Step 1

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.

Step 2

Reduce the heat to low and simmer, stirring occasionally, until slightly thickened, 20 to 25 minutes.

Step 3

Whisk in the liquid smoke until it’s incorporated and, if a mellower smoke presence is desired, simmer for a few minutes.

Step 4

Let the sauce cool, transfer it to a jar, and refrigerate for up to a month. The sauce will thicken more as it cools.

Step 5

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.