Smoky Sonoran BBQ Sauce
By Chiles and Smoke
Made to mop, glaze, and finish.
Goes on: Beef, Pork
Smoky Sonoran BBQ Sauce is a Southwest barbecue sauce built on real chiles, with fruity heat and a slow chipotle kick.
How to run it
Sauce it right.
- 01
Cook the protein most of the way naked. Sauce is a finish, not a marinade.
- 02
Brush or mop it on in the last 10 to 15 minutes.
- 03
Let it tack up over the heat. Watch the sugars, they scorch fast.
- 04
Hit it again at the table. That's the coat that counts.
The Details
What you're working with.
- Type
- Sauce
- Flavor
- Sweet & Smoky
- Heat
- Medium
- Best on
- Beef, Pork
- Maker
- Chiles and Smoke
Smoky Sonoran BBQ Sauce is a Southwest barbecue sauce built on real chiles, with fruity heat and a slow chipotle kick.
Chiles and Smoke builds this Sonoran sauce on pureed guajillo and ancho peppers, not extracts, so the heat comes in fruity and slow instead of sharp. Smoky molasses depth gives it body, a tangy edge keeps it honest, and a warm chipotle kick rounds it out. It runs thick and brushable, made for the smoker more than the squeeze bottle.
Treat it like a finishing glaze. Brush it on in the last stretch of a long cook so the molasses sets into a sticky coat, or mop it over sliced brisket once it is rested. The real-chile base means the flavor holds up next to heavy smoke instead of getting lost in it.
Best on
- Ribs and pulled pork
- Smoked brisket
- Chicken and burgers
- Grilled vegetables
- A dip for anything charred