← Sauces
Spicy Texas Red Sauce
Texashot, bold, ancho-based — served on the side, never on the pit
When to apply
serve at the table — apply to finished meat, not during cooking
Ingredients & recipe
| Ketchup | 200 ml | |
| Apple Cider Vinegar | 60 ml | |
| Hot Sauce | 3 tsp | |
| Ancho Chili Powder | 1 tbsp | |
| Worcestershire Sauce | 2 tbsp | |
| Garlic Powder | 1 tsp | |
| Onion Powder | 1 tsp | |
| Black Pepper | 1 tsp | |
| Brown Sugar | 20 g |
ml = milliliters / millilitri · tsp = teaspoon / cucchiaino · tbsp = tablespoon / cucchiaio · g = grams / grammi
Preparation
- Combine all ingredients in a saucepan over medium heat.
- Stir frequently until sugar dissolves.
- Simmer 15–20 minutes until slightly thickened.
- Cool before use. Keeps refrigerated up to 3 weeks.
Notes
Authentic Texas BBQ culture places sauce on the table, not on the pit — the meat speaks for itself. This sauce is assertive; serve as an option alongside the beef.
Best for
Brisket Full PackerBrisket FlatBeef Plate RibsSausages