Bacon and bourbon—two flavorings with deep roots in American barbecue. They come together in this smoky tangy barbecue sauce created by Project Smoke smoke wrangler and frequent Barbecue Board contributor, Rob Baas. Rob is the guy who assembles and fires up all the grills and smokers on our TV show, and his Kentucky roots come through in this fiery sweet-tart red sauce fired with sufficient red pepper flakes to let you know it means business.
— Steven Raichlen
Excerpted from Barbecue Sauces, Rubs, and Marinades—Bastes, Butters & Glazes, Too by Steven Raichlen (Workman Publishing). Copyright © 2017. Photographs by Matthew Benson.