Barbecue sauce

BBQ sauce; sweet-tangy-smoky sauce with sugar and spices.

Weigh for glazing meats or sandwiches; sugars burn, so apply late when grilling.

Quick convert

Ingredient

US cup = 236.588 mL
1 tbsp = 14.787 mL
1 tsp = 4.929 mL

Density source:USDA FoodData Central

Barbecue sauce — Cup → g

Cups	g
1/8 cup	35
1/4 cup	71
1/3 cup	95
1/2 cup	142
2/3 cup	189
3/4 cup	213
1 cup	284
1 1/2 cups	426
2 cups	568

Barbecue sauce — g → Cups

g	Cups
50	0.2
100	0.4
150	0.5
200	0.7
250	0.9
300	1.1
350	1.2
400	1.4
450	1.6
500	1.8
600	2.1
700	2.5
800	2.8
900	3.2
1000	3.5

Barbecue sauce — mL → g

mL	g
10	12
25	30
50	60
75	90
100	120
125	150
150	180
200	240
250	300
500	600
750	900
1000	1200

Barbecue sauce — Tbsp → g

Tbsp	g
1	18
2	35
3	53
4	71
5	89
6	106
7	124
8	142
9	160
10	177
11	195
12	213
13	231
14	248
15	266
20	355
25	444
30	532

Barbecue sauce — Tsp → g

Tsp	g
1	6
2	12
3	18
4	24
5	30
6	35
7	41
8	47
9	53
10	59
11	65
12	71
13	77
14	83
15	89
20	118
25	148
30	177

Barbecue sauce — oz → g

oz	g
1	28
2	57
3	85
4	113
5	142
8	227
10	283
12	340
15	425
20	567
25	709
30	850
40	1134
50	1417

Kitchen Conversion Chart

Cups, tbsp, tsp, mL and oz — all in one printable reference for oils, liquids, dairy and sauces.

See the Kitchen Chart

Condiments

Viscous condiments like ketchup, BBQ sauce, or dips tend to cling stubbornly to measuring cups. This leads to waste and messy cleanup. Weighing directly into your dish or pan is the professional, clean, and accurate method.

How do I measure sticky sauces without the mess?Place your bowl on the scale, press 'Tare' (Zero), and squeeze/pour the sauce directly until you hit the target gram weight. No measuring spoons to wash!

Storage & tools

Store in a cool, dry pantry (under 21 °C / 70 °F) away from direct sunlight.
Use airtight containers to keep humidity out — dry ingredients gain 1–2 % mass in humid air.
Rotate stock: first in, first out, even when the product looks unchanged.
Check best-by dates; potency can fade before the product looks old.

Refrigerate after opening; sugars can ferment if left warm.

Sources: CDC · FDA

Tbsp	g
1	18
2	35
3	53
4	71
5	89
6	106
7	124
8	142
9	160
10	177
11	195
12	213
13	231
14	248
15	266
20	355
25	444
30	532

Tsp	g
1	6
2	12
3	18
4	24
5	30
6	35
7	41
8	47
9	53
10	59
11	65
12	71
13	77
14	83
15	89
20	118
25	148
30	177

Tbsp	g
1	18
2	35
3	53
4	71
5	89
6	106
7	124
8	142
9	160
10	177
11	195
12	213
13	231
14	248
15	266
20	355
25	444
30	532

Tsp	g
1	6
2	12
3	18
4	24
5	30
6	35
7	41
8	47
9	53
10	59
11	65
12	71
13	77
14	83
15	89
20	118
25	148
30	177