Three Little Pigs BBQ Rubs & Sauces

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...

05 Jun 🔥 Introducing the BBQ Street Taco Flight! 🔥

Posted at 18:27h in BBQ Classes, BBQ Tips, Guest Articles, New Products, Recipes, Side Dishes by chris 0 Comments

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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 City Sweet Sauce.🌮 Chicken Taco—zesty, juicy,...

05 Jun Three Little Pigs Texas Twinkies

Posted at 18:16h in BBQ Classes, BBQ Tips, Meats, New Products, Recipes, Side Dishes by chris 0 Comments

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Three Little Pigs Texas Twinkies Ingredients: 10 large jalapeños 1 lb smoked brisket (chopped or shredded) 8 oz cream cheese, softened. 1/2 cup shredded sharp cheddar. 2 tbsp Texas Beef Rub or Pecan Rub 10 slices thick cut bacon Three Little Pigs Competition BBQ Sauce (warmed for glazing) Toothpicks (soaked in water for 30...

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...

27 Apr 🔥Candied Pork Belly Bites Three Little Pigs Rubs & Sauces

Posted at 14:23h in BBQ Classes, BBQ Tips, Guest Articles, Meats, New Products, Recipes by chris 0 Comments

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🥓 Ingredients: 3 lbs pork belly (skin removed, cut into 1.5” cubes) 3 tbsp Three Little Pigs Spicy Honey Maple Rub (or Touch of Cherry for a sweeter profile) 1 cup brown sugar ½ cup honey ½ cup butter (cubed) ½ cup Three Little Pigs Competition BBQ Sauce or Touch of...

Chris Marks BBQ Tag

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?

05 Jun 🔥 Introducing the BBQ Street Taco Flight! 🔥

05 Jun Three Little Pigs Texas Twinkies

05 May Brisket Point Pastrami Recipe

27 Apr 🔥Candied Pork Belly Bites Three Little Pigs Rubs & Sauces

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