Memphis-style Smoky Barbecue Sauce
This smoky sauce is great on ribs. We’re trying it on pulled pork, as well.
Smoky Barbecue Sauce (Adapted from Paul Kirk’s Championship Barbeque, p 149)
- 2.25 oz (1/3 cup) bacon drippings
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 scant teaspoon whole black pepper, freshly ground (1 tsp)
- 1/2 teaspoon cayenne pepper
- 31.0 oz (3 cups) tomato ketchup
- 3.0 oz (1/2 cup firmly packed) light brown sugar
- 5.25 oz (1/2 cup) molasses
- 1.85 oz (1/4 cup) French’s ballpark yellow mustard
- 2 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 2 tablespoons liquid smoke flavoring
Heat bacon drippings in saucepan over medium heat. Add spices, heat until fragrant. Add remaining ingredients and simmer for 20 minutes, stirring occasionally.