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Pork BBQ Injections, Rubs & Sauces for Ribs, Shoulder & Chops — Butcher BBQ
Formulated by World Champion Pitmaster David Bouska
Pork shoulder wants to be pulled. Ribs want a bark that bites clean and a glaze that sets firm. Butcher BBQ's pork collection covers every cut — from the horn to the money muscle — with injections, rubs, and sauces developed by World Champion pitmaster David Bouska on the KCBS competition circuit. The Pork Injection Marinade and Open Pit Pork Injection carry moisture and flavor deep into a thick shoulder before the cook even starts. The Honey Rub Original builds a competition-quality bark that caramelizes without burning. And the Homestyle Sweet Barbecue Sauce finishes ribs the way they should be finished — sticky, layered, and set firm off the heat.
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$16.99 | $25.50
Pork BBQ Injections, Rubs & Sauces — Pork Essentials by Butcher BBQ
Pork shoulder wants to be pulled. Ribs want a bark that bites clean and a glaze that sets firm. Pork chops want seasoning that doesn't burn before the center reaches temperature. Butcher BBQ's Pork Essentials collection covers every cut — from the horn to the money muscle — with injections, rubs, and sauces developed by World Champion pitmaster David Bouska on the KCBS competition circuit. The Pork Injection Marinade and Open Pit Pork Injection carry moisture and flavor deep into a thick shoulder before the cook even starts. The Honey Rub Original and Sweet Chipotle BBQ Seasoning build a competition-quality bark that caramelizes without burning. And the Homestyle Sweet Barbecue Sauce finishes ribs the way they should be finished — sticky, layered, and set firm off the heat.
Ask the Pitmaster
What's the best way to inject a pork shoulder for competition BBQ?
Butcher BBQ's Pork Injection Marinade is David Bouska's go-to for competition pork shoulder. Mix at 1 tablespoon per cup of apple juice or water, then inject in a grid pattern every 1–2 inches across the shoulder, targeting the center of the muscle mass. Use 1–2 oz of injection liquid per pound of meat. Wrap the shoulder in plastic and refrigerate for at least 4 hours — overnight is better — before applying your rub and loading it on the smoker at 225–250°F.
How do I build a competition-quality bark on pork ribs without burning the sugar?
Butcher BBQ's Honey Rub Original uses real dried honey rather than granulated sugar, which caramelizes at a lower temperature and produces a darker, stickier bark without scorching at standard smoking temps of 225–250°F. David Bouska recommends applying the rub 30 minutes before the cook, cooking unwrapped for the first 3 hours to set the bark, then wrapping in butcher paper with a small amount of butter and apple juice for the final 1–2 hours to finish the cook without softening the crust.
Which Butcher BBQ injection works best for pork ribs versus pork shoulder?
For pork shoulder, Butcher BBQ's Pork Injection Marinade delivers the deepest moisture penetration because the shoulder's thick muscle mass needs a high-volume injection to reach the center. For ribs, David Bouska recommends the Open Pit Pork Injection — a lighter formula that works well in thinner cuts where over-injection can cause the meat to separate from the bone. Both are mixed at 1 tablespoon per cup of liquid and applied before the rub goes on.
How do I finish pork ribs with Butcher BBQ sauce without making them soggy?
Apply Butcher BBQ's Homestyle Sweet Barbecue Sauce during the last 15–20 minutes of the cook over indirect heat. Brush a thin layer on the bone side first, let it set for 5 minutes, then flip and apply to the meat side. Pull the ribs off the heat as soon as the sauce tightens and develops a slight sheen — this is the set point. David Bouska's rule: sauce is a finish, not a cook. Never apply it early or the sugar will burn and the ribs will taste bitter instead of sweet.