• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

BBQ Sauce #2 - RUM Sweet Heat

schlotz

Master of the Pit
SMF Premier Member
1,105
423
Joined Jan 13, 2015
​UPDATED to the latest version 3/21/17 - bumped up the cumin amount from 1/4 tsp

This one is a favorite at the house. Thought you all might enjoy too!.  The dry mustard already supplies some heat so be careful when adding pepper or other heat sources.

BBQ Sauce #2 - Rum Sweet Heat

Recipe By: Matt 

Yield: 2 1/2 cups

Ingredients:

1/2 cup Myer's Dark Rum, - do not use spiced rum
1/2 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup molasses, dark/full kind
2 tablespoons A1 Steak Sauce
- - -
3/4 cup brown sugar
1/4 tsp garlic powder *
1 1/2 tsp onion powder *
1/2-1 tsp cumin ground
1 tsp ground dry mustard
- - -
ground black pepper to taste, optional

Directions:

1. Add all ingredients to a saucepan over low heat. Stir until solids are dissolved.  

2. Bring it to a rapid simmer then lower heat to just barely simmering for the next 30 minutes, stirring occasionally to ensure no sugars will stick and begin to burn on the bottom.

3. Let cool.  If you are going to store in refrigerator for a period, use only powders vs diced.  

Notes:

The heat comes from the dry mustard and for many is enough. 
If you want more then experiment by adding ground black pepper.

* 1 small onion = 1/3 cup chopped = 1 tsp powder
* 1 clove garlic = 1/8 tsp powder = 1 tsp minced
 
Last edited:

matchew

Smoke Blower
128
18
Joined Jul 23, 2014
This looks like a nice recipe. I'm smoking some ribs this weekend and would like to make my own sauce this time.

Question: The chipotle, cumin and cayenne are additions or added in place of anything and what measurements?

Thanks!
 

rgautheir20420

Master of the Pit
1,130
60
Joined Jun 11, 2014
This looks pretty nice. I'm making some brisket this weekend and will make this recipe. I'll likely remove the A1 and add a bit of cayenne. Thanks!
 

schlotz

Master of the Pit
SMF Premier Member
1,105
423
Joined Jan 13, 2015
matchew,

You can add them.  Cumin is very strong (IMO) so I would start with 1 tsp or less.  The Ancho or chipotle and cayenene are heat elements. Don't know your tastes but again I'd pick just one and go easy (1 tsp or less), taste then adjust. Ancho I believe has the lower heat of the three.

Remember, it's always easy to add, but damn difficult to take away :) 

Matt
 
Last edited:

rgautheir20420

Master of the Pit
1,130
60
Joined Jun 11, 2014
scholtz, for the Chili sauce, is Sriracha ok for this or do you mean like an asain chili sauce type thing?
 

schlotz

Master of the Pit
SMF Premier Member
1,105
423
Joined Jan 13, 2015
I use Hunts chili sauce. Be careful on the amount any extra will change the flavor profile. Lately I've backed off a bit in order to keep it a more true bbq flavor.
 

rgautheir20420

Master of the Pit
1,130
60
Joined Jun 11, 2014
I use Hunts chili sauce. Be careful on the amount any extra will change the flavor profile. Lately I've backed off a bit in order to keep it a more true bbq flavor.
Ok. I was more asking I guess what type of sauce is the Heintz. The store I'm going to I know won't have is why. Is it like a cocktail sauce or more of a sweet Asian type chili sauce that would go on wings or something?
 

schlotz

Master of the Pit
SMF Premier Member
1,105
423
Joined Jan 13, 2015
I would recommend eliminating it and making up the difference by increasing the catsup and rum.
 

rgautheir20420

Master of the Pit
1,130
60
Joined Jun 11, 2014
I would recommend eliminating it and making up the difference by increasing the catsup and rum.
Ah ok. Will do then. BTW, any reason not to use spiced Rum? I've got white and spiced Rum at home. I don't plan on buying more just for the BBQ sauce, so if you had to choose?
 

schlotz

Master of the Pit
SMF Premier Member
1,105
423
Joined Jan 13, 2015
I personally wouldn't use spiced rum.  My gut tells me it would clash with the other ingredients.  Never tried white rum but it might be okay.  

You could also consider substitutes such as bourbon or a DRY red wine.
 

schlotz

Master of the Pit
SMF Premier Member
1,105
423
Joined Jan 13, 2015
Glad to hear it worked out for you Rickey. So what alcohol did you end up using?

Matt
 

matchew

Smoke Blower
128
18
Joined Jul 23, 2014
Thanks, Matt. I didn't get to make any this weekend but will during the week and hopefully slather some ribs this coming weekend.
 

rpcookin

Newbie
17
11
Joined Dec 1, 2014
This sounds interesting.  I love flavoring things with rum.  I wouldn't sub sriracha for the chili sauce, because the sriracha has a very distinctive taste, and it's a lot spicier.  

Also, this is the first time I've ever seen anyone suggesting subbing for black pepper because it was too spicy.  Wouldn't have to do that around here.  In fact I've been adding heat by using some ghost pepper salt and habeñero salt that I got for Christmas lately.  Good stuff for adding heat without changing the flavor profile.  Just use it and reduce the amount of regular salt.
 

schlotz

Master of the Pit
SMF Premier Member
1,105
423
Joined Jan 13, 2015
RP, I'm in your camp regarding the black pepper if it was just me,. BUT, to keep peace in the house sometimes its best to keep the wife happy
, ergo the white pepper 
 

matchew

Smoke Blower
128
18
Joined Jul 23, 2014
I've made this sauce two times according to the main ingredients (used 1 and 1/2 tsp of minced garlic instead of two cloves.) with adding a couple of the "possible additions",  cumin,  cayenne and onion powder and I must say I really like this sauce! The first time added 1/2 tsp cumin but added 1 tsp cumin  2nd time while adding 1/2 tsp cayenne and 1/2 tsp onion powder both times. I will mess around with amounts to see if it can get any better....lol!

Something very savory with lots of depth.

This will be a mainstay in my recipe file. Thanks schlotz for posting this.
 

schlotz

Master of the Pit
SMF Premier Member
1,105
423
Joined Jan 13, 2015
Glad to hear you like it.  It's a favorite around here for sure :) 

You might like a variation I put together called Bourbon Orange which I posted here as well.

Matt
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.