Combine cold ingredients: In a medium saucepan, whisk together 1 cups BBQ sauce (non-smoky, sweet variety), 0.8 cups beef broth, low-sodium, 0.5 cups ketchup, 2 tablespoons Worcestershire sauce, and 1 tablespoons honey until smooth. Whisking before heat prevents lumps later.

Add the dry seasonings: Sprinkle in 1 tablespoons brown gravy mix (optional, for body), 1 teaspoons smoked paprika, 0.5 teaspoons garlic powder, 0.5 teaspoons onion powder, 0.3 teaspoons cayenne pepper, 0.3 teaspoons fine salt, and 0.3 teaspoons freshly ground black pepper. Whisk again until no dry streaks remain.

Bring to a gentle bubble: Set the pan over medium heat and stir constantly until the sauce starts to bubble around the edges, about 3–4 minutes

Simmer to meld the flavors: Reduce heat to low and let the sauce simmer gently, stirring often so it doesn't stick. The sauce will darken slightly and thicken just enough to coat the back of a spoon.

Taste and adjust: Pull the pan off the heat. Taste, then adjust: more 1 tablespoons honey for sweetness, more 0.3 teaspoons cayenne pepper for heat, more 2 tablespoons Worcestershire sauce for depth, or more 0.3 teaspoons fine salt for savoriness.