No ImageSmoky Barbecue Sauce

Did you make it? Rate it!

  1. Kim

    Beats Bone Sucking Barbecue Sauce, hands down.
    Like noted in the recipe, most important is liquid smoke (unless you grill the meat outdoor) and chipotle in adobo sauce. “Chipotles in adobo are smoked and dried jalapeños rehydrated and canned in a sweet and tangy purée of tomato, vinegar, garlic, and some other spices, for a ruddy sauce that packs wicked heat but with plenty of balance and body.”


  2. Nicole

    I like the chiles, but I had to half the amount because my kids can’t handle spicy.

  3. TMS

    Beware, not all “liquid smokes” are actually liquefied smoke. Many ( most) have additives such as sugars (corn syrups) and other ingredients. A true liquid smoke should be nothing more than water and concentrated, liquefied smoke. Wright’s Liquid Smoke, the one I use, has as its listed ingredients “Water, Natural Hickory Smoke Concentrate”. There should be nothing else added to a true liquid smoke.

  4. Peter Nappi

    Great sauce, Hank. Tried it tonight on oven – baked ribs, and it was a total success. Not much chance of building a smoker in my Brooklyn apartment, so your good work is doubly appreciated.


  5. Steve

    Your sauce sounds delicious. I’m looking forward to making it. Do you think it would be work to substitute the butter for lard?

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