Sweet Apple Meets Smoky Chipotle

A mild, Oklahoma-made BBQ sauce that pairs sweet apple with a gentle chipotle warmth — perfect for glazing pulled pork, ribs and chicken.

Sweet apple, gentle chipotle heat — great on pulled pork, ribs and chicken.

Sweet, thick and full of hickory smoke

Sweet, molasses-rich body with a deep, natural hickory-smoke finish — thick enough to cling and caramelise into a glossy glaze on ribs, brisket and pulled pork.

Sweet, molasses-rich body with deep hickory smoke — thick enough to glaze ribs and brisket.

A little of everything in one shake

Sweet up front, smoky through the middle, with a gentle warmth creeping in on the finish — rub it into pork shoulder and smoke low and slow for sweet, barky pulled pork.

Sweet, smoky, with a gentle warmth on the finish — rub into pork shoulder for barky pulled pork.

Sweet, smoky, sticky bark

Coconut sugar and paprika build a caramelised, sticky crust with a gentle chilli tingle — the shaker built for ribs, wings and pork belly.

Coconut sugar and paprika build a sticky, caramelised crust on ribs, wings and pork belly.

Sweet smoke, straight to the bone

Pork Injection is how the crew keep a shoulder juicy and sweet all the way through, built for pulled pork and ribs on the low and slow.

Sweet, smoky injection that keeps pork shoulder juicy.

Char Siu Meets Barbecue

Char siu pork ribs lacquered in sweet five-spice with a slow chilli finish, sticky, caramelised and scattered with sesame.

Sweet five-spice and a slow chilli finish for sticky char siu ribs and wings.

Sweet Cherry, Caramelised Bark

An 8-time Grand Champion's cult-favourite rub — sweet cherry, brown sugar, garlic and smoke that caramelise into a glossy bark on pork, poultry and prawns.

Sweet cherry, brown sugar and smoke that caramelise into a glossy bark.

Sweet, Smoky Kansas City Style

A sweet, smoky Kansas City-style sauce rounded out with apple and cherry juice concentrates — the crowd-pleaser for ribs, pulled pork and chicken.

Sweet, smoky KC-style sauce with apple and cherry — great on ribs, pulled pork and chicken.

Built for Wild Game

Venison and lamb backstrap rubbed in hickory and honey, savoury-sweet with zero heat to let the game flavour lead.

Venison and lamb rubbed in hickory and honey, zero heat to let the game flavour lead.

Family-size sweet & smoky.

Big-bottle sweet-and-smoky flavour for every backyard cook – thick, rich, no heat.

Big-bottle sweet-and-smoky flavour for every backyard cook – thick, rich, no heat.

Sweet, Then a Kick

Fried wings tossed through melted hot honey butter, sweet up front with a spicy kick that builds with every bite.

Fried wings tossed in melted hot honey butter, sweet up front with a building kick.

Championship swagger, backyard easy

Sweet brown sugar, savoury garlic and a gentle whisper of paprika heat build a proper bark on ribs, pulled pork and brisket — competition flavour without the competition fuss.

Brown sugar and garlic for a proper bark on ribs and pulled pork — comp flavour, no fuss.

Sticky, boozy, caramelised

Engineered with a cola fizz that leaves other sauces flat — sweet bourbon warmth and smoke lacquer ribs and wings into a deep, sticky glaze.

Cola fizz, bourbon warmth and smoke. A deep, sticky glaze.

Sweet, Smoky, Competition-Proven

Paprika and brown sugar bark that built the Four Monkeys name on the comp circuit.

Paprika and brown sugar bark that built the Four Monkeys name on the comp circuit.

Sweet, Smoky, 10/10 Hot

Brown sugar and hickory smoke balance a serious Moruga Scorpion and Bhut Jolokia burn — rated 10/10, built for the wing fiends who never look back.

Sweet, smoky and 10/10 hot — built for the true wing fiends.

Citrus, Ginger, No Black Pepper

Orange and lemon lead, garlic and smoked paprika build the middle, and a gentle chilli warmth finishes it — one shaker for beef, chicken, veg and seafood.

Citrus, garlic and a gentle chilli warmth — one all-purpose shaker, no black pepper.

Bourbon-oak warmth, zero heat.

No chilli here – just bourbon-oak warmth and a whisper of smoke.

No chilli here – just bourbon-oak warmth and a whisper of smoke.

Ripe raspberry sweetness meets smoky chipotle heat.

A sticky-sweet raspberry glaze with a slow-building chipotle kick — mild-medium heat that never overpowers. Brush it onto ribs, wings or pulled pork in the last few minutes for a glossy, caramelised finish, or spoon it on the side as a dip. Grab the jar and taste why it's a Blues Hog favourite.

Sweet raspberry, slow-building chipotle heat — brush on ribs or wings for a sticky gloss.

Family-size sweet heat.

Ripe raspberry sweetness with a smoky chipotle pop – mild-medium heat, big bottle.

Ripe raspberry sweetness with a smoky chipotle pop – mild-medium heat, big bottle.

Smoky Bourbon Dry Glaze

Sliced smoked brisket finished with a smoky bourbon dry glaze, deepening the bark on every slice.

Sliced brisket finished with a smoky bourbon dry glaze.

Earthy Ancho Warmth

A finishing glaze for brisket and ribs, built on earthy ancho chilli and molasses for a deep, smoky-sweet lacquer.

A finishing glaze for brisket and ribs, deep and smoky-sweet with earthy ancho chilli.