Pulled Pork BBQ

This is the O.G.! 

You won’t find any tomato or ketchup around here! This is the BBQ Angela grew up eating and the inspiration for ROWDYDOW.

We first smoke whole Boston Pork Butts with a ¼ inch trim of fat for flavor that we hand-seasoned with our secret ROWDYDOW Rub. After the 12-hour smoke, we pull apart the Butt and add our signature Virginia-style vinegar-based BBQ sauce KISSED with a sweet southern sassy twist of goodness! And to boot, this pulled pork BBQ is over the top versatile!

Real Ingredients


Our Smokers

We use only traditional smokers, just like you do at home. Our smokers flavor the premium meats with smoldering smoke made from… Southern Prides and Ol Hickory Pits Then we pack it all up in nice convenient packaging so all you need to do is heat and eat!

The Meat

Handcrafted and Small batch smoked. We start with premium cuts of meats only Boston Pork Butts hand trimmed with a ¼ inch of fat marbling for flavor and Whole Choice Beef Brisket with the point and flat intact with 1/8” hand trim of fat.

The Rub

It was 1985 when ROWDYDOW’s official origin started! As in, the real secret is in the rub! According to legend, as my Dad told me his story, back in 1985 he discovered one last ingredient that made him say, ‘ok this is it, this is the ingredient I’ve been searching for’ and the rest is history!

The Sauce

What makes ROWDYDOW Virginia’s BBQ? Our vinegar-based BBQ sauce is made with a kiss of sweet, tangy sass! No tomato or ketchup found ‘round here. We’ve discovered the perfect ratio between meat and sauce to make this BBQ just right for mouthwatering, crave-worthy flavor in every bite!