Smokehouse BBQ Sauce

I’m always on the lookout for a different sauce for my smoked ribs, pulled pork, or whatever meats I’m cooking on my smoker. It’s not because I don’t already have a good collection of sauces that I love. It’s because sometimes you just want something different. This smokehouse BBQ sauce intrigued me when I first saw it because it had both chile peppers and lemon juice. I thought, well, that’s new. So I made it and it came out great on a nice big rack of smoked spare ribs!
smokehouse-bbq-sauceThick but not too thick, this smokehouse BBQ sauce has a hint of spiciness, a hint of smokiness, and a slight vinegar kick. In a ways it’s a combination of many BBQ sauces, from Kansas City to Memphis to the Carolinas. Different, but different in a good way.

Smokehouse BBQ Sauce

Course BBQ Sauce
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 cups


  • 4 dried ancho chile peppers
  • 2 cups water
  • 1 cup ketchup
  • 1 cup cider vinegar
  • 1/2 cup Worcestershire Sauce
  • 2 tablespoon paprika
  • 2 tablespoon dry mustard
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon black peppercorns
  • Liquid smoke to taste
  • Hot sauce to taste
  • 1/2 lemon
  • 1/4 cup unsalted butter


  • Heat a large skillet over medium heat.
  • Add the chiles and toast for 2-3 minutes. Turn and continue toasting until softened.
  • Add the water and bring to a boil.
  • Reduce heat to a simmer and simmer for 5 minutes.
  • Remove from heat and let stand for 10 minutes.
  • Remove peppers to a cutting board, but reserve the water.
  • Remove stems and seeds from the peppers and chop lightly. Transfer to a blender and add the reserved water. Puree until smooth and return to the skillet.
  • Add the remaining ingredients except for the lemon and butter.
  • Bring sauce to a boil and reduce to a simmer and continue simmering for 30 minutes until the desired thickness is achieved.
  • Stir in the lemon juice and add the butter and stir until melted.

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