The rich flavors of this espresso BBQ sauce are perfect when paired with smoked brisket, tri-tip, or chuck roast. The espresso offers a bold foundation that stands up to beef. You can also use this sauce on pulled lamb roast. It’s lip-smacking good.

This recipe is inspired by Aaron Franklin’s Texas-style espresso BBQ sauce, with our added personal touch. If you’re a fan of this sauce, you’re sure to love this one. Use as a condiment for brisket sandwiches, or pour this delicious sauce into a bottle and serve at the table.

Why use espresso in BBQ sauce?

Brewed espresso adds a robust layer of flavor to BBQ sauces, especially when paired with smoked beef. Keep in mind that certain foods like poultry and seafood are not good pairings for this sauce. Its stand-out flavor is for beef, pork, lamb, and game meats like venison.

Ingredients:

• 2 cups ketchup
• 1/2 cup low-sodium beef broth (brisket drippings for intense flavor*)
• 1/4 cup apple cider vinegar
• 1/4 cup distilled or white vinegar
• 1/4 cup brewed espresso
• 1 1/2 tablespoons Worcestershire sauce
• 2 teaspoons chili powder
• 1 teaspoon black pepper
• 1/2-3/4 teaspoon salt (start small, and adjust as needed)
• 1/4 teaspoon garlic powder
• 1 tablespoon butter

If you’d like the sauce to have a touch of sweetness, add 1 tablespoon of brown sugar or honey. For a delicious umami kick, use 1-2 teaspoons low-sodium soy sauce.

How to make espresso BBQ sauce:

Simmer all of the ingredients, except butter, in a medium saucepan over medium-high heat until it starts to bubble around the edges.
Stir, reduce heat to low, and simmer for 15 minutes.
Remove from heat and stir in butter until melted through. This step helps to give the sauce a silky texture.
Let the BBQ sauce cool for 10 minutes before using.
If making ahead of time, let the sauce cool completely, and store it in an airtight container in the refrigerator for up to 2 weeks. Freeze for up to 3 months.

Ways to use espresso BBQ sauce

Use as a condiment for smoked brisket sandwiches. It can also be used as a dipping sauce for sliced beef.
Place the sauce into a squeeze bottle and serve at the table. That way, your guests can help themselves.
Use as a baste for beef or pork ribs during the last 30-40 minutes of cooking.

*Using brisket drippings:

This is best done when your smoked beef roast is wrapped in foil. This process will have a steaming effect that releases juices. Capture a little over 2/3 cup of drippings and place it into a gravy separator. Save about 1/2 cup of the defatted liquid, strain to remove any remaining clumps or seasonings, and then use it in the espresso BBQ sauce.

Now that you know how to make this amazing espresso BBQ sauce, it’s time to make it!

Try this sauce on the following recipes:

• Pellet Grill Smoked Brisket
• Tri-Tip Brisket Style
• Smoked Chuck Roast
• Rotisserie Leg of Lamb
• Smoked Beef Back Ribs

Print

Espresso BBQ Sauce

The rich flavors of this espresso BBQ sauce are perfect when paired with smoked brisket, tri-tip, or chuck roast. The espresso offers a bold foundation that stands up to beef. You can also use this sauce on smoked or rotisserie lamb roast. It’s lip-smacking good!

Course Sauces

Cuisine American BBQ

Keyword brisket sauce, espresso BBQ sauce, Franklin’s Espresso BBQ Sauce

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2.5 cups

Calories 298kcal

Ingredients

• 2 cups ketchup
• 1/2 cup low-sodium beef broth brisket drippings for intense flavor*
• 1/4 cup cider vinegar
• 1/4 cup distilled vinegar
• 1/4 cup brewed espresso
• 1 1/2 tablespoons Worcestershire sauce
• 2 teaspoons chili powder
• 1 teaspoon black pepper
• 1/2-3/4 teaspoon salt start small, and adjust as needed
• 1/4 teaspoon garlic powder
• 1 tablespoon butter

Instructions

• Simmer all of the ingredients, except butter, in a medium sauce over medium-high heat until it starts to bubble around the edges.
• Stir, reduce heat to low, and simmer for 15 minutes. Taste, and adjust seasonings to suit your tastes.
• Remove from heat and stir in butter until melted through. This step helps to give the sauce a silky texture.
• Let the BBQ sauce cool for 10 minutes before using.
• If making ahead of time, let the sauce cool completely, and store it in an airtight container in the refrigerator for up to 2 weeks. Freeze for up to 3 months.

Notes

Ways to use espresso BBQ sauce

Use as a condiment for smoked brisket sandwiches.
Place the sauce into a condiment bottle and serve at the table. That way, your guests can help themselves.
Use as a baste for beef or pork ribs during the last 30-40 minutes of cooking.

Using brisket drippings:

This is best done when your smoked beef roast is wrapped in foil. This process will have a steaming effect that releases juices. Capture a little over 2/3 cup of drippings and place it into a gravy separator. Save about 1/2 cup of the defatted liquid, strain to remove any remaining clumps or seasonings, and then use it in the espresso BBQ sauce.

Nutrition

Calories: 298kcal | Carbohydrates: 56g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 2508mg | Potassium: 783mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1672IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 2mg

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