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A lifetime of flavor and inspiration captured in every bottle. All timeless recipes are rooted in tradition, as well as being the successful culmination of years of trial and error. Bone Doctors’ BBQ Sauce is no different, drawing on inspiration and insight from the lives of creators, Dr. David Heilbronner and Dr. Bruce Wilhelmsen.

As colleagues in the field of medicine as well as kitchen cuisine, the actual origination of Bone Doctors' BBQ Sauce began 31 years ago, when the physicians first met. After realizing they each possessed a strong sense of culinary curiosity, the pair of orthopedic surgeons (Bone Doctors) embarked on a journey to create the "Original" barbeque sauce, using only natural ingredients without preservatives, corn syrup, high fructose corn syrup, artificial flavoring, or coloring. This eventually led to the discovery of the savory blend that serves as the basis for every bottle of Bone Doctors' BBQ Sauce.

Whether grilling at a neighborhood barbeque or selling BBQ to help with a daughter's soccer fundraiser, the Bone Doctors' passion for creating their own homemade barbeque sauces and authentic spice rubs was fueled by friends and family who found their bold recipes discriminatingly delicious.

The years of balancing professional careers with friendship and family have helped Dr. David and Dr. Bruce perfect the balance between the sweet, succulent, spicy and smoldering flavors in each of their all-natural sauces.

Try Bone Doctors' BBQ Sauce at your next meal to give your cookout creation a new dimension of flavor. After a few mouth-watering bites, you'll understand why we say, you have found "The Cure for the Common Barbeque" Here's to the intoxicating taste of Bone Doctors' BBQ Sauce giving you a little inspiration of your own!!

Our award-winning Original Barbeque Sauce on ribs
 Bone Doctors' BBQ is on it's way to Wegmans in Virginia and Maryland with our gluten free, all natural, award winning Original and Sweet & Spicy BBQ Sauces!
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Hey Guys! I met you at the Richmond Food and Beverage Expo 2 weeks ago. I enjoyed talking to you and learning about your sauces and your company. I wrote an article about the Richmond Expo and included your sauces in my blog. You can check it out at https://wp.me/p2yoMO-F3 You can use any of my review of your company for your own personal use, no problem. You can find me on Facebook at Wine Splash or my personal profile.
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We made Pastrami this weekend as we get ready for tonight's championship game. This recipe is too good not to share! Pastrami Source: Barbecue Bible - Rubs and Marinades - Steven Raichlen 3 tablespoons coriander seeds 8 cloves garlic, minced 2 tablespoons black peppercorns 2 tablespoons yellow mustard seed 1 tablespoon white peppercorns 5 tablespoons coarse salt 3 tablespoons dark brown sugar 5 tablespoons paprika Get out your little electric grinder and coarsely grind. We applied this to a store bought corn beef brisket which was soaked in tap water for 24 hours before applying the pastrami rub to get rid of some of the salt. After generously applying the rub, the brisket was loosely wrapped in cellophane then placed in the fridge on a rack for 48 hours. The dry brined brisket was then smoked for three hours at 225 degrees before wrapping in foil and finishing in the oven 3 hours at 225 degrees. This rub can be used to make beef pastrami or as discussed in The Barbecue Bible, one can also make salmon pastrami, turkey breast pastrami.
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The Bone Doctors were honored to meet Commonwealth of Virginia Governor Northam yesterday!
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The Bone Doctors will be at the Virginia Food & Beverage Expo at the Greater Richmond Convention Center tomorrow!
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