Smoke on Wheels has been slinging award-winning barbecue out of Kansas City since 1994, built by pitmaster Andy Groneman off the back of a real competition career on the American BBQ circuit.
The range is short and built for the smoker: a rich, boozy Kansas City-style barbecue sauce for glazing on the grill, and a garlic-and-lemon marinade that doubles as an injection for driving flavour deep into pork and brisket before the cook even starts.
Start with the Bootleg Bourbon Infused BBQ Sauce, a certified Rub Hub best-seller and the one people keep restocking, then reach for the BBQ Marinade — developed specifically to win barbecue contests, not just dress up a Sunday chop.
Both are gluten free, made with no MSG and made in the USA, and that marinade turned injection is a proper comp-team trick — worked right through a shoulder or brisket overnight rather than left sitting on the surface — not just a backyard shortcut.
Glaze the ribs in the last stretch of the cook and let the bourbon sauce set into a proper sticky bark. Kansas City barbecue, competition-tested since 1994.