Well, one of my sauces. This is a Southern sauce, for when I don't use a Kansas City or a Carolina Mustard sauce. I originally started making this from a cookbook written by a man who is now quite infamous, thus I was embarrassed about using his recipe. I made it verbatim for years until I starting getting serious about real barbecue and not just grilling. I changed a few ingredients and found more flavor was available, not to mention changing it enough to not have to use his cookbook anymore. Anyway, here is my BBQ Sauce recipe that I use now.
3 cups Beef Stock (or bullion) 1/2 cup Sugar 1/4 cup dark brown Sugar 1/4 cup Apple Cider Vinegar 1/2 cup Mustard (I use regular yellow) 1/8 cup Liquid Smoke 1 tsp Salt 1/2 Worcestershire Sauce 1 cup Tomato Paste 1/2 tsp Red Pepper Flakes 1 TBSP Chili Powder ( I use a mild California instead of New Mexico)
Get the beef stock warming, add sugars and salt and bring to a boil. Dissolve then reduce heat to simmer. Add remaining ingredients and let simmer for up to two hours. Let cool completely before storing in air tight container in refrigerator.