Author Archives: chris

Three Little Pigs Announces Puff N Huff Legacy Label and Cleaner Recipe Update to Championship Sauce Line

Posted on August 21, 2025 by chris

Three Little Pigs is proud to honor its roots with an exciting new update to our Championship BBQ Sauce line. We’re introducing a Legacy Label dedicated to the original creators of our award-winning sauces—Joan and Larry Marks. This meaningful design … Continue reading →

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🐖 What’s the Difference Between Pork Loin and Pork Tenderloin?

Posted on July 26, 2025 by chris

While they sound similar, pork loin and pork tenderloin are two very different cuts of meat that cook — and eat — very differently. Pork Loin is a wide, thick cut that comes from the back of the hog. It’s … Continue reading →

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🔗 What Is a Binder in BBQ?

Posted on July 26, 2025 by chris

A binder is a thin layer of liquid or paste applied to the surface of meat before the dry rub goes on. It helps the seasoning stick evenly and can enhance bark formation during smoking. 🐖 Why Use a Binder? … Continue reading →

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🔥 What Causes the Stall in BBQ ?

Posted on July 26, 2025 by chris

The stall in BBQ smoking is a frustrating—but-completely normal—phenomenon where the internal temperature of the meat stops rising (or even drops slightly) for several hours during the cooking process. This usually happens when the meat’s internal temperature hits around 150°F … Continue reading →

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How to extend the life of your BBQ rubs

Posted on July 8, 2025 by chris

👉 Bottom line: The date is about peak flavor, not whether you’ll get sick. Store rubs properly and you’ll get long life out of them — even if they’re technically “expired.” If they smell off, are moldy, or taste flat, … Continue reading →

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Why do BBQ rubs` color fade after time?

Posted on July 8, 2025 by chris

BBQ Rubs and Spices fade out in sunlight because it contains natural pigments, primarily carotenoids (like capsanthin, capsorubin, and beta-carotene), which are highly sensitive to light, heat, and oxygen. Here’s why it happens: ☀️ Photodegradation (light breakdown) 🔥 Heat exposure … Continue reading →

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🔥 Introducing the BBQ Street Taco Flight! 🔥

Posted on June 5, 2025 by chris

Three tacos. Three bold flavors. One unforgettable bite-sized BBQ experience. 🌮 Brisket Taco—loaded with smoky beef and fired up with our Hot Championship Rub & Touch of Cherry Sauce.🌮 Pulled Pork Taco—sweet, tender, and dripping with Pecan Rub and Kansas … Continue reading →

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Three Little Pigs Texas Twinkies

Posted on June 5, 2025 by chris

Three Little Pigs Texas Twinkies Ingredients: Optional Heat Boost: Instructions 1. Prep the Jalapeños 2. Make the Filling 3. Stuff & Wrap 4. Cook ‘Em Up 5. Glaze & Finish Serving Tip: Plate ’em up with a side of pickles, … Continue reading →

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Brisket Point Pastrami Recipe

Posted on May 5, 2025 by chris

Brisket Point Pastrami Recipe Ingredients: For the Brine: For the Rub: Meat: Instructions: 1. Make the Brine: 2. Brine the Brisket: 3. Rinse and Soak: 4. Apply the Rub: 5. Smoking the Pastrami: Optional Step (for classic New York style … Continue reading →

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🔥Candied Pork Belly Bites Three Little Pigs Rubs & Sauces

Posted on April 27, 2025 by chris

🥓 Ingredients: 🔪 Instructions: 🍽️ Serve Hot & Sticky Perfect as party appetizers or a decadent BBQ side. Serve with picks and plenty of napkins! Chris Marks (CBBQE) Chief BBQ Expert

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