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In a medium saucepan over medium heat, combine all the ingredients except the liquid smoke and bring to a gentle boil. Stir until the sugar dissolves.
Reduce the heat to low and simmer, stirring occasionally, until slightly thickened, 20 to 25 minutes.
Whisk in the liquid smoke until it’s incorporated and, if a mellower smoke presence is desired, simmer for a few minutes.
Let the sauce cool, transfer it to a jar, and refrigerate for up to a month. The sauce will thicken more as it cools.
To use the sauce, let it come to room temperature and “mop” it generously over anything you’re grilling during the final minutes over heat.