Holy Smoke BBQ Sauce is an award-winning competition barbecue sauce built for pitmasters who want a balanced sauce that complements smoke, seasoning, and the natural flavor of the meat instead of covering them up. Its versatile profile works especially well on chicken, beef, pork, and ribs, making it an excellent choice for competition turn-ins, backyard barbecue, grilling, glazing, dipping, and finishing.

This isn't simply a table sauce—Holy Smoke BBQ Sauce has a proven competition pedigree. It placed #4 in the Chicken category in the 2019 Barbecue News Sauces of Honor, and Holy Smoke BBQ Sauce has earned additional recognition in national sauce competitions. Whether you're setting a glaze on ribs, finishing chicken, saucing pulled pork, or adding another layer of flavor to brisket, Holy Smoke BBQ Sauce delivers the consistency and presentation serious barbecue cooks are looking for.

Key Features

• Award-Winning BBQ Sauce: Nationally recognized in barbecue sauce competitions, including a #4 Chicken finish in the 2019 Barbecue News Sauces of Honor.
• Competition-Ready Flavor: Balanced to complement rubs, smoke, and meat instead of overpowering your existing flavor profile.
• Excellent On Multiple Proteins: A versatile choice for chicken, pork, ribs, brisket, beef, burgers, and other grilled or smoked meats.
• Beautiful Finishing Sauce: Creates an attractive, flavorful coating that's ideal for competition presentation and backyard barbecue.
• Glaze, Dip Or Finish: Use it during the final stage of cooking, alongside finished meats, or as a dipping sauce.
• Competition Proven: Holy Smoke BBQ Sauce has earned recognition in beef, chicken, and pork sauce competitions.
• Multiple Size Options: Available from The BBQ Super Store in both 18 oz bottles and gallon sizes for backyard cooks, competition teams, restaurants, and caterers.

Pro Tips

• Apply Late In The Cook: Brush onto meat near the end of cooking so the sauce can set without scorching.
• Build Thin Layers: Two light coats generally produce a cleaner, more even glaze than one heavy application.
• Excellent On Competition Chicken: Apply a thin, even coat after the skin has developed its desired color and texture.
• Finish Ribs Gently: Brush rather than mop aggressively to preserve the bark you've developed during the cook.
• Sauce Pulled Pork Lightly: Use enough to add moisture and flavor while allowing the smoked pork to remain the focus.
• Warm Before Glazing: Gently warming the sauce can make it easier to apply in a smooth, uniform layer.
• Use The Gallon For Volume Cooking: The gallon size is a practical option for competition teams, catering, restaurants, and large events.