Barbecue Sauce

Taking savory cooking to the next-level, this Eastern Carolina Barbecue Sauce is comfort food at its finest; familiar and distinctive all in one stroke.

This sweet and smoky barbecue sauce is the perfect gift for die-hard winter grillers. Refrigerate it for up to two weeks.

Linton Hopkins’s aunt Julia—"my paternal grandmother’s sister-in-law," he says—made giant vats of this barbecue sauce on her farm in Alabama, then drove around delivering it to everyone in her extended family. Hopkins likes to spoon it over coffee-cured pork shoulder. "To have a meal in the South without roast pork is not really a meal," he says.

Nothing says BBQ sauce quite like red chile, and this spicy take on the classic (with a kick of cayenne to boot) certainly hits the spot.

Adam Perry Lang’s barbecue sauce—sweet, spicy and sticky—pairs perfectly with his super-flavorful chicken wings.

This stellar sauce is smoky from the adobo and tangy from the cider vinegar. It's great on beef and pork.

Grilling experts Cheryl and Bill Jamison add espresso to give this sauce a deeply rich, complex flavor. It's delicious with smoked or grilled pork, beef, lamb or duck.