Copycat Stubb’s Hickory Bourbon Barbecue Sauce Recipe

If you’ve ever scraped the last bit of Stubb’s Hickory Bourbon Barbecue Sauce out of the bottle and wished you could make more, this homemade copycat hickory bourbon barbecue sauce recipe is for you. It captures that signature smoky-sweet-and-tangy flavor with a warm hit of real bourbon — and it comes together in about 30 minutes with pantry staples and one simmer on the stove.

This is an at-home version inspired by the original, not the brand’s secret formula. But once you taste how thick, glossy, and crave-worthy it turns out, you may keep a jar in the fridge year-round.

Why You’ll Love This Recipe

• Tastes like the real thing. Smoky hickory, brown-sugar sweetness, tangy vinegar, and a mellow bourbon finish.
• Ready in 30 minutes. One pot, one whisk, no special equipment.
• No high-fructose corn syrup. You control the sweetness and the salt.
• Endlessly versatile. Slather it on ribs, brush it on chicken, or use it as a dip for fries.
• Make-ahead friendly. It keeps for up to 3 weeks in the fridge and the flavor only deepens.

What Makes Stubb’s Hickory Bourbon Sauce So Good

Stubb’s traces back to pitmaster C.B. Stubblefield, who opened his legendary barbecue joint in Lubbock, Texas, in 1968 and famously bottled his early sauce in empty bourbon bottles. The Hickory Bourbon version leans on tomatoes, molasses, natural hickory smoke, warming spices, and real bourbon for a sauce that’s noticeably thinner and tangier than ketchup-heavy supermarket sauces — thick enough to cling to ribs, but never cloying.

That balance is exactly what this copycat aims for: smoke and sweetness up front, a bright vinegar tang in the middle, and a slow bourbon warmth on the finish.

Ingredients

Makes about 2 cups (roughly one 18 oz bottle’s worth).

For the tomato base

• 1 cup tomato sauce (or tomato purée)
• ¼ cup tomato paste

For the sweet and smoky layer

• ⅓ cup molasses (regular, not blackstrap)
• ¼ cup packed light brown sugar
• 1½ teaspoons liquid hickory smoke (start low — it’s potent)

For the tang and depth

• ⅓ cup distilled white vinegar (or apple cider vinegar for a fruitier note)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon tamarind paste, optional (adds the subtle sour-fruity depth in the original)

For the bourbon and spice

• 3 tablespoons bourbon
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon fine salt (adjust to taste)
• ½ teaspoon black pepper
• ¼ to ½ teaspoon cayenne or crushed red pepper, to taste
• ¼ cup water, plus more to thin as needed

Ingredient tip: Use a bourbon you’d actually sip. A wheated or slightly sweet bourbon complements the molasses; a higher-rye bourbon adds a spicier edge.

How to Make Hickory Bourbon BBQ Sauce

Step 1: In a medium saucepan, whisk together the tomato sauce, tomato paste, molasses, brown sugar, vinegar, Worcestershire, tamarind (if using), and ¼ cup water until smooth. Whisk in the onion powder, garlic powder, salt, black pepper, cayenne, and liquid hickory smoke.

Step 2: Bring to a gentle bubble over medium heat, then reduce to low. Simmer uncovered for 15–20 minutes, stirring often so the sugars don’t scorch on the bottom. Stir in the bourbon and simmer another 8–10 minutes. This cooks off the raw alcohol while keeping that toasty bourbon aroma.

Step 3: Taste and balance: more brown sugar for sweetness, more vinegar for tang, more cayenne for heat. Thin with a splash of water if you like it pourable. Let it cool fully — it thickens as it sits — then transfer to a clean jar.

Tips for the Best Hickory Bourbon BBQ Sauce

• Go easy on the liquid smoke. It’s the fastest way to overpower a sauce. You can always add more after tasting.
• Let it rest overnight. Like most barbecue sauces, the flavors meld and round out after a night in the fridge.
• Don’t sauce too early on the grill. This sauce has sugar in it, so brush it on during the last 10–15 minutes of grilling to avoid burning.
• Blend for a glossy finish. For a perfectly smooth, bottled-style texture, give the cooled sauce a quick spin with an immersion blender.

Easy Variations

• Spicier: Add a chopped chipotle in adobo or a teaspoon of hot sauce.
• Sweeter / stickier: Swap in 2 tablespoons honey for some of the brown sugar.
• Bourbon-free: Replace the bourbon with 2 tablespoons apple juice plus ½ teaspoon vanilla for warmth without alcohol.
• Extra smoky: Add ½ teaspoon smoked paprika along with the hickory smoke.

What to Serve It With

This sauce was built for low-and-slow and weeknight grilling alike. Try it on:

• Pork ribs, pulled pork, and pork tenderloin
• Grilled or smoked chicken, wings, and drumsticks
• Brisket, burgers, and steak
• Smoked sausage, meatballs, and meatloaf glaze
• As a dip for sweet potato fries or onion rings
• Stirred into baked beans for a smoky-sweet kick

How to Store It

Keep your homemade sauce in an airtight jar in the refrigerator for up to 3 weeks. For longer storage, freeze it in a freezer-safe container for up to 3 months and thaw overnight in the fridge. Always use a clean spoon to avoid introducing bacteria, and give it a stir before each use.

Frequently Asked Questions

What does Stubb’s Hickory Bourbon Barbecue Sauce taste like? It’s a thick but pourable sauce that’s smoky and sweet up front, tangy in the middle from vinegar, and finished with a mellow bourbon warmth. It’s less sugary and more balanced than many ketchup-based grocery sauces.

Does this BBQ sauce actually contain alcohol? A small amount of bourbon goes in, but most of the alcohol cooks off during simmering. For a fully alcohol-free version, use the bourbon-free swap in the variations above.

Can I make this without liquid smoke? Yes. Replace the liquid smoke with ½ to 1 teaspoon of smoked paprika. You’ll lose a little of the campfire intensity but keep a pleasant smokiness.

Is this a gluten-free barbecue sauce? It can be. Most ingredients are naturally gluten-free, but check your Worcestershire sauce and bourbon labels, since some contain gluten. Swap in a certified gluten-free Worcestershire to be safe.

How long does homemade BBQ sauce last? About 3 weeks refrigerated in a sealed jar, or up to 3 months frozen.

Is this the official Stubb’s recipe? No. This is a homemade copycat inspired by the flavor of the original. Stubb’s® is a registered trademark of its owner, and this recipe is not affiliated with or endorsed by the brand.