About Us
Good Smoke · Dirty Minds · Happy Butts
Butt Stuff BBQ is what happens when backyard barbecue gets taken seriously and absolutely nothing else does.
How It Started
Butt Stuff BBQ started the day somebody chose our cookout over a wedding. He still showed up to the smoker in a tux, ate like it was his last meal, and ended the night with a plate in his hand saying, "I regret nothing."
That was the moment the joke stopped being just a joke. The names stayed filthy, but the food had already crossed into serious territory: bark worth fighting over, ribs that disappeared before they could cool, and sauces people kept quietly stealing into coolers on the way out.
We built the brand around that exact tension. The labels make people snort. The flavor makes them come back with a second plate and a suspiciously large "sample" request for later.
Every rub, glaze, sauce, and injection starts with what actually matters: what makes meat taste louder, juicier, dirtier, and better after hours over real fire.
Meet the Pitmaster
I don't own a restaurant. I own a smoker, a freezer that's mostly pork, and a stubborn refusal to pull a brisket before it's ready. Barbecue is the thing I think about when I should be thinking about other things.
Not long ago I cooked for 70 people in my backyard. The plan was simple: feed everyone once, sit down, have a beer. Then word spread. Friends were messaging my wife ahead of time to ask if they could bring their friends, and then they brought them. People I'd never met kept wandering up because someone swore a new BBQ spot had opened in the neighborhood. The line did not behave like a backyard.
Between the logo on my shirt and the first bite off the plate, people put two and two together and got the wrong answer. They didn't ask if there was a restaurant — they assumed there was one and started Googling to find it. There is no restaurant to find. There's a backyard, a smoker, and me.
Kids who got introduced with "fair warning, she doesn't eat anything" came back for a thirteenth serving. I counted. The way they lit up asking for more was the best review I got all day — and the reviews that day were unanimous and frankly a little rude to every restaurant in town.
So I bottled it. Same rubs, same sauces, same low-and-slow that started the rumor. Now you can run the same play in your own backyard and let your guests assume you own a restaurant too. Name tag optional.
Field Guide
Hover the hog. Tap on mobile. Pay attention — there will be a quiz at the cookout.
★ Certified Cut ★
Yes, the company is named after a shoulder. The pig finds it funny too.
What We Believe
The names get the attention. The standards keep the bottles on the table.
01
If it does not survive a long cook, a drunk friend review, and a second-day leftovers test, it does not make the lineup.
02
No anti-caking nonsense, no flavorless bulk, no ingredients that read like a chemistry midterm.
03
These are built for smokers, grills, hot spots, flare-ups, wrap stages, and impatient pitmasters who still expect results.
04
The brand should make somebody laugh, somebody blush, and everybody at the table ask what the hell is on the ribs.
Backyard Timeline
Phase 1
A dumb name gets said out loud at the smoker. Nobody forgets it. Unfortunately, it is also very funny.
Phase 2
Friends start asking which blend went on the pork and whether there is more of the cherry one hidden somewhere.
Phase 3
Injections and sauces join the party, because apparently just rubbing the outside was not enough.
Phase 4
Packaging, names, art, and product lineup stop looking like a one-night barbecue gag and start looking launch-ready.
What That Means
The founding data point.
Rubs, injections, dusts, and slick stuff.
Low and slow until the argument ends.
Unlimited. Regret optional.
Next Move
If you want first crack at the launch lineup, head back to the home page and get on the list before the smoker starts talking.
Join the List