✅ When a Water Pan Helps Thin-metal or bullet smokers (like a Weber Smokey Mountain): It evens out temperature swings and keeps temps lower. Long low-and-slow cooks (brisket, pork butt, ribs): Added humidity helps prevent the surface from drying before the interior finishes. When your smoker runs hot:...
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...
Ingredients 3–4 lbs pork belly, skin removed, cut into 1½-inch cubes ¼ cup Three Little Pigs KC Spicy Honey Maple BBQ Rub ½ cup mango purée (fresh or frozen) 2 tbsp apple cider vinegar 1 tbsp minced habanero (adjust to heat preference) ½ cup Three Little Pigs Kansas City Competition BBQ...
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...
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...
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...
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...
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...
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). 🔥...
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,...