Sugar is the problem. Add sauce at the end.

You can’t fix burnt sauce — you have to avoid it.

The main culprit is sugar. Most homemade barbecue sauces have a lot of it (brown sugar, molasses, honey). Sugar caramelizes around 320°F and burns around 350°F. A hot grill easily passes that. So either you lower the heat (not great for grilling), or you change your approach.

Best move: don’t sauce until the last 5-10 minutes of cooking. Brush on thin layers, flip often, and watch for flare-ups. If you want a thick, sticky glaze, finish the meat in a low oven or off the heat with the lid closed—like a mini smoke session.

Alternatively, make a sauce that’s lighter on sugar. A vinegar-based sauce (like Carolina style) or one that uses tomato paste and less sweetener won’t burn as fast. You still get flavor without the char.

The grill is for searing — the sauce is for glazing. Don’t let them fight.