Black Heart BBQ Sauce

The malty stout flavor really comes through thanks to the barley, and it’s sweet from molasses without being sticky. Brushed it on chicken thighs last night and the caramelized crust was fantastic.

Smoked a rack of ribs with this on the weekend and the stout really comes through—that malty barley note is unmistakable, not just a sticky sweet sauce. It’s got a nice thickness that clings to the meat without drowning it. Definitely my new go-to for chicken too.

The molasses and barley combo gives it this deep, malty richness that I didn’t expect from a sauce this thick. Smothered it on ribs last weekend and the stout note lingered just enough without overpowering. Already planning to use it on chicken next.