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Ritter's BBQ
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For a Beefier,Texas Style, Better Textured Brisket give this a try! It has been getting Rave Reviews and has been proven at Competitions around the US.

Mix 1/4 c. powder with 1 C Beef Broth (the lighter the better). Heat and stir till dissolved,do not boil ! Let Cool then inject in a grid pattern of around 1-1 1/2 inches from Fatside, leave fatside up till you put on. Inject the night before or around 6-8 hrs before you put it on to cook.
Our Chicken Injection Marinade was blended with the Cook in mind.  We added what Flavors we thought should be in a chicken and the product that will help keep your chicken moist, so it doesn’t dry out while waiting to be Judged or at the Serving table.  We also made it less saltier so that the Cook could customize it to their liking, some cooks are adding it to their Brine to give it a Boost!  Of course we would like to recommend Our Sweet Peach, Peachy Peach, Pecan, Just
And our most popular for Chicken, Cluckin Buckin Rub.  This may be used as either an Injection or Marinade.  It has helped many Cooks receive 1St PLACE Calls!
For Pork flavored to the bone  or all the way through and moist Pork that stays moist !  You will see a difference the first time you use it.  Great for Butts, Shoulders and Loins  or the whole Pig!  This was created for Competition, but is great for the Backyard Enthusiast who wants to impress your Friends.  Great  full flavored Pork with just the right amount of other seasonings for injecting.  1/4 c. to 1 c. water will do a Pork Butt.
Very similar to our Original Brisket Injection. Not as rich beef flavor. Let's the natural flavor of the brisket shine through. Still keeps your brisket moist and flavorful with a beautiful texture.

Mix 1/4 c. powder with 1 C Beef Broth (the lighter the better). Heat and stir till dissolved,do not boil ! Let Cool then inject in a grid pattern of around 1-1 1/2 inches from Fatside, leave fatside up till you put on. Inject the night before or around 6-8 hrs before you put it on to cook.