Espresso BBQ Sauce

Makes approx. 800ml
Prep Time
5 mins
Cook Time
5 mins
This recipe is for a bold and flavourful BBQ sauce with a unique twist: Rub & Grub Deja Moo seasoning, a blend of espresso coffee, ancho chilli, herbs and spices.
Author: Kyle Leffers
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  • 1 1/2 cups tomato sauce or ketchup
  • 1/2 cup brown sugar
  • 1/2 cup apple cider vinegar
  • 1/2 cup white vinegar
  • 1/2 cup dark soy sauce
  • 3 tbsp Deja Moo seasoning

  • ½ tbsp beef tallow (optional, but highly recommended)


  1. In a medium saucepan combine the tomato sauce (or ketchup), brown sugar, apple cider vinegar, white vinegar and dark soy sauce.
  2. Bring the mixture to a simmer over medium heat, stirring occasionally to prevent sticking and burning.
  3. Once the sauce is simmering add the Rub & Grub Deja Moo seasoning and beef tallow (if using) and stir until everything is well combined.
  4. Remove the saucepan from the heat and let the sauce cool for a few minutes.
  5. Once the sauce has cooled down transfer it to a jar, bottle, or squeeze bottle for storage. Store the BBQ sauce in the refrigerator for up to 2 weeks.

Recipe Note

Rub & Grub Deja Moo seasoning is a unique blend of coffee, ancho chilli, herbs and other spices that gives this BBQ sauce a delicious and complex flavour.

Beef tallow is a traditional ingredient in American low & slow style BBQ sauce that adds richness and depth of flavour. If you prefer a lighter sauce you can skip this ingredient or substitute with vegetable oil.