Emberglow Rye BBE Sauce

Some fires rage, wild and untamed. Others smolder, slow and steady, radiating heat long after the flames die down. Emberglow Rye BBQ is the latter—a sauce that burns low and deep, rich with the charred embers of smoked paprika, the slow warmth of ghost pepper, and the caramelized bite of blackstrap molasses.

But this isn’t just heat—it’s depth. Aged rye whiskey laces the sauce with smoky warmth, carrying whispers of oak and spice, a slow burn that lingers on the tongue. Smoked honey and brown sugar offer a dangerous sweetness, balanced by the sharp bite of Dijon mustard and apple cider vinegar. It’s bold, complex, and unapologetically wrathful.

1 cup Dark Rye Whiskey

2 ½ cups Ketchup

½ cup Apple Cider Vinegar

¼ cup Blackstrap Molasses

¼ cup Honey

¼ cup Brown Sugar (light or dark)

2 tbsp Worcestershire Sauce

1 tbsp Dijon Mustard

2 tsp Smoked Paprika

½ tsp Ground Mustard Seed

1 tsp Garlic Powder

1 tsp Salt

1 tsp Black Pepper

½ tsp Ground Chipotle (1.75g)

½ tsp Ghost Pepper Powder (1.75 g)

Instructions:

The Summoning

In a cast iron pot over medium-low heat, pour in the 3/4 cup of rye whiskey. Let it breathe, let it wake, let it smolder. No rush—wrath builds slow.

The Dark Heart

Stir in ketchup, apple cider vinegar, blackstrap molasses, smoked honey, and brown sugar. Thick, rich, sweet—but don’t trust it. There’s a burn beneath. Let it come to a slow simmer.

The Whispered Spells

Add Worcestershire, Dijon, smoked paprika, mustard seed, garlic powder, sea salt, black pepper, and chipotle. Stir slow, let the smoke rise, let the depth settle.

The Infernal Pact

Now comes the ghost pepper powder. Sprinkle it in, stir it deep. There’s no turning back.

The Ritual of Fire

Let it simmer, low and steady, 20-30 minutes, stirring now and then. The whiskey burns off, the flavors fuse, the fire strengthens.

The Reckoning

Whisk in the remaining 1/4 cup of rye. Taste. Fear. Adjust. Need more fire? More smoke? Add another pinch of ghost pepper, a touch more molasses, a whisper more vinegar. Balance the burn. Check the pH is between 3.4 and 4.0. Add more vinegar is if it too low. Add water or honey if it is too low.

Finish and Store:

Simmer another few minutes until at least 180 degrees and desired consistency is reached. You’re looking for a sauce that coats the back of a spoon.

Pour while sill hot (greater then180 f) into a hot sterilized jar.

This sauce doesn’t explode—it builds, creeping forward with every bite. Brush it thick over ribs, brisket, or slow-smoked wings. Let it sear into grilled pork chops or glaze a rye-soaked burger. However you use it, one thing is certain: this fire won’t fade quickly.

🔥 The coals are hot. The rye is strong. Can you handle the burn? 🔥