If you lived in Houston during Luther’s BBQ’s heyday, you know what made this place special. While many Texas BBQ joints are known for their meat-forward approach with minimal sauce, Luther’s struck the perfect balance with its distinctive sauce that complemented rather than overwhelmed its smoked meats. Their signature sauce had that unmistakable smoky depth without the cloying sweetness that plagues many commercial options.
Table of Contents
What Makes This Sauce Special
Unlike many BBQ sauces that lean heavily on sweetness or vinegar, this Luther’s-inspired sauce highlights smokiness as its defining characteristic. The combination of liquid smoke with savory spices creates that authentic Texas BBQ flavor that pairs perfectly with everything from brisket to ribs.
This sauce strikes the ideal balance—thin enough to penetrate the meat but thick enough to cling to each bite. The depth of flavor comes from the careful blend of spices that develop as the sauce simmers.
Ingredients and Their Purpose
- Liquid Smoke – Creates the authentic smokiness that defines Luther’s sauce
- Tomato Sauce – Forms the rich base of the sauce, providing body and slight acidity
- Minced Onion – Adds texture and aromatic depth that develops during cooking
- Brown Sugar – Provides sweetness that balances the acidity without becoming overwhelming
- Black Pepper – Contributes warm spiciness and subtle heat that’s essential to Texas BBQ
- Mustard Powder – Adds tanginess and complexity without the texture of prepared mustard
- Salt – Enhances all other flavors and balances the sweetness
- Molasses – Introduces deep, complex sweetness and contributes to the sauce’s color
- Corn Syrup – Adds smooth sweetness and helps create the perfect consistency
- Cayenne Pepper – Provides subtle heat that builds gradually without dominating
- Garlic Powder – Delivers savory notes that round out the flavor profile
Making Luther’s BBQ Sauce – Step by Step
- Combine all ingredients in a medium-sized pot, whisking well to ensure the spices are evenly distributed.
- Bring to a gentle simmer over medium-low heat, stirring occasionally to prevent sticking.
- Reduce heat to low once simmering begins.
- Simmer uncovered for 1 hour, stirring every 15 minutes to prevent scorching and to allow flavors to meld together.
- Remove from heat and allow to cool slightly before using.
- Transfer to storage containers if not using immediately.
Serving Suggestions
This versatile sauce works beautifully with:
- Meatloaf: Brush on top during the last 15 minutes of baking
- Brisket: Brush it on during the last hour of smoking or serve on the side
- Ribs: Apply as a glaze during the final stage of cooking
- Chicken: Use as a basting sauce during grilling or as a dip
- Pulled Pork: Mix through for added flavor or offer on the side
- Burgers: As a topping that elevates a basic hamburger to BBQ status
Luther’s Smoky BBQ Sauce
Ingredients
- 18 ounces tomato sauce
- 1/4 cup minced onion
- 1/2 cup brown sugar
- 1 teaspoon black pepper
- 1/2 teaspoon mustard powder
- 1 teaspoon salt
- 1 tablespoon molasses
- 1 tablespoon corn syrup
- 1/4 teaspoon Cayenne pepper
- 1 teaspoon garlic powder
- 2-3 teaspoons liquid smoke
Instructions
- Mix all ingredients in a medium sized pot, and simmer for 1 hour.
Notes
Pro Tips for Perfect Results
- Don’t rush the simmer: That full hour allows the raw flavors of the onion and spices to transform and meld together.
- Adjust the liquid smoke to your preference—start with 2 teaspoons if you’re unsure, as you can always add more but can’t remove it.
- For a smoother texture, blend the finished sauce with an immersion blender if you prefer no onion pieces.
- Let the sauce cool completely before refrigerating for the best flavor preservation.
I’d rally like to know the recipe for their seasoned salt that they put on their frys. Anyone have that? I’ve tried several brands of seasoned salts and nothing comes close to what Luther’s used.
Does anyone have the cobbler recipe?? Greatly appreciated!!
I am sorry I do not have the cobbler recipe. I barely have a memory of it, was this a soft cobbler or was it like pie crust?
Does anyone have the Luther’s dry rub recipe?
Does anyone have the Luther’s rib rub recipe? Please share. I also loved the onion ring loaf and there bbq beans were the best. Anyone know how to duplicate all this?
Try equal parts of Cattlemans BBQ and Coca Cola syrup. Add dry rub mix an liquid smoke
My first exposure to Houston, Texas BBQ was Luthers back in 1975. I cried when Papas bought hem out. Like everything else around here: the ones that can’t buy-out those that can. The only place that comes close is Demiris BBQ, their sauce has the same kick as Luthers did.
I have to agree Demiris BBQ is good. I know when I can order for the office, I will pick up from there.
What is considered a small can of tomato sauce…..4oz, 6oz, 8oz., 16oz. etc.?
Thanks!
Not even close. My dad was VP of Luther’s and he’s the one who created all of the Luther’s recipes. The recipes were passed down to me.
Would you be willing to share? I miss Luther’s! Gone for almost 10 years now. 🙁
That post was from a long time ago. I don’t think that person has responded in a long time :(.
Oh my gosh, I’m looking for the recipe to make the beef rice they served! It was awesome and I’ve never had anything like it since – This was in the late late 70s m, early 80s! Anyone know the recipe and can share??
This recipe is way off. So disappointed. Too thick, too much tomato flavor, and no kick. I haven’t had Luther’s since I moved away many years ago, but this is nothing like my memory of their wonderful sauce. Thanks to Mark for pointing out the real recipe. Look forward to trying that method.
As a former Luther’s employee, you are missing a few ingredients…..
DO YOU HAVE THE RECIPE FOR THE ONION LOAF?
Do you have the recipe for the blueberry muffins?! It’s a shame that Luther’s got bought out and even more of a shame that we’ll never have those muffins again…
I don’t 🙁 I love blueberry muffins.
no comments at present. sorry
Jeff,
I was a huge fan of Luther’s in their day. Can you please provide more information on this recipe and perhaps the rub recipe as well?
Lospruetts@gmail.com
Thanks
Jeff
This isn’t even close. I was a GM at both Denver locations in the mid-80’s. and people will be shocked at what the recipe is. Basically you chop onions and boil the heck out of them, let the water boil down, this is like concentrated onion water, then you add Open Pit, Yes-Open Pit original bbq sauce to that with brown sugar and Coke Syrup, as in the Coke Syrup restaurants get that they use in their drink systems. If you can’t find Coke Syrup you can add a couple cans of Coke to the water you boil the onions in, the trick is to reduce this to a semi-concentrate. You boil that down and you will be surprized. If after adding everything else the sauce is too thick you just add water and reduce it to where you want the thickness to be. that’s it folks, I’ve been using the recipe for years and winning rib contests all along.
how much coke syrup? how much brown sugar?
Rosary get off the thread. You aint hookin that shit up son
I also worked at luthers in the late 80s it was awsome times really miss that great bbq
Aurora colorado i may know mark
I miss that onion loaf.
Also there in late 80’s. Came on with the original crew at the Aurora location. Gary M, Curtis, Dewayne, Chase. John Harmon one of the owners son. Good times.
I miss Luther’s so much! I don’t like Papa’s BBQ sauce Luther’s was so much better! I also miss their onion rings. Do you have the recipe for their onion rings? I would so love to be able to make them at home!
So one time I went into Luther’s and someone ordered that onion ring loaf, and went over to the baked potato bar, and scooped up a bunch of butter on it, and ate it. My arteries hardened for that person.