Three Little Pigs BBQ Sauces & Rubs

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...

18 Nov Three Little Pigs Amazon Site

Posted at 11:26h in BBQ Info, BBQ Tips, Guest Articles, New Products, Side Dishes by chris 0 Comments

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Check out the brand-new Three Little Pigs Amazon storefront!We’ve launched our full lineup of award-winning BBQ rubs and our new “Huff-n-Puff” all-natural BBQ sauces—crafted for serious BBQ enthusiasts and backyard champions alike. Discover bold flavor, championship-level recipe heritage, and now cleaner ingredients. Pick up your favorites...

13 Nov Smoked Turkey Birria Pot Pie

Posted at 11:45h in AirFryer, BBQ Info, BBQ Tips, Guest Articles, Meats, New Products, Side Dishes, Uncategorized by chris 0 Comments

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🥘 Smoked Turkey Birria Pot Pie A Fusion Thanksgiving Showstopper with Three Little Pigs Rubs & Sauces This dish mixes:🔥 Classic Thanksgiving turkey🌮 Bold Mexican birria flavors🥧 Comforting American pot pie👨‍🍳 And that signature Three Little Pigs championship smoke 🎯 Why It Works Uses leftover smoked turkey (or fresh...

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...

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...

05 May Brisket Point Pastrami Recipe

Posted at 11:52h in BBQ Classes, BBQ Tips, Meats, Recipes by chris 0 Comments

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Brisket Point Pastrami Recipe Ingredients: For the Brine: 1 gallon water 1 cup kosher salt 1/2 cup pink curing salt #1 (Prague Powder #1) – very important for true pastrami 3/4 cup brown sugar 2 tablespoons black peppercorns 1 tablespoon coriander seeds 1 tablespoon mustard seeds 5 cloves garlic, smashed. 2 bay leaves For the Rub: 1/2 cup...

09 Apr Maple-Glazed Chicken Drumsticks

Posted at 16:24h in BBQ Classes, BBQ Tips, Meats, New Products, Recipes by chris 0 Comments

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This recipe combines the sweet richness of maple syrup with the bold flavors of Three Little Pigs rubs and sauces, creating a perfectly sticky, smoky, and slightly spicy glaze for juicy chicken drumsticks. Ingredients: 8-10 chicken drumsticks ¼ cup maple syrup (preferably dark, rich maple syrup) 2 tbsp Three...

bar b que Tag

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

18 Nov Three Little Pigs Amazon Site

13 Nov Smoked Turkey Birria Pot Pie

17 Oct The Method: “Caveman Cooking”

10 Oct How Wood Characteristics Influence Smoke

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

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

26 Jul 🔗 What Is a Binder in BBQ?

05 May Brisket Point Pastrami Recipe

09 Apr Maple-Glazed Chicken Drumsticks

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