By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 32
67 cal · 20 min
Damntastic Texas Barbecue Sauce
Recipe GLPR092b087222d6d3
Rate this recipe
Average rating: 4.8 (1)
A bold, tangy Texas-style barbecue sauce with a perfect balance of sweet, spicy, and smoky flavors. Made with beer, brown mustard, and a touch of liquid smoke, this sauce is ideal for basting ribs, brisket, or any grilled meat. The rich combination of butter and bacon fat creates a luxurious, velvety texture that clings beautifully to meat.
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Ingredients
¼ cup Bacon fat
1 cup Mild beer
2 tbsp Brown mustard
⅓ cup Brown sugar
½ cup Catsup
⅓ cup Cider vinegar
2 tsp Kosher salt
3 tsp Liquid smoke
½ tsp Black pepper
2 tsp Hot pepper sauce
¾ cup Unsalted butter, melted
2 tbsp Worcestershire sauce
Directions
In a medium saucepan, combine the beer, brown mustard, brown sugar, catsup, cider vinegar, kosher salt, liquid smoke, black pepper, and hot pepper sauce. Place over medium-high heat and stir frequently until small bubbles begin to form on the surface, about 8-10 minutes.
When the mixture just begins to bubble, reduce heat to medium-low. Whisk in the melted butter and bacon fat until fully incorporated and the mixture is smooth and well blended.
Continue to simmer gently, whisking often, for approximately 5-7 minutes more, until the sauce thickens to a consistency resembling heavy cream. The sauce should coat the back of a spoon.
Taste the sauce and adjust the seasonings as desired—add more salt, heat, or vinegar to your preference.
Use the sauce immediately to baste ribs or brisket during grilling, or serve it warm alongside your grilled meats.
Comments
Every ingredient is a standard pantry or meat-counter item at any Charlotte chain—bacon fat costs nothing if you save it, and the rest (mustard, catsup, vinegar, worcestershire, hot sauce) are staples at Harris Teeter, Food Lion, Walmart, ALDI, and Kroger. At 32 servings, the per-serving cost is well under $0.25, driven by bulk condiments and a single stick of butter. The stated 20 minutes is honest; this is a simmer-and-stir sauce with no knife work. It keeps beautifully in the fridge for weeks and reheats perfectly, making it ideal for batch cooking or a Sunday prep for the week ahead.
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