Keep in mind the personal tastes and likes are extremely objective. Also add to that that cultures and geographical location play an important part of individual tastes and likes.
With that being said, and understanding that everyone has different likes and taste profiles; here are some collected BBQ-Brethren Sauce Recipes below.
Here is a collection of BBQ-Brethren BBQ Sauce recipes posted over the years.
These are not my recipes, although I have tried many of them. In most cases, the original post link is listed below the name of the sauce recipe.
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1948 Original Barbecue Sauce - Posted by Bludawg
http://www.bbq-brethren.com/forum/showpost.php?p=3290000&postcount=4
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons butter or margarine, melted
1 can (14.5 ounce size) whole tomatoes
1 can (8 ounce size) tomato sauce
1/2 cup chopped celery
1/3 cup white vinegar
1/4 cup chopped green bell pepper
2 fresh celery leaves, chopped
1 bay leaf
3 tablespoons molasses
1 1/2 teaspoon salt
2 teaspoons dry mustard
2 teaspoons hot sauce
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
2 slices lemon
Saute onion and garlic in butter in a saucepan until tender.
Stir in tomatoes and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes; stir occasionally. Remove and discard bay leaf and lemon slices
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2010 NJ State Championship BBQ Sauce - posted by Mister Bob
http://www.bbq-brethren.com/forum/showpost.php?p=1321514&postcount=5
This is a great BBQ sauce! Hot, sweet and savory, all at the same time.
2 tablespoons vegetable oil
1 small shallot fine diced
3 garlic cloves minced
1/2 red bell pepper fine diced
1-1/2 cups ketchup
1/4 cup apple juice
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire Sauce
1 tablespoon Louisiana Hot Sauce
1/2 tablespoon freshly ground black pepper
1/2 tablespoon sweet Hungarian paprika
1/2 teaspoon allspice
1/2 teaspoon liquid smoke
1/4 teaspoon freshly ground nutmeg
1/2 cup dark brown sugar
1/2 cup honey
1/2 cup cherry preserves
Heat vegetable oil on low in a medium sauce pan until it just begins to shimmer. Add shallots, garlic and bell pepper and cook until tender (about 10 minutes), stirring frequently. Add all but the last three ingredients and bring to a low boil. Lower heat and simmer for about 20 minutes, stirring occasionally. Remove from heat and stir in the sugar, honey and preserves. Mix with a plunge blender until sauce is silky smooth. Can be used immediately or stored for up to one month in the refrigerator.
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ACE HIGH BARBEQUE SAUCE - Posted by Bludawg
http://www.bbq-brethren.com/forum/showpost.php?p=2869731&postcount=4
1 cup strong coffee
1 cup Worcestershire sauce
1 cup tomato ketchup
1/2 cup cider vinegar
1/2 cup firmly packed brown sugar
3 tablespoons chili powder
2 teaspoons salt
2 cups onions, chopped
4 tablespoons chopped red chile peppers
6 garlic cloves, minced
In a medium saucepan over medium high heat, combine coffee, Worcestershire sauce, ketchup, cider vinegar, brown sugar, chili powder, salt, chopped onions, finely chopped red chile peppers, and minced garlic cloves. Bring to a boil, reduce the heat, and simmer for 25 minutes.
Process in a blender or food processor until smooth. Refrigerate.
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All Purpose BBQ Sauce - Posted by Big Brother Smoke
http://www.bbq-brethren.com/forum/showpost.php?p=1525764&postcount=31
256 oz. Ketchup (2 cans)
¼ cup your favorite rub (I use Sweet and Spicy)
1 quart Apple Sauce
10 oz. Apple Butter
1 cup Apple Cider
2 cup Apple Juice
1 cup Honey
¼ Garlic Powder
1/ 4 cup Onion Powder
1/8 cup Oregano
1/8 Thyme
½ cup Yellow Mustard
1/8 cup red pepper flakes
Bring to a boil and let sit in the pot for about 12 hours or until cool before storing.
This is a good base sauce and you can doctor it easily (I always do based on my mood) with brown sugar for more of a sweetner; cayenne for heat; red food color or caramel food color for more of a mahogony thing. If you need more smoke flavor use cumin.
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American Legion Post BBQ Sauce - Posted by 1FUNVET
http://www.bbq-brethren.com/forum/showpost.php?p=1526806&postcount=45
3/4 cup peach preserves
1/2 cup Jack Daniels (or any sour mash bourbon)
1/3 cup raspberry or other fruit vinegar
1 tablespoon lemon juice
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-2 teaspoons Crystal hot sauce( or any brand hot sauce)
1/2 teaspoon onion powder
In a small saucepan,combine all ingredients except hot sauce. Simmer over medium-low heat, stirring often, until slightly thickened,about 10 minutes. Stir in hot sauce to taste.Can be made up to a month ahead and refrigerated. Reheat before using.
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Bill Wilson's BBQ Sauce - Posted by Infernoo
http://www.bbq-brethren.com/forum/showpost.php?p=1533865&postcount=66
http://www.hillbillyhousewife.com/bills-homemade-bbq-sauce.htm
16 oz can tomato sauce
1/2 cup water
1/4 cup vinegar
1 tbs molasses
2 tbs brown sugar (Use more if desired.)
2 tbs onion powder
1 tbs garlic powder
2 tbs Worcestershire sauce
1 tbs black pepper
1 tbs Paprika
1/2 tsp cumin
1 – 2 tsp chili powder (adjust for required heat. Go light, you can always add more.)
1 tsp dry mustard
1 tsp liquid smoke (optional)
1 tsp salt
2 tbs corn starch
Cooking instructions:
Using a low heat, bring slowly to a simmer, stirring occasionally. Cook 5-15 minutes more if thicker sauce is what you prefer. Take off and allow to cool. Bottle and refrigerate – overnight is best. Keep refrigerated. Will last for weeks, if you have any left, that is.
Now, I’ll often make 3 batches of this at once, and tweak 2 of them with differing levels of heat (extra chili powder or habenero sauce), extra sweetness, or extra spices. A 1/2 cup of whiskey can also add some bite.
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Blueberry BBQ Sauce - by ShutYrMouth
http://www.bbq-brethren.com/forum/showpost.php?p=1528069&postcount=53
1 cup ketchup
3 tablespoon molasses
1 tablespoon worcestershire
1 cup fresh blueberries
2 tablespoon white vinegar
2 tablespoon salted butter
1 tablespoon chipotle tabasco
1/4 cup brown sugar
1/4 cup honey
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon allspice
1/4 teaspoon onion powder
2 teaspoon Orange Juice
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Bourbon BBQ Sauce - by K Renas
http://www.bbq-brethren.com/forum/showpost.php?p=3376447&postcount=5
1/2 onion, chopped
4 cloves garlic, chopped
1 teaspoon minced pepper (jalapeño or hotter if desired)
1/2 tsp mustard powder
1/2 tsp granulated onion
1/4 tsp granulated garlic
3/4 cup bourbon
2 cups catsup
1/3 cup cider vinegar (I prefer red wine vinegar)
1/4 cup Worcestershire sauce
1/2 cup brown sugar; packed
1/4 cup molasses
1 Tbsp your favorite BBQ spice rub mixture
1/2 tsp black pepper
1/2 Tbsp kosher salt
1 tsp Frank’s Red Hot sauce (or other hot sauce of your choice)
Sautee onion and pepper until translucent, then add garlic stirring well for 1 minute. Place the sauteed mixture and bourbon in a blender. Pulse to liquefy. Pour mixture into a large saucepan; bring mixture to a boil and simmer over medium-low heat uncovered for 10 minutes. Stir in remaining ingredients and bring back to a boil. Stir and simmer over medium-low heat for 20 minutes. Combine all ingredients in a 3-quart saucepan. Bring to a boil, then turn down to a low simmer. Simmer 20 minutes, stirring frequently.
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Honey Apple BBQ Sauce - Posted by Bludawg
http://www.bbq-brethren.com/forum/showpost.php?p=3463379&postcount=10
1 large apple cored skinned & chopped
1/2 small onion chopped
1 cup ketchup
1/2 cup water
1/2 cup honey
1/2 cup - light brown sugar
1 tbs worcestershire sauce
1/4 cup apple cider vinegar
2 tbs molasses
3 tbs lemon juice
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1 1/2 tsp paprika
process on high in blender simmer to desired thickness
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Kansas City Style BBQ Sauce - posted by hmacmill
http://www.bbq-brethren.com/forum/showpost.php?p=1526887&postcount=46
2 cups Ketchup
1/4 cup Worcestershire Sauce
1/4 cup Firmly packed brown sugar
2 tablespoons Molasses
1/4 cup White vinegar
1-1/2 tsp Celery seeds
1-1/2 tsp Garlic powder
1 tsp Black pepper finely ground
1 tsp Cumin, ground
1/2 tbsp Onion powder
1/2 tsp Chipotle powder
Combine all of the ingredients in a saucepan, bring to a simmer and cook for about 30 minutes, stirring occasionally.
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Lake Dogs BBQ Sauce
http://www.bbq-brethren.com/forum/showpost.php?p=1524697&postcount=11
55oz+- Contadina Tomato Sauce
28oz Steens Pure Cane Syrup
18oz Bama Grape Jelly
6oz Lee & Perins Worchestershire Sauce
1/2 tablespoon of cayenne pepper
1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon chili powder
Mix all of the above and warm. We use this on chicken.
For pork and beef:
1 part Blues Hog Original
1 part Blues Hog Tennessee Red
3 parts our sauce (above)
For ribs:
2 parts Blues Hog Original
1 part Blues Hog Tennessee Red
2 parts our sauce
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Lexington Style Finishing Sauce - by SirPorkalot
http://www.bbq-brethren.com/forum/showpost.php?p=2328896&postcount=1
2 cups cider vinegar
1/2 cup ketchup
1/4 cup brown sugar
1 tablespoon sea salt
1 tablespoon ground white pepper
1/2 tablespoon red pepper flakes (or up to 1 tablespoon, if you like hotter sauce)
1/2 teaspoon coarsely-ground black pepper
Mix all ingredients together and let sit 10 minutes. Add to chopped barbecue when hot to season the meat and keep it from drying out.
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Old School Kansas City Barbecue Basting/Mop Recipe - By Boshizzle
http://www.bbq-brethren.com/forum/showpost.php?p=2274002&postcount=1
The Evening Public Ledger of October 20, 1920 printed an article written by Mrs. M.A. Wilson entitled Mrs. Wilson Describes an Olden Kansas Barbecue. In the article she shared this old Kansas City Barbecue Basting/Mop recipe.
1/2 cup of bacon fat
7 TBS of vinegar
1 Tsp of sugar
3 TBS of grated onion
Tiny bit of garlic
Add to 2/3 cup of boiling water and mix well. Keep liquid warm and baste the meat with the liquid as the meat is being barbecued.
If you try it, you may have to scale it up a bit.
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Old Virginia Barbecue Seasoning - By Boshizzle
http://www.bbq-brethren.com/forum/showpost.php?p=3340004&postcount=1
1 cup vinegar
1/2 cup prepared mustard
1/4 cup water
3 TBS peanut oil or soybean oil
2 TBS currant jelly
2 tsp salt
1 tsp black pepper
Pinch red pepper flakes
Bring all ingredients to a slow simmer, stir well, cool. Use as a basting sauce for barbecuing meats. Also use as a sauce by lightly drizzling it on barbecue before serving.
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Old Virginia Red BBQ Sauce - By Boshizzle
http://www.bbq-brethren.com/forum/showpost.php?p=2934611&postcount=1
2 cups apple cider vinegar
1 cup ketchup
1 cup light brown sugar
1/2 cup water
2 TBS yellow mustard
1.5 TBS Kosher salt
1 TBS lemon juice
1 TBS paprika (don't use a spicy hot variety; I prefer a bright red Spanish paprika)
1-1/2 tsp ground nutmeg
1 tsp celery salt
1 tsp fine ground black pepper
1/2 tsp ground sage
1/2 tsp granulated garlic
1/2 tsp cumin
Dash ground cayenne pepper (or to taste)
Add ingredients to a saucepan and bring to a simmer stirring often. Let sauce simmer for 10 to 15 minutes, remove from heat, cool, and serve. Store in the refrigerator. It gets better after a couple of days too.
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Orange Chipotle BBQ Sauce - By JMSeltzer
http://www.bbq-brethren.com/forum/showpost.php?p=1711958&postcount=1
1 18oz Jar Smucker's Sweet Orange Marmalade
1 cup ketchup
1 cup water
1/3 cup Chipotle Tabasco Sauce
1/4 cup molasses
1 tbsp onion powder
1 tsp ground mustard
1 tbsp honey
2 cloves finely minced garlic
Mix all ingredients and bring to a slow boil over medium heat. Let boil slowly for 10 minutes and then remove from heat to cool. Place in air tight container and put in the fridge and serve as needed... makes about a quart...
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Pappys Sauce - Posted by Bludawg
http://www.bbq-brethren.com/forum/showpost.php?p=3313111&postcount=1
1/2 cup of cider vinegar
1 cup of salsa (blended)
1 cup of beef drippins or Lonestar Beer
6 Tbl sugar
2 tsp salt
2 tsp mexia chili powder
1 TBS New Mexico chili powder
1 tsp black pepper
simmer 15 min
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Patio Daddio BBQ Sauce - Posted by Patio Daddio
http://www.bbq-brethren.com/forum/showpost.php?p=1485250&postcount=1
12 oz Chili sauce (I use Heinz)
6 oz Tomato paste
2/3 cup Water
3/4 cup Dark brown sugar (or 1/2 cup regular sugar plus 1/4 cup molasses)
1/2 cup Worcestershire sauce (I use Lea & Perrins)
1/2 cup Unrefined evaporated cane sugar
1/3 cup Apple cider vinegar
2 Tbsp Yellow mustard (I use French's)
2 tsp Kosher salt
1 1/2 tsp Granulated onion (not onion powder)
1 tsp Granulated garlic (not garlic powder)
1/2 tsp Smoked paprika
1/4 tsp Black pepper, ground fresh
1/4 tsp Ground chipotle chile
1/8 tsp Cinnamon
Combine all of the ingredients in a large sauce pan.
Bring the sauce just to a boil, whisking occasionally.
Reduce the heat to medium-low.
Simmer about 30 minutes, or until the sauce is reduced by about 1/4.
Remove the pan from the heat and the sauce let cool to room temperature.
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Patio Daddio Carolina Bold Gold BBQ Sauce - Posted by Patio Daddio
http://www.bbq-brethren.com/forum/showpost.php?p=2258238&postcount=1
1/4 cup Spicy brown mustard (I used French's)
1/4 cup Prepared yellow mustard (also French's)
1/3 cup Apple cider vinegar
1/3 cup Apple sauce, unsweetened
1/4 cup Honey
3 Tbsp Molasses, unsulphered
1 Tbsp Worcestershire sauce
1 tsp Black pepper, ground fresh
1/2 tsp Garlic salt
1/2 tsp Granulated onion (not "powder")
1/4 tsp Ground chipotle
1/2 tsp Ground paprika
1/8 tsp Ground cinnamon
Combine all of the ingredients in a mixing bowl and whisk to combine. Blend
with a immersion/stick blender.
Cover and refrigerate
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Patio Daddio Cranberry-Orange BBQ Sauce - Posted by Patio Dadio
http://www.bbq-brethren.com/forum/showpost.php?p=1850714&postcount=1
1 can (14 oz) Whole berry cranberry sauce (jellied is fine)
1/2 cup Orange juice concentrate, thawed
1/4 cup Brown sugar
1/8 cup Honey
2 Tbsp Butter, unsalted
2 Tbsp Sherry vinegar (or white wine vinegar)
2 Tbsp Worcestershire sauce
1 tsp Ground white pepper
1/2 tsp Chinese five spice (or allspice/pumpkin pie spice)
1/2 tsp Ground ancho chile
Combine all of the ingredients in a medium sauce pan.
Bring to a slight boil over medium heat, stirring frequently until all of the
ingredients are well incorporated.
Reduce the heat to a simmer and let cook for five minutes.
If you're using whole berry cranberry sauce, blend the sauce well with an
immersion blender.
Remove from the heat, set aside, and let cool.
Serve the warm sauce drizzled on your sliced turkey, or serve it on the
side.
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Patio Dadio's Ultimate Rib Glaze
https://www.bbq-brethren.com/forum/showpost.php?p=1841131&postcount=1
2 1/2 cups Demerara sugar, or any raw sugar
1 1/2 cups Water
1/2 cup Red wine vinegar
2 Tbsp Worcestershire sauce
1 tsp Sweet paprika
1/4 tsp Chinese five spice
1/4 tsp Smoked paprika
1/4 tsp Ground cayenne
1/4 tsp Nutmeg
Combine all of the ingredients in a medium sauce pan. Bring to a slight boil over medium heat, stirring frequently until all of the
sugar is dissolved. Remove from the heat, set aside, and let cool.
Brush or drizzle on the ribs during the last few minutes of cooking. Add additional coats as you like.
Caution: As with any finishing glaze, you need to add this during the last
few minutes of cooking and watch it closely. You want it to barely
caramelize and not burn.
You can refrigerate the remaining glaze for up to two weeks.
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Ray's BBQ Sauce - posted by Lake Dogs
http://www.bbq-brethren.com/forum/showpost.php?p=1526640&postcount=42
1 Quart Twelve Oaks Colored Vinegar (no substitutes)
1 Pint Ketchup
2 T Salt
1 T Black Pepper
1 tsp Ground Red Pepper
1/2 tsp Onion Powder
Juice from 1 Lemon
Mix in pot and bring to boil, stir to keep from sticking.
Let cool, put in storage container and refrigerate.
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Ray Lampe's(DR. BBQ) Mustard Sauce
http://www.bbq-brethren.com/forum/showpost.php?p=1617665&postcount=13
3/4 Cup Yellow Mustard
3/4 Cup Red Wine Vinegar
1/2 Cup White Sugar
3 Tbsp. Dark Brown Sugar
2 Tbsp. Butter
2 Tsp. Salt
1/2 Tbsp. Worcestershire Sauce (Lea & Perrins)
1/2 Tsp. Soy Sauce
1/2 Tsp. Tabasco Sauce
1-1/2 Tsp. Course Ground Black Pepper (optional)
1 Tsp. White Pepper (optional)
In a medium saucepan, combine ingredients, stirring to blend. Bring to boil, then lower to simmer for at least 30 minutes. Let stand at room temperature 1 hour before serving.
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Shack BBQ Sauce - By Boshizzle
http://www.bbq-brethren.com/forum/showpost.php?p=2097242&postcount=1
1 1/2 cup Apple Cider Vinegar
1/4 cup water
1/4 cup of your favorite hot sauce
1 Tablespoon (TBS) Paprika
1 TBS Black Pepper
1 TBS Kitchen Salt
2 TBS Yellow Mustard (French)
Mix well, let sit for at least 24 to 48 hours before serving for best results. I blend it in my Ninja, that's why it's about 16 ounces total.
The story behind Shackleford Pounds
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South Carolina Mustard BBQ Sauce - Posted by Wampus
http://www.bbq-brethren.com/forum/showpost.php?p=1525853&postcount=36
1 tbs butter
1 small onion, finely chopped
1 clove garlic, minced
1 cup Dijon mustard
3/4 cup firmly packed brown sugar
3/4 cup distilled white vinegar
1 tbs hot sauce (I use Tobasco usually, or other "Louisiana style" sauce
1/2 cup water
Course salt (kosher or sea) and freshly ground black pepper
Melt butter in saucepan.
Add onion and garlic and cook intil soft, but NOT brown (about 3 min).
Stir in mustard, brown sugar, vinegar and hot sauce and water.
Let simmer, uncovered, until thick and richly flavored, 6 to 10 min.
Taste for seasoning, add S&P or more hot sauce to taste.
Let sauce cool to room temp before serving
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Sweet Mustard Barbecue Sauce - Posted by Bludawg
http://www.bbq-brethren.com/forum/showpost.php?p=2667386&postcount=6
Ingredients
1 cup cider vinegar
2/3 cup prepared mustard
1/2 cup sugar
2 tablespoons chili powder
1 teaspoon white pepper
1 teaspoon black pepper
1/4 teaspoon ground red pepper
1/2 teaspoon hot sauce
2 tablespoons butter or margarine
1/2 teaspoon worcestershire sauce
Directions
Stir together first 8 ingredients in a saucepan over medium heat; bring to a boil, reduce heat, and simmer 10 minutes.
Remove from heat, and stir in butter and Wostershire sauce.
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Tailgate Sauce - Posted by IamMadMan
http://www.bbq-brethren.com/forum/showpost.php?p=2178772&postcount=5
1 cup red wine vinegar
2 tbsp brown sugar
2 tbsp worcestershire sauce
1/2 cup ketchup
1 teaspoon paprika
1 teaspoon Coleman's dry mustard
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon granulated onion
1/2 teaspoon granulated garlic
1 tsp olive oil
1 small onion, minced
2 cloves garlic, minced
Preparation:
Saute onion and garlic in olive oil in a saucepan. Cook until transparent. Add vinegar and bring to low boil, add salt, pepper, paprika, mustard, granulated garlic and onion, mix well. Add sugar and worcestershire sauce and simmer over low heat for 15 minutes. Serve warm or baste while warm.
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Texas Red Sauce - Posted by Bludawg
http://www.bbq-brethren.com/forum/showpost.php?p=2869731&postcount=4
https://www.bbq-brethren.com/forum/showpost.php?p=2165162&postcount=7
1/2 cup cider vinegar
1 cup ketchup or chili sauce
1 cup *water
6 Tbl *white sugar
2 tsp salt
2 Tsp chili powder (Guajillo powder, chile d'arbol powder, and ground cumin)
1 tsp back pepper
1 Tbl New mexico chili powder
1 Tbl paprika
2 tsp Cholula hot sauce
In a microwavable bowl or large measuring cup combine vinegar, water, sugar and spices.
Heat on high 1 min stir to dissolve sugar allow to cool 20 min. stir in ketchup and bottle.
Allow to sit at least 4 hrs or overnight.
* use beef stock or brisket drippins and cut the sugar by 2/3 if desired for beef
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Wild Hawg Gravy Tenessee Red Clone - Posted by Bludawg
http://www.bbq-brethren.com/forum/showpost.php?p=2869731&postcount=4
1 quart apple cider vinegar
1 20 oz bottle ketchup
1/4 cup worcestershire sauce
2 tsp liquid smoke
1/4 cup paprika
1/3 cup molasses
1/3 cup sugar
1/2 cup corn syrup
1 Tbl Black pepper
1 Tbl onion powder
1 Tbl season salt
1 Tbl chipolte powder
2 Tbl red pepper flakes
1 tsp dry mustard
1 tsp celery seed
1 tsp cinnamon
1 tsp all spice
1 tsp cumin
1 tsp mace
Slowly heat in a non reactive pan to a low simmer. Simmer 15 min allow to cool and bottle.
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North Alabama Mayo-based White Sauce
https://www.bbq-brethren.com/forum/showpost.php?p=2179208&postcount=9
1 1/2 cups Mayonaise
1/4 cup filtered water
1/4 cup rice vinegar
1 Tbsp coarse ground black pepper
1 1/4 Tbsp coarse-ground prepared mustard
1 tsp salt
1 tsp sugar
2 cloves minced garlic (or 1.5 tsp granulated garlic)
2 tsp prepared horseradish
1 splash prepared Louisiana hot sauce
Bend all ingredients together until smooth. Refrigerate overnight to let flavors marry. Brush on chicken during the last 10 minutes of cooking, or serve as a "dipping" sauce alongside chicken, pork, and seafood.
