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

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 Three Little Pigs Touch of Cherry Rub
• 1 tsp Worcestershire sauce
• Cracked black pepper to taste.

Sliders

• Hawaiian or brioche slider rolls
• Horseradish cream or garlic aioli
• Optional caramelized onions
• Melted butter (for brushing buns)

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Cooking Method

1. Season & Smoke

• Coat prime rib generously with Championship Rub
• Dust lightly with Touch of Cherry for subtle sweetness
• Smoke at 250°F until internal temp reaches 118–120°F

2. Sear & Rest

• Sear over direct heat or crank cooker to finish
• Pull at 128–130°F internal.
• Rest 30 minutes, loosely tented

3. Build the Glaze

• Simmer all glaze ingredients 5–7 minutes
• Goal: glossy, pourable, pepper-forward with balanced sweetness

4. Assemble Sliders

• Thin-slice prime rib
• Toss lightly with warm glaze
• Build sliders with sauce and cream
• Brush tops with butter and toast briefly

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Pro-Level Tips

• Slice against the grain right before service
• Use glaze sparingly—this is accent, not domination.
• Finish with a pinch of Touch of Cherry on the meat for aroma pop

Chris Marks (CBBQE) Chief BBQ Expert