Worcestershire sauce
  • 6 tbsp + 2 tsp salt
  • 3/4 cup + 4 tsp smoked paprika
  • 3/4 cup + 4 tsp garlic powder
  • 3/4 cup + 4 tsp onion powder
  • 6 tbsp + 2 cayenne pepper