Three Little Pigs BBQ Rubs & Sauces

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...

09 Sep 🔥 Cast Iron Brisket Burnt Ends

Posted at 11:18h in BBQ Classes, BBQ Info, BBQ Tips, Meats, New Products, Recipes, Side Dishes by chris 0 Comments

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Ingredients 3–4 lbs brisket point, trimmed and cut into 1 ½-inch cubes 3–4 tbsp Three Little Pigs KC Sweet Rub 2 tbsp vegetable oil (or beef tallow for extra richness) 1 cup Three Little Pigs Kansas City Compitition BBQ Sauce 2 tbsp brown sugar (optional, for extra caramelization) Instructions Prep the Brisket Trim...

01 Sep What Happens When You Sweat Meat

Posted at 10:24h in BBQ Classes, BBQ Info, BBQ Tips, Meats, Recipes, Uncategorized by chris 0 Comments

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Sweating meat in BBQ and grilling refers to letting seasoned meat sit at room temperature (or slightly below) before cooking, allowing the salt and seasonings to draw moisture out and then reabsorb it back in — along with flavor. It’s a technique most often used with...

25 Aug Hawaiian-Style Huli Huli Chicken

Posted at 10:38h in AirFryer, BBQ Tips, Meats, New Products, Recipes, Uncategorized by chris 0 Comments

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Ingredients 4–5 lbs bone-in chicken thighs or drumsticks Three Little Pigs KC Sweet Rub (or Touch of Cherry Rub for a fruity note) – 3–4 Tbsp 1 cup pineapple juice (fresh if possible) ½ cup soy sauce ¼ cup brown sugar (or honey for a lighter glaze) ¼ cup Three Little...

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

Posted at 18:38h in BBQ Classes, BBQ Tips, Guest Articles, New Products, Recipes, Side Dishes, Uncategorized by chris 0 Comments

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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 was first created by Joan in...

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

Posted at 09:23h in BBQ Classes, BBQ Tips, Meats, New Products, Recipes by chris 0 Comments

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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 firm, slightly marbled, and ideal for...

26 Jul 🔗 What Is a Binder in BBQ?

Posted at 09:15h in BBQ Classes, BBQ Tips, Recipes by chris 0 Comments

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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? 1. ✅ Better Rub Adhesion A binder creates...

26 Jul 🔥 What Causes the Stall in BBQ ?

Posted at 09:07h in BBQ Classes, BBQ Tips, Recipes, Uncategorized by chris 0 Comments

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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 to 170°F (65°C to 77°C). 🔥...

08 Jul How to extend the life of your BBQ rubs

Posted at 17:03h in BBQ Classes, BBQ Tips, Guest Articles, Meats by chris 0 Comments

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Keep them airtight! Always reseal tightly or transfer to an airtight container. Avoid letting them sit open during long cooks. Store in a cool, dry, dark place Spices hate heat, humidity, and light — a pantry or closed cabinet away from the stove or grill is ideal. Avoid leaving them...

08 Jul Why do BBQ rubs` color fade after time?

Posted at 16:54h in BBQ Classes, BBQ Tips, Recipes, Uncategorized by chris 0 Comments

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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) UV rays in sunlight break down the molecular structure of the...

Recipes

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

09 Sep 🔥 Cast Iron Brisket Burnt Ends

01 Sep What Happens When You Sweat Meat

25 Aug Hawaiian-Style Huli Huli Chicken

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

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

26 Jul 🔗 What Is a Binder in BBQ?

26 Jul 🔥 What Causes the Stall in BBQ ?

08 Jul How to extend the life of your BBQ rubs

08 Jul Why do BBQ rubs` color fade after time?

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