Strong Cannabis-Infused Texas-Style BBQ Sauce

I was raised on baby back ribs and smoked brisket drenched in warm, homemade, Texas-style barbecue sauce. IMHO, it’s not a BBQ without it. It’s wet, sweet, with a hint of heat, and guaranteed to steal the spotlight at your next cookout. Add a side of grilled corn with medicated butter, and you’ve got a menu that’ll knock everyone’s socks off.

Chef’s Note: Always remember to label your medicated items clearly and keep them away from children at all times. These dishes are designed to be low-dose, but as with all edibles, start with a single serving and wait 30-60 minutes for full effects before you have a second.

Cannabis-Infused Texas-Style BBQ Sauce

Makes approximately 4 cups


  1. 1 small onion, minced
  2. 4 cloves garlic, minced
  3. 2 stalks celery, chopped
  4. 1/4 cup water
  5. 1 cup ketchup
  6. 1 cup tomato sauce
  7. 1/4 cup molasses
  1. 3 Tbsp brown sugar
  2. 1/4 cup Weed cannabutter
  3. 1/4 cup apple cider vinegar
  4. 1 tsp chili powder
  5. 1 tsp smoked paprika
  6. 1/2 tsp crushed black pepper
  7. 1/2 Tbsp kosher salt


  1. In a saucepan, heat the water, brown sugar, molasses, ketchup, and tomato sauce to a simmer. Add the onion, garlic, and celery. Simmer on low heat for 8 minutes.
  2. Transfer to a blender, then add all other remaining ingredients and spices. Puree until smooth. Add additional chili powder, salt, and pepper if needed.
  3. Use BBQ sauce to brush onto baby back ribs or warm slightly to drizzle onto the smoked brisket and grilled meats. Store sauce in the refrigerator for up to a week or in the freezer for later use.

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