How to Make Your Own Smokey BBQ Sauce

Making your own BBQ Sauce is easier than you might think. Its Smokey, and sweet with just a little bit of spiciness. Many of the ingredients are likely already in your kitchen. This recipe will make approx. 1 1/2 cups of smokey bbq sauce.
For this recipe I used:
3 cups Ketchup
1 Chipotle Pepper and a tablespoon adobo sauce
1 cup packed dark brown sugar
¾ cup distilled white vinegar
¼ cup apple cider vinegar
3 tablespoons Worcestershire sauce
¼ cup molasses
1 tablespoon Chili Powder
½ teaspoon kosher salt
2 teaspoons ground cumin
1 tablespoon smoked paprika
1 tablespoon sweet paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1½ teaspoons freshly ground black pepper
3/4 cup water

[@jayshaligram4474]

Absolutely love your recipe.. very straightforward and awesome ingredients.. can already taste it.. gonna try it out! Thanks bud!!

[@JaredRmz]

Gotta love this video! It's like if Michael Townley taught me how to make BBQ sauce

[@edstoa1767]

That sauce looks delish! I smoke with a 3 series but that off set looks like a dream smoker for me!! Keep videos rolling! 👍🏻

[@williambergley8396]

You are the King of Bbq. Thanks for another great video.

[@WeekendWarriorBBQ]

Thank you, William!

[@jaybooth4815]

That sauce looks delicious Mike! Gonna have to give it a try. I smoked some baby backs the other day, that sauce would have been delicious on them! Great recipe brother! Cheers y’all!

[@TheCanadianBubba]

I like that it cleared up some, at first when you were using the ketchup I thought it would stay quite opaque and not be very appetizing. Nice work Mike 👍

[@WeekendWarriorBBQ]

Thanks, Bubba!

[@bridgetscileppi6966]

Tomorrow is my first bullet smoker experience cooking baby back ribs and I plan on using this sauce recipe. Thank you!

[@lovelylisawarriorqueen7923]

I'll have to give your recipe a try it looks great, have not had the Sweet Hungarian Paprika yet. 👍

[@philippehousset8290]

Great recipe, I like the idea of balancing out the chili pepper with sugar, we are talking couisyne here!

[@vasoullounge]

Yooooooo I tried that technique I love it my go to now. Even tho I made it to where as it had my nose running lol delicious tho and Thanks a million friend keep it coming

[@desertfox3860]

Nice recipe, thanks for sharing.

[@cherylatkinson6060]

sounds like a good homemade recipe for bbq sauce

[@Holdzy24]

Hi Mike! Been watching your videos a lot the past week. In the market for a smoker - for the first time. Do you recommend the 3-series Copperhead or the 5-series Sportsman. Both Pit Bods vertical smokers. Just my wife and I but have wanted a smoker the past year. Any insight would be appreciated!!

[@WeekendWarriorBBQ]

Hi, Jordan. I think you will be happier with the series 5. Even though it’s just you and your wife I think you will be happier with the bigger smoker. You will have a lot more flexibility.

[@PSSeasoning]

Looks amazing!

[@markusla1154]

wow...sieht echt lecker aus.😋😋..werd ich ausprobieren...danke fürs zeigen...👍👍

[@stephengresham2052]

How long would this last in a sealed container. Cheers mate will try this for sure

[@WeekendWarriorBBQ]

We go through it pretty quick so I’m not sure how long it will last.

[@jelly2927]

Looks great! Do you use your pitboss vertical anymore? Is it a taste preference with the wood fired smoker?....just curious !!!

[@WeekendWarriorBBQ]

Thank you. I don’t use the Pit Boss too much these days. The offset is just more fun to use and generates a better smoke flavor. The heat from the firebox also keeps you warm this time of the year.

[@jelly2927]

@@WeekendWarriorBBQ ohhh...that is a great point!! I'm in Ontario Canada 🇨🇦 and experience much of the same weather I see you get too!! Keep up the great vids!! Look forward to the next one!

[@dwaynelejeune3508]

Weekend warrior build you a small cook house for those cold days. Lol

[@dwaynelejeune3508]

Will try this recipe this weekend and compare to the one I make. Question I have is you use a different type of season and or rub each time you cook. What is your go too rub/season??? I do try different flav but I get slack from family to stick to just one. Which IV not ink in stone lol.

[@WeekendWarriorBBQ]

If I had to stick with one store bought rub for ribs it would be Meat Church Honey Hog. It is something everyone I cook for loves.

[@dwaynelejeune3508]

Will look into it never heard of dat one

[@jelly2927]

Wondering if you could do a video about (or take a few moments in an upcoming video) to show how you control temp in a woodfired smoker?

[@WeekendWarriorBBQ]

Thank you for the suggestion. My firewood dealer will be dropping off another load of firewood pretty soon and I’m going to have him on as a guest again. I will try to work that into the content.

[@marting.7564]

That BBQ sauce on those ribs are going to be 🔥 🔥 🔥 Enjoy.

[@Slim.Swainy]

Yo chopper reed, got a smoker after watching you channel. ❤️ from Australia 🇦🇺

[@WeekendWarriorBBQ]

Thank you, Luke. Congrats on the new smoker.

[@Slim.Swainy]

@@WeekendWarriorBBQ do you know who chopper read is? I’m not sure if he’s internationally famous

[@WeekendWarriorBBQ]

Yes I do. I get a lot of people who call me the Chopper Read of BBQ lol

[@Slim.Swainy]

@@WeekendWarriorBBQ it’s literally why I picked your videos over the others, stuck with your videos as you get to the point it’s not a bore to watch. Keep up the good work.

[@KyleenDrake]

Hope you all are safe down there in Texas. The ice storm is hitting us HARD up here in OK.

[@BigPeter1313]

Have you ever thought about pressure canning the BBQ sauce in order to give it a long shelf life?

[@kyleritter3074]

"No binder, they're already pretty wet" and then proceeds to have half the rub fall off. LOL

[@daughter-of-christ]

Looks awesome.we don't get chillies like that is Australia😒

[@titaniumhen]

Where did you get that Tao burner?

[@jaimeb.384]

Does this really taste like Sweet Baby rays, or Heinz BBQ?

[@JamesOutonBond]

I watched and made this last month and it turned out too damn good. It’s def its own thing 🔥

[@DaileyDouble]

Almost identical to the sauce I make at home, I add a bit of liquid smoke to kick it up a notch.. smoked paprika can get pricey!

[@WeekendWarriorBBQ]

Liquid smoke is a nice touch!

[@mortsey]

Where did you get your tao burner?

[@kirksulu]

Maybe at Asian grecery. Tao just means stove in Thai (well, it's originally a Chinese word). For that particular looking stove, you can ask if they have a Thai clay stove.

[@billbottoms8295]

Where did you get that concrete burner?

[@WeekendWarriorBBQ]

Hi, Bill. It’s called a Tao burner. They are very efficient. I bought mine at a local Thai market but you can find them online too.

[@xmp27]

Can I add whisky to this?

[@dizziechef9502]

I added two secret ingreds. I simmered 2 wood ear dried mushrooms in mine plus 1/4 cup espresso . I put 2 dried chipotle peppers in to simmer. One Pasilla pepper . I took these ingreds out after simmering. I also put 1/4cup dried tiny chunks of orange in. I also poured in bourbon. Simmered with the other ingreds and canned 7 pints. Outstanding.

[@bluewater454]

That’s more than 2

[@HobiesGarageBBQ]

It was good Mike!

[@WeekendWarriorBBQ]

Thank you

[@topafkar]

Nice

[@WeekendWarriorBBQ]

Thanks

[@shannonconnock2588]

I ain't seen none of your videos for a long time what's going on I hope everything is alright

[@WeekendWarriorBBQ]

I haven't gone anywhere but for some reason the algorithm may have decided to stop recommending my videos to you.

[@robertwren2289]

You keep saying it takes 20 minutes to make. Nope, it takes 20 minutes after it reaches a simmer. To actually make, I bet it takes like an hour, if not a bit more. I just find a sauce I like, then add to that. Just much easier. But I'm sure yours is really good.

[@cassie1068]

Lookin like bam margera thoo