Easy Homemade Barbecue Sauce Recipe

I smoked some ribs on my new offset smoker last weekend.  After I prepared everything and had them on the smoker, I realized that I didn't have barbecue sauce.

If you're looking for an easy homemade barbecue sauce recipe, this is it. I'm sure you'll have all of these ingredients in your pantry, as I did.

This sweet-and-spicy barbecue sauce will work very well with beef, pork, and chicken. I added some hot sauce to give it a little kick. The hot sauce is optional if you don't want the heat.

Easy Homemade Barbecue Recipe Ingredients:

2 cups Ketchup
1/2 cup Apple Cider Vinegar
1/4 cup Brown Sugar
1 tablespoon Lemon Juice
1 tablespoon Worcestershire sauce
2 tablespoons Penzeys Galena Street Rib & Chicken Rub (Or Your Favorite Rub)
2 tablespoons Honey
2 tablespoons Maple Syrup
1 teaspoon Hot Sauce (Optional)

I mixed all of the ingredients in a medium-sized mixing bowl. Then, I poured the sauce into a large, wide-mouth Mason Jar and gave it a few good shakes.

This turned out to be a nice, sweet, and tangy barbecue sauce for my ribs. I have the remaining sauce in the refrigerator for the next time.

Here is a great method for Slow Smoked Ribs to try out this Barbecue Sauce

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Slow Smoke Pork Ribs

As always, thanks for stopping by, and I hope you enjoy.

Slow Smoke Pork Ribs

We had a house full of family and friends for the 4th of July week. This gave me the perfect opportunity to try out my new Char-Griller Offset Smoker. These Slow Smoke Pork Ribs were a perfect fit for the weekend.

My new grill is a combination of a charcoal grill and a smoker. On the 4th of July, we grilled two of our favorites. Grilled leg of lamb and Rosemary Ranch Chicken.

You'll find both of these delicious recipes below

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Grilled LambGrilled Rosemary Ranch Chicken

On Saturday, we made these slow-smoked pork ribs for the crowd. We picked out two racks of nice spare ribs. We then removed the silver skin from the backside of the ribs. Bobby and I seasoned the ribs with a combination of Penzeys Galena Street Rib & Chicken Rub and Carolina Seasoning Rub Some Butt.

 We then put them in the refrigerator for about 2 hours.

We fired up the smoker using charcoal as the fuel and Hickory wood chunks for the smoke. We inserted the meat probes from our ThermoPro TP20 into the meaty part of the ribs and set it for 190 degrees internal temperature.  

We sprayed the ribs with apple juice every hour and brushed on barbecue sauce twice in the last hour of smoking.

After 5 hours maintaining a smoker temperature between 225 and 260 degrees, we reached the internal temperature of our ribs at 190 degrees.  

These Slow Smoke Pork Ribs were a real crowd-pleaser. They were seasoned just right and had a nice Hickory-smoked flavor.

This is my first smoke in my new offset smoker. I would not have succeeded if not for David Farrell and his book The Old Fat Guy's Guide to Smoking Meat For Beginners. He has been a true inspiration to me in getting started with smoking foods. I followed David's method for these ribs, outlined in his blog and his book, and I succeeded.  

If you're a beginner or have been smoking meats for a while, this book is for you.

This book is packed with information from David's years of experience.

The Old Fat Guy's Guide to Smoking Meat for Beginners

 

As always thanks for stopping by and I hope you enjoy

Slow-Cooked Barbecue Ribs

There is just something wonderful about slow-cooked barbecue ribs in the summertime. I've made my fair share of ribs over the years, but this is the best method I've ever used.

If you like your ribs juicy, tender, and falling off the bone, this is the method you need. The best part is that you can make these in the oven, on the grill, or on the smoker.

Fran picked up a small rack of back ribs for our local grocery store. It weighed almost 1.5 pounds, which was perfect for both of us.

I prepared the ribs by removing the silver skin from the back. Then, I lightly rubbed olive oil on both sides. Next, I rubbed Penzeys Galena Street Rib & Chicken Rub generously on both sides.

The rub is a Traditional Southern-style barbecue rub and is great on ribs and chicken. We use many of the Penzeys Spices when we cook, but you can use whatever rub you prefer.

I used my gas grill and cooked these over indirect heat, meaning I lit only one side of the grill. Since my grill is not equipped with a thermometer, I had to test which setting kept the temperature at 230 degrees. I used this simple oven thermometer and marked my settings on the dial.

I also wanted to get that smoked flavor, so I used Western Style Apple Wood Chips. I used tin foil to make small packets with a handful of wood chips and poked holes in the top. I placed two packets at a time on the heated side of the grill and changed them out throughout the cooking process. This created enough smoke to get that smoky flavor.

I used the 3-2-1 method. After 3 hours on the grill, I wrapped the ribs in tin foil with butter, brown sugar, and honey. Placed them back on the grill for 2 hours. After that, remove the foil and cook for one more hour, brushing them with barbecue sauce.

As always, thanks for stopping by, and I hope you enjoy it!!

Ultimate Western BBQ Smoking Wood Chips Variety Pack Bundle (3)- Apple, Pecan, and Cherry FlavorsWestern Wood Smoking Chip Variety Pack of 6, 180 cu in per BagGalena Street Rib and Chicken Rub By Penzeys Spices 4.8 oz 3/4 cup bag (Pack of 1)