When we were doing competition BBQ, we did not have our own sauce. We jazzed up Bullseye Original. Since then I have been working on our own. This is the current version. I make it from scratch, but there is a quicker version at my web site, Misc.|BBQ Recipes, that uses ketchup. I'm allergic to corn and since commercial ketchup has corn syrup, no can do.
This is a Kansas City Style BBQ sauce.
Steve's BBQ Sauce
1 Cup Corn Syrup (I'm allergic to corn so I make my own syrup or use Steens)
1/2 cup Brown Sugar (packed)
2 Tbl. Chili Powder (Like Williams Chili Seasonings)
1 Tbl. Black Pepper
1 tsp. Ground Allspice
1/2 tsp. Garlic Powder
1/2 tsp. onion powder
4 tsp. Kosher Salt (2 tsp table salt)
3/4 tsp. Ground Cloves (start off with 1/2 tsp. and work up if desired)
1/2 tsp. Celery Seeds
1/2 tsp. Cayenne pepper (More or less or none to your taste)
1/4 tsp. Ground mace (Substitute Nutmeg)
2 Cups White Vinegar
1/2 cup water
1/2 Cup Honey
2 Tbl. Worcestershire Sauce
2 Tbl. Soy Sauce
1 Bay Leaf
1 (12 ounce) can tomato paste
1 Tbl. Liquid Smoke
Add everything except the tomato paste Liquid Smoke and bring to a boil. Add the tomato paste and Liquid Smoke, whisk until smooth, then reduce to a simmer. Simmer for 30 minutes. After 30 minutes check for a balance between sweet and sour. If it is too sweet add a little more vinegar. If it is too sour add a little more honey. Adjust heat up, if necessary and add salt to taste.