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 Sauce

The Perfect Flavor Combination

Thick but not too thick, this smokehouse BBQ sauce has a hint of spiciness, a hint of smokiness, and a slight vinegar kick. In a way it’s a combination of many BBQ sauces, from Kansas City to Memphis to the Carolinas. Different, but different in a very good, very tasty way. And it has the perfect consistency for sticking to my ribs, my chicken, my pulled pork…. anything!

I like to keep my sauces in squeeze bottles. I love squirting sauce onto burgers, hot dogs, sandwiches… Anything that can be squirted! I write the contents and date-of-mixing on painter’s blue tape and put that on the bottles so I can keep track of them.

Smokehouse BBQ Sauce
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5 from 1 vote

Smokehouse BBQ Sauce

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!
Course BBQ Sauce
Cuisine American
Keyword barbecue, BBQ, sauce
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 cups
Calories 236kcal

Ingredients

Instructions

  • 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.

Nutrition

Calories: 236kcal | Carbohydrates: 27g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 893mg | Potassium: 589mg | Fiber: 1g | Sugar: 18g | Vitamin A: 977IU | Vitamin C: 20mg | Calcium: 76mg | Iron: 3mg

Nutritional values are approximate.