Set a medium saucepan over low heat and add 1 teaspoon of the butter from the measured 3 tablespoons. Let it melt slowly, then stir in the garlic powder and onion powder. Keep stirring for about 30 seconds so the spices release their flavor without burning.

Pour in the ketchup, Fireball Cinnamon Whisky, apple cider vinegar, and Worcestershire sauce. Add the brown sugar, smoked paprika, cayenne pepper flakes, ground black pepper, and salt. Whisk everything together until the sugar starts to dissolve and the sauce looks smooth.

Turn the heat up to medium and bring the sauce to a gentle simmer, stirring often. Once you see small bubbles forming, lower the heat and let it cook for 10 to 15 minutes. Give it a stir every so often to keep the sauce from sticking to the bottom of the pan as it thickens.

Add the remaining butter, making sure to account for the teaspoon used earlier. Stir until the butter melts into the sauce and everything comes together. Give it a careful taste and adjust the salt or cayenne pepper if needed. Keep the heat low and avoid boiling the sauce too hard.

Take the saucepan off the heat and let the sauce cool. Pour it into a clean, airtight container and refrigerate it promptly. Serve it with grilled chicken, ribs, burgers, or your favorite barbecue dishes. Keep the sauce refrigerated instead of leaving it out at room temperature for too long.