Three Little Pigs BBQ Rubs & Sauces

24 Jan Smoked Venison Pot Roast with Cherry–KC Winter Gravy

Posted at 15:09h in BBQ Classes, BBQ Info, BBQ Tips, Guest Articles, Meats, New Products, Recipes by chris 0 Comments

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🦌 Best Cut Venison shoulder, chuck, or neck roast (3–4 lbs)(These cuts shine with low & slow moisture) 🥩 Ingredients 3–4 lb venison roast 2 tbsp Three Little Pigs BBQ Texas Beef Rub 1 tbsp Touch of Cherry Rub 2 tbsp olive oil or beef tallow 1 large onion, sliced 4 carrots, chunked 3...

15 Jan Lollipop Pork Ribs

Posted at 13:24h in BBQ Classes, BBQ Info, BBQ Tips, Meats, New Products, Recipes, Side Dishes, Uncategorized by chris 0 Comments

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Sticky • Sweet-Heat • Hand-Held • Party Perfect These are individual, candy-coated rib bites designed to be eaten off the bone — no plates, no knives, no mess. This is exactly the style that drives sampling, repeat grabs, and bottle sales. 🛒 Ingredients Meat 2–3 racks St. Louis pork...

29 Dec Smoked Prime Rib Sliders with Three Little Pigs Bourbon–Pepper Glaze

Posted at 14:58h in BBQ Classes, BBQ Info, BBQ Tips, Meats, New Products by chris 0 Comments

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Ingredients Prime Rib 1 small prime rib (4–5 lb) Three Little Pigs Championship Rub (base layer) Three Little Pigs Touch of Cherry Rub (light secondary layer) Three Little Pigs Bourbon–Pepper Glaze ½ cup Puff-Huff Competition BBQ Sauce 2 tbsp bourbon 1 tbsp brown sugar or honey 1 tsp Three Little Pigs Championship Rub ½ tsp...

06 Dec Hands-On BBQ Classes with Chris Marks for 2026

Posted at 12:58h in BBQ Classes, BBQ Info, BBQ Tips, Guest Articles, New Products, Side Dishes, Uncategorized by chris 0 Comments

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🎄🔥 New for 2026! 🔥🎄The next round of Hands-On BBQ Classes with Chris Marks of Three Little Pigs Rubs & Sauces are now officially posted online — just in time for Christmas! Whether you’re looking to master brisket, dial in your ribs & chicken, or elevate...

19 Nov HOT NASHVILLE STUFFING

Posted at 10:40h in BBQ Classes, BBQ Info, Guest Articles, Recipes, Side Dishes, Uncategorized by chris 0 Comments

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A spicy, buttery stuffing with the flavor profile of Nashville hot chicken — crunchy edges, rich butter, and that signature slow burn. 🥘 Ingredients (Serves 8–10) Dry Ingredients 1 large loaf white bread or Texas toast, cut into 1" cubes (about 10–12 cups) 1 ½ tbsp Three Little Pigs...

11 Nov Creamed Corn + Cornbread Casserole

Posted at 10:46h in BBQ Classes, BBQ Info, BBQ Tips, Recipes, Side Dishes, Uncategorized by chris 0 Comments

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Perfect side for brisket, ribs, turkey… or just a fork at midnight. Ingredients 1 box Jiffy Cornbread Mix (8.5 oz) 1 can whole kernel corn — drained (15 oz) 1 can creamed corn (15 oz) 1 cup sour cream 2 eggs 1 stick butter — melted (½ cup) 3 Tbsp Three Little Pigs...

17 Oct The Method: “Caveman Cooking”

Posted at 09:56h in BBQ Classes, BBQ Info, BBQ Tips, Guest Articles, New Products by chris 0 Comments

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Instead of cooking on a grate, you place your meat right on top of the glowing coals.It’s raw, dramatic, and surprisingly effective when done correctly. How it works: Build a hardwood or lump charcoal fire — avoid briquettes; they contain binders that leave residue. Let it burn until...

10 Oct How Wood Characteristics Influence Smoke

Posted at 18:28h in BBQ Classes, BBQ Info, BBQ Tips, Guest Articles, Meats, New Products by chris 0 Comments

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Moisture Content: Green (fresh-cut) wood holds a lot of water and plant sap. That extra moisture boils off as steam, creating white “dirty” smoke until the wood heats enough to gas off and combust properly. Kiln-dried or well-seasoned wood lights easier and burns cleaner. Density/Hardness: Dense...

02 Oct Real science behind “clean” vs. “dirty” smoke

Posted at 09:51h in BBQ Classes, BBQ Info, BBQ Tips, Meats by chris 0 Comments

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🔹 What “Clean Smoke” Really Means Color & Appearance: Thin, almost invisible, sometimes faintly blue smoke. Cause: The fire is getting enough oxygen to burn wood gases and particulates completely. Volatile organic compounds are combusting instead of condensing. Flavor Impact: Clean smoke deposits fewer heavy creosotes and bitter...

16 Sep 🌽🔥 Smoked Street Corn Ribs with Three Little Pigs Lemon Pepper Rub

Posted at 11:44h in AirFryer, BBQ Classes, BBQ Tips, Guest Articles, Meats, New Products, Recipes, Side Dishes by chris 0 Comments

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A fresh twist on classic elote — corn “ribs” smoked with a citrusy kick and finished with creamy, cheesy toppings. Ingredients (Serves 4–6) 6 fresh ears of corn (husks and silk removed) ¼ cup melted butter (or olive oil) 3 tbsp Three Little Pigs Lemon Pepper Rub ¼ cup mayonnaise...

BBQ Classes

24 Jan Smoked Venison Pot Roast with Cherry–KC Winter Gravy

15 Jan Lollipop Pork Ribs

29 Dec Smoked Prime Rib Sliders with Three Little Pigs Bourbon–Pepper Glaze

06 Dec Hands-On BBQ Classes with Chris Marks for 2026

19 Nov HOT NASHVILLE STUFFING

11 Nov Creamed Corn + Cornbread Casserole

17 Oct The Method: “Caveman Cooking”

10 Oct How Wood Characteristics Influence Smoke

02 Oct Real science behind “clean” vs. “dirty” smoke

16 Sep 🌽🔥 Smoked Street Corn Ribs with Three Little Pigs Lemon Pepper Rub

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