Description

Notes

Hot and fast chicken thighs finished in a tangy white sauce. The skin cooks up bite-through while the sauce adds a bold, creamy kick. Simple method, big flavor.

• 12–14 bone-in, skin-on chicken thighs
• Killer Hogs AP Seasoning
• Killer Hogs The BBQ Rub
• Killer Hogs Mississippi White Sauce

Instructions

1. Trim the chicken
   1. Remove any large pockets of fat, especially along the sides
   2. Square the thighs up so they cook evenly
   3. Don’t over-trim, you still need that fat to render
2. Season
   1. Light coat of Killer Hogs AP Seasoning on both sides
   2. Follow with Killer Hogs The BBQ Rub for color and flavor
   3. Let them sit at room temp while the pit comes up
3. Cook
   1. Set the pellet grill at 400°F
   2. Place thighs skin-side up and cook 45 minutes to 1 hour
   3. Internal temp needs to be at least 175, but I like to take mine to the 195 range.
4. Sauce + Finish
   1. Pull the chicken straight off the pit
   2. Dunk each thigh fully in Killer Hogs Mississippi White Sauce and let the excess drip off briefly. Serve immediately

The skin stays bite-through with just enough crisp and the inside is rich and fully rendered, not greasy. The white sauce hits with tangy, creamy contrast against the BBQ rub… and yeah, it’s messy, a little unconventional but it always gets attention.

Flanken beef ribs cooked hot and fast right over the fire with a Greek-style marinade and a butter baste the whole way. You get a real good char on the outside with rich, beefy flavor and juicy bites all the way through.

• 3–4 lbs flanken-cut beef short ribs (thin-cut, ~¼” thick)
• Killer Hogs AP Seasoning
• Malcom’s Gyro Hero Greek Seasoning

Marinade Recipe

• 1/2 cup fresh parsley, finely chopped
• Juice of 2 lemons
• 2 tbsp honey
• 2 tbsp garlic, finely chopped
• 2 tbsp Malcom’s Gyro Hero Greek Seasoning
• 3/4 cup red wine vinegar
• 1/2 cup olive oil

Butter Baste Recipe

• 2 sticks butter
• 1–2 tbsp Malcom’s Gyro Hero Greek Seasoning
• Juice of ½ lemon
• 2 tbsp fresh parsley, chopped

Instructions

1. Season the ribs
   – Season flanken ribs evenly on all sides with light coat of AP Seasoning and then medium coat of Gyro Hero Greek seasoning.
2. Marinade and soak
   – Whisk together parsley, lemon juice, honey, garlic, Greek seasoning, red wine vinegar, and olive oil until combined.
   – Add ribs and toss to coat thoroughly. Cover and refrigerate for at least 3–4 hours, preferably overnight.
3. Prepare the grill and butter baste
   – Set up a charcoal grill with a two-zone fire (hot direct side and cooler indirect side).
   – Melt butter and stir in Greek seasoning, lemon juice, and parsley. Keep warm for basting.
4. Cook over direct heat (burn & turn)
   – Remove ribs from marinade and place directly over hot coals in batches.
   – Cook about 2 minutes per side, flipping often.
   – Baste with butter between flips and allow flare-ups to hit the meat.
   – Continue turning until the ribs develop deep caramelization with light char on the edges.
5. Move to indirect heat
   – As each batch finishes, move ribs to the cool side of the grill, stacking loosely while remaining ribs cook.
6. Finish and serve
   – Once all ribs are on the indirect side, close the lid and cook for about 5 minutes.
   – Remove from grill and serve immediately with a light squeeze of lemon and optional fresh parsley.

• Burn and Turn matters – Stay with the ribs the whole time. Flip them often and don’t let them sit too long on one side or they’ll burn instead of building good char.
• Don’t skip the marinade time – Give the ribs at least a few hours, but overnight is best. That’s what helps tenderize the meat and get that Greek flavor all the way through.
• Butter baste is the key – Baste with butter every time you flip. It builds flavor, helps the ribs caramelize, and keeps them from drying out over the fire.
• Expect flare-ups – Cooking directly over the coals will cause flare-ups. That’s what you want. Just keep turning the ribs so they get flame-kissed and don’t burn.

This method cooks some FIRE ribs really fast. We use the charcoal and the grill to impart some serious flavor – and we baste the ribs the entire cook so they come out juicy, tender and oh so delicious!

• 2 slabs St. Louis Cut Spare Ribs
• 1/4 cup Killer Hogs Hot Rub
• 28oz apple cider vinegar
• 1/4 cup fine sea salt (feel free to add less salt to suite your taste)
• 1/4 cup ground cayenne pepper
• juice from one lemon

Instructions

1. Trim the excess fat and remove the membrane from each slab of ribs.
2. Season the ribs on both sides with a light coat of Killer Hogs Hot Rub.
3. Prepare a charcoal grill for 2 zone cooking at 300°F.
4. Place the ribs over the direct heat side of the grill – the cool zone is just in case you need to get them away from the fire. These ribs cook over the direct heat side the entire cook.
5. Combine the vinegar, salt, cayenne pepper, and lemon juice in a quart mason jar. Shake it well.
6. Flip the ribs every ten minutes keeping the grilll temperature steady at 300°F.
7. Once the outside begins to dry out start mopping with the basting liquid using a bbq mop.
8.  Continue to flip and mop until the internal temperature reaches 198-200°F.
9. Move the ribs over to the indirect heat side for 5-10 minutes.
10. Cut the ribs into individual bone pieces and serve with additional mopping sauce for dabbing.