The Packanack Barbecue Club's Competition Barbecue Sauce

This sauce is great on ribs or in pulled pork, tasty on chicken or burgers, even delicious as a dip for french fries. The recipe is tailored for competition rules, which require onions and garlic diced no larger than ⅛. If you like a chunkier sauce, cut them however you like. If you like a smooth sauce, strain the solids out before using. When using pork fat, the sauce has a short shelf life, about 2 weeks in the refrigerator. For a longer-lasting sauce, use the oil of your choice and keep it in the fridge.

Courtesy of The Packanack Barbecue Club.

By / Photography By Eric Zepeda | May 15, 2017


Combine the dry spices and wet ingredients in separate bowls. Render the fat (or heat oil) and sauté the onion and garlic for about 2 minutes. Add the dry spices and cook another 2 minutes. Add the wet ingredients, mix well and simmer over medium heat for at least 30 minutes. Taste the sauce and adjust seasoning as needed. For best flavor, refrigerate overnight before using.

About this recipe

The Packanack Barbecue Club is based in New Jersey and competes every year at Hudson Valley Ribfest, scheduled for August 18–20 at the Ulster County Fairgrounds in New Paltz.


Dry Ingredients
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 2 tablespoon chili powder
  • ¼–½ teaspoon cayenne pepper, depending on desired heat
Wet Ingredients
  • 2 cups ketchup
  • ½ cup cider vinegar
  • ½ cup yellow mustard
  • 1 teaspoon liquid smoke (optional)
  • ⅓ cup Worcestershire sauce
  • ¼ cup steak sauce
  • ¼ cup dark molasses
  • ½ cup honey
  • 1 tablespoon hot sauce of your choice
  • 1 cup dark brown sugar
  • 2 tablespoons rendered pork fat (or oil of your choice)
  • 4 cloves garlic, diced fine
  • 1 medium onion, diced fine
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