Why DDR BBQ Supply?
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35+ Years of Smoking Experience
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Trusted by 10,000+ BBQ Enthusiasts
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Handpicked for Quality & Performance
Heath Riles Pork Injection & Brine is the secret behind competition-quality pork that stays tender, juicy, and full of rich flavor from the inside out. Crafted with brown sugar, salt, pepper, garlic, and savory pork flavors, this award-winning mix enhances moisture retention and builds deep sweetness and savory notes throughout your cook.
Developed by Heath Riles during years of competing on the MBN BBQ circuit, this injection has helped bring home countless trophies. Whether you inject directly into shoulders, butts, and loins—or use it as a brine—this mix delivers consistent results in both the backyard and at sanctioned competitions.
Why You'll Love Heath Riles Pork Injection & Brine- Championship-Proven Formula: Designed by an award-winning pitmaster on the MBN circuit.
- Balanced Flavor Profile: Brown sugar sweetness + savory pork + garlic + pepper.
- Maximum Moisture Retention: Keeps pork juicy during long cooks using phosphates and hydrolyzed proteins.
- Easy Mixing & Versatile Use: Inject or brine with water or apple juice.
- Ideal for All Pork Cuts: Pork shoulders, butts, loins, ribs, and more.
- Pork shoulders (whole or bone-in)
- Pork butts
- Pork loins
- Pork ribs (for extra juiciness)
- Competition pork boxes
- Mix the powder with water or apple juice according to package directions.
- Stir or shake well until fully dissolved.
- Inject evenly across the pork cut OR brine the meat for full immersion.
- Allow time for absorption—at least 30 minutes for injecting and 2–4 hours for brining.
- Follow with your favorite BBQ rub before cooking.
- Use apple juice instead of water for enhanced sweetness in pulled pork.
- For competition-style pork, inject the evening before cooking.
- Inject shoulders and butts along the grain for even distribution.
- Pair with a sweet or savory rub to amplify bark development.
Is this injection good for competition BBQ?
Yes—this formula was developed during Heath Riles’ years on the MBN circuit and has helped earn numerous wins. It’s designed for consistent, trophy-level pork.
Should I inject or brine?
Both work well. Injection provides quicker, deeper penetration, while brining delivers even moisture throughout the meat.
Can I use this on ribs?
Yes. A light injection can help ribs stay juicy, especially during long cooks or when competing.
What liquid should I mix with?
Water works fine, but apple juice complements the brown sugar and adds natural sweetness.
Does this change the flavor of my BBQ rub?
No. It enhances internal moisture and flavor while still allowing your rub to shine on the exterior.
Ingredients
Brown sugar, sugar, hydrolyzed corn gluten with safflower oil, sodium phosphate, maltodextrin, pork type flavor (baker's yeast extract, torula yeast), granulated honey, hydrolyzed soy protein, salt, xanthan gum, disodium inosinate and guanylate, powdered sugar (cane sugar, cornstarch), refined soybean oil, smoke powder, yeast, natural smoky bacon flavor (pork stock, natural flavor {contains canola oil}, smoke and grill, garlic), citric acid, rendered bacon fat and less than 2% tricalcium phosphate added to prevent caking.
Why DDR BBQ Supply?
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35+ Years of Smoking Experience
-
Trusted by 10,000+ BBQ Enthusiasts
-
Handpicked for Quality & Performance
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Texas-Born. BBQ Bred.
With over 35 years of smoking experience, we started DDR BBQ Supply with a simple goal: to help others cook better barbecue. We've spent decades learning what works and what doesn't, and we apply that knowledge to every product we carry. From high-performance grills and smokers to carefully selected rubs, sauces, and tools, everything we offer is something we believe in and use ourselves. We don’t believe in cutting corners or selling gear we wouldn’t rely on during our own backyard cooks and when we compete in BBQ competitions.