This Hot Honey Ham takes a basic spiral ham and elevates it with real smoke and a bold sweet-heat glaze. The hot honey caramelizes over the fire, creating a sticky, flavorful crust with just enough kick to keep it interesting without overpowering the ham.

• 8–10 lb spiral-sliced ham
• 2 tablespoons Dijon mustard
• 1 cup light brown sugar
• 1/2 cup Killer Hogs Hot Rub
• 1/3 cup Mike’s Hot Honey (any spicy honey will work)
• 2 oz apple juice

Instructions

1. Apply a light layer of Dijon mustard to the outer surface of the ham. Combine the brown sugar and hot rub, and sprinkle half of the mixture all over the ham.
2. Set the smoker up for indirect cooking (2-zone fire), and add a chunk of hickory wood to the hot coals for smoke flavor.
3. Place the ham on the indirect side and smoke for 2.5 hours.
4. Combine the remaining brown sugar mixture with the hot honey and apple juice. Stir until the sugar dissolves.
5. Spread the glaze over the ham and cook for an additional 30 minutes, or until the glaze starts to caramelize.
6. Remove the ham from the pit, rest it for a few minutes, then carve off the bone for serving.

Grilled Beef Flaken Ribs – Flaken Ribs have a rich, beef flavor – and when you take the time to marinade them and then chargrill them directly over hot coals, you get a delicious bite of beefy goodness!

• 4lbs flanken-cut beef ribs
• 1 bunch green onions – chopped divide the green and white parts
• 2 heaping teaspoons minced garlic
• 2 teaspoons minced ginger
• 1/4 cup soy sauce
• 1/4 cup worcestershire sauce
• 1/8 cup balsamic vinegar
• 2 Tablespoons Hoisin sauce
• 1 Tablespoon Killer Hogs TX Rub

Instructions

1. Place the white parts of the onion in a mixing bowl and add: minced garlic, ginger, soy, worcestershire, balsamic vinegar, hoisin, and TX. Stir to combine.
2. Add the beef flanken cut ribs to a large ziplock bag and pour in the marinade. Squeeze the air out of the bag and gently toss the ribs around so everything is coated in the marinade. Place the bag in the refrigerator for at least an hour.
3. Prepare a grill for 2 zone cooking – hot side and cool side. Grill the ribs over the direct heat zone (hot side) of the grill. Work in batches so the grill isn’t over crowded. Cook the ribs on each side until they begin to char about 3-4 minutes each side. Then move them over to the cool zone until all of the ribs are char-grilled.
4. Place the ribs on a foil lined baking sheet, wrap the foil around the top to seal off the heat, and rest the ribs for 20-30 minutes.
5. To serve place the ribs on a large cutting board or platter and top with the green tops of the onions.

Grilled & Sauced BBQ Chicken – I start with a whole, cut-up chicken  (2 wings, 2 thighs, 2 legs and 2 breasts) and then brined it in a BBQ Brine for 2 hours, then seasoned with BBQ Rub and grilled. At the end, each piece of chicken is glazed with a slightly spicy bbq sauce and allow to caramelize and char a little. The final product is juicy, tangy, sweet and saucy Old School BBQ Chicken.

• 8pc chicken skin on, bone in
• 2 cups water
• 1 bottle Wickers BBQ Marinade
• 1 lemon sliced
• 1/4 cup Malcom’s Bird Brine
• 1/2 cup Killer Hogs Hot Rub (divide into 2 portions)
• 1 cup Killer Hogs The BBQ Sauce
• 1 cup Killer Hogs Vinegar Sauce
• 2oz Killer Hogs Hot Sauce

Instructions

1. Place the chicken pieces in a large zip top bag and pour in the Wickers marinade.  Add 1/4 cup Bird Brine and 1/4 cup of Hot Rub to the water and stir well.  Pour this mixture over the chicken and squeeze the lemon slices then drop in the bag.  Make sure all pieces of chicken are covered and close the bag squeezing as much air out as possible. Place bag in the refrigerator for 4-6 hours at least.
2. Remove the chicken pieces from the brine and place on a raised wire rack to air dry for 30 minutes.  Season with Hot Rub on all sides.
3. Prepare a charcoal grill for indirect cooking using a 2 zone method – Hot side and Cool side.  Adjust the air vents so the grill temperature reaches 350 degrees.
4. Place the chicken on the cool side of the grill skin side up until the internal temperature reaches 150-155 degrees.
5. Combine the bbq sauce, vinegar sauce, and hot sauce in a small container.  Brush the skin side with the sauce and cook for 10 minutes. Flip each piece over and brush sauce over the back side and cook for 10 minutes.
6. Right at the very end move each piece of chicken over to the direct heat side of the grill and glaze on both sides.  Don’t walk away because it can burn really quick.  The breast should reach an internal temperature of 165 and the dark meat should go to at least 175.