Smoker BBQ Sauce
A tangy, sweet, and smoky tomato barbecue sauce for brushing on at the end.
Serves 16
Prep 10 min
Cook 30 min
Ingredients
- 2 cups ketchup
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/4 cup molasses
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
Steps
Step 1. Whisk everything in a saucepan.
Step 2. Simmer over low heat, stirring often, for 25 to 30 minutes until thick.
Step 3. Cool and store in a jar in the fridge for up to 3 weeks.
Step 4. Brush on during the last 30 minutes of smoking so the sugar does not burn.
Where this recipe comes from
Yoribang smoking recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups for a smoker or a grill set up for indirect heat. Always cook by internal temperature, not time: smoking times vary with weather, cut, and smoker. Use a probe thermometer. Poultry should reach 165°F, pork and fish 145°F, and brisket, pork shoulder, and ribs are cooked far past that until tender.