ender, juicy, and finished with a sticky BBQ glaze, this BBQ Pork Tenderloin is proof that pork doesn’t have to be dry. A simple apple juice brine and two-zone fire deliver incredible flavor from edge to edge.

• 4 pork tenderloins (about 4 to 6 lbs total)
• ½ bottle Malcom’s Bird Brine
• ¼ cup Killer Hogs The BBQ Rub
• 64 oz apple juice
• Killer Hogs Hot Rub, as needed
• ¾ cup Killer Hogs The BBQ Sauce
• ¼ cup Gulf Coast Smoke Cherry Pineapple Glaze

Instructions

1. Brine the Pork
   1. In a large food-safe container, combine Malcom’s Bird Brine, Killer Hogs The BBQ Rub, and apple juice. Stir until dissolved.
   2. Add the pork tenderloins and make sure they are completely submerged. Refrigerate for 4 hours.
2. Season & Fire the Grill
   1. Remove the tenderloins from the brine and pat dry with paper towels.
   2. Season all sides generously with Killer Hogs Hot Rub.
   3. Prepare a two-zone fire and stabilize the grill at 300°F.
3. Cook the Tenderloins
   1. Place the tenderloins on the indirect side of the grill and cook until they reach an internal temperature of 130-135°F, about 30 minutes.
4. Glaze & Finish
   1. In a small bowl, combine Killer Hogs The BBQ Sauce and Gulf Coast Smoke Cherry Pineapple Glaze.
   2. Move the tenderloins directly over the hot coals. Brush with the glaze and continue cooking, turning and glazing every couple of minutes to develop color and char.
   3. Cook until the thickest part of each tenderloin reaches 145°F internal temperature.
5. Rest & Serve
   1. Remove from the grill and rest for 10 minutes.
   2. Slice into medallions and serve warm.

• The apple juice replaces the water in the brine and adds a subtle sweetness to the pork.
• Brining helps the tenderloins retain moisture and stay juicy throughout the cook.
• A two-zone fire allows the pork to cook evenly before finishing with a hot sear over the coals.

Description

Notes

Description

Notes

Description

I love bold, smoky, melt-in-your-mouth pork belly… and this one does not disappoint. It’s fatty and delicious and tastes like real pit-smoked pork belly.

• 5 lb pork belly, cut in half
• 2 tbsp Killer Hogs Hot Sauce
• 2 tbsp yellow mustard
• Killer Hogs Hot Rub (to taste)
• Killer Hogs TX Brisket Rub (to taste)
• 1/4 cup apple cider vinegar
• 1/4 cup water

Instructions

1. Prepare the Pork Belly: Pat the pork belly dry with paper towels and cut it in half for more even cooking.
2. Apply the Binder: Coat each piece of pork belly with Killer Hogs Hot Sauce and yellow mustard to help the seasoning stick.
3. Season Generously: First, apply a good layer of Killer Hogs Hot Rub, then follow with a layer of Killer Hogs TX Rub for extra depth of flavor.
4. Preheat the Smoker: Set up your smoker for indirect heat and bring the temperature to 275-300°F.
5. Smoke the Pork Belly: Place the pork belly pieces on the smoker and cook for about 2 hours.
6. Prepare the Spritz: Mix 1/4 cup apple cider vinegar and 1/4 cup water in a spray bottle.
7. Spritz Regularly: After the first 30 minutes, begin spritzing the pork belly every 30 minutes to keep it moist and enhance the bark.
8. Check the Internal Temperature: Continue smoking until the internal temperature reaches 202-208°F.
9. Rest the Pork Belly: Remove the pork belly from the smoker and let it rest for at least 20-30 minutes. For even better results, rest it in a dry cooler for an hour.
10. Slice and Serve: Slice the pork belly to your preferred thickness and enjoy!

A little sweet… a little savory… and a kick of spice. These Hot Honey ribs are not only beautiful, they are down-right delicious1

• 3 slabs St. Louis Spare Ribs
• 1/4 cup Killer Hogs Hot Sauce
• 1/4 cup Killer Hogs Hot Rub

For the Rib Wrap:

• 1 cup light brown sugar
• 10oz apple juice
• 1/4 cup Mike’s Hot Honey
• 1/4 cup Killer Hogs Vinegar Sauce
• 3 sticks salted butter (split in half lengthwise)

For the Rib Glaze:

• 1 cup Killer Hogs The BBQ Sauce
• 1/4 cup Mike’s Hot Honey

Instructions

1. Trim ribs and remove membrane. Apply light coat of hot sauce for a binder and season well with Killer Hogs Hot Rub.
2. Prepare pit for smoking at 275°F using hickory wood for smoke flavor. I used my Outlaw stick burner pit but any smoker/indirect grilll will work just keep the temp steady at 275°F.
3. Place the ribs on the pit and smoke for 2 hours. Spritz with water if the outside starts to look dry after an hour in the smoke.
4. Make the rib wrap liquid – combine brown sugar, apple juice, hot honey, and vinegar sauce in a glass measuring cup. Microwave for 3 1/2 minutes and allow to cool at room temp.
5. To wrap the ribs remove each slab from the pit; use a double layer of aluminum foil; place the ribs meat side down on the foil, add 1/2 cup of wrap liquid to each slab; place 1 stick of the butter over the top; and close the foil around the ribs.
6. Place the ribs back on the pit and cook for 1 1/2 hours or until tender. Internal temp should be around 202-205°F.
7. Rest the ribs in a dry cooler for 1 hour before glazing.
8. To glaze: place each rack on a foil covered raised cooling rack meat side down; dust with a little Hot Rub and place back on the pit for 5 minutes; brush with The BBQ Sauce and cook for 7 additional minutes. Flip the ribs over and dust the meat side with Hot Rub and return to the pit for 5 minutes. Brush the meat side with The BBQ Sauce and drizzle with Hot Honey; blend the honey in with the bbq sauce and return to the pit for 7 additional minutes to set.
9. Cut the slabs into individual bone pieces and serve.

Pork Loin injected with a Cajun Butter, Seasoned with King Craw Seasoning and smoked on the pellet grill. Turned into a monster, big-boy pork loin sandwich with spicy garlic pickles and a creamy creole slaw.

• 1 5# pork loin roast
• 1/4 cup creole mustard
• 2 Tablespoon Malcom’s King Craw Cajun Seasoning
• 8oz Cajun Injection – *recipe below or use your favorite
• 8 Jumbo burger buns
• 1/2 cup Blue Plate Mayonnaise
• Creamy Creole Mustard Slaw – *recipe below
• 1 jar Killer Hogs Spicy Garlic Pickles

Instructions

1. Prepare pellet smoker for indirect cooking at 275°F using pecan pellets for smoke flavor. Any grill can be used just maintain the same temperature throughout the cook.
2. Use a sharp knife to score the fat on the pork loin. Make slits at an angle spaced about 1/2” apart in one direction, rotate the pork loin and make additional cuts in the opposite direction.
3. Apply a light coat of creole mustard to the outside of the loin and season with King Craw cajun seasoning. Inject the pork loin to add moisture and flavor inside the meat
4. Place the pork loin on the pellet smoker fat side up and cook until internal temperature reaches 135°F. Remove from the pit and allow it to rest for 10-15 minutes covered loosely with aluminum foil. The internal temperature will carry over producing a perfectly cooked, juicy pork loin.
5. Slice the loin thin and pile high on a toasted jumbo burger bun slathered with Blue Plate mayonnaise, spicy garlic pickles, and topped with creamy creole slaw.

Cajun Butter Injection Recipe:

• 14oz can of Chicken Broth
• 1/4 cup melted Butter
• 2 Tablespoons Killer Hogs Hot Sauce
• 1 teaspoon Malcom’s King Craw Cajun Seasoning
• Directions: Place ingredients into a bowl or mason jar and whisk to combine. Shake or stir well before injecting

Creamy Creole Slaw Recipe:

• 1/2 cup Blue Plate Mayo
• 1/4 cup creole mustard
• 3 Tablespoons sugar
• 1 Tablespoon red wine vinegar
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 1 bag of pre-shredded cabbage and carrots
• 1/2 sweet onion finely sliced

Directions:

1. Combine the mayo, creole mustard, sugar, red wine vinegar, salt, and black pepper in a mixing bowl.
2. Add the shredded cabbage and carrots along with the finely sliced onion to a large bowl.
3. Pour the creole dressing mixture over the vegetables and stir well.
4. Cover the bowl with plastic wrap and refrigerator for 1-2 hours before serving.

Pork Belly Burnt Ends smoked with a sweet and spicy Firecracker Sauce

• 1 pork belly
• 1/4 cup yellow mustard
• 1/4 cup Killer Hogs Hot Rub
• 1 cup brown sugar
• 1/4 cup honey
• 1/4 cup Killer Hogs Hot Sauce
• 1 Tablespoon Frank’s Red Hot Seasoning

Firecracker Glaze:

• 1/2 cup brown sugar
• 1/2 cup Killer Hogs Hot Sauce
• 1 Tablespoon apple cider vinegar
• 1 teaspoon kosher salt
• 1 teaspoon crushed red pepper flakes

Combine ingredients in a small bowl and microwave for 1-2 minutes stirring often to melt the sugar.

Instructions

1. Prepare pellet grill for indirect cooking at 275 degrees using hickory pellets.
2. Cut pork belly into cube size portions, coat with mustard, and season on all sides with Killer Hogs Hot Rub.
3. Spray a raised cooking rack with vegetable oil and place pork belly pieces on the rack. Cook on the pellet grill for 2 hours.
4. Place each piece of pork belly in a half-size aluminum pan and add brown sugar, honey, hot sauce, and Frank’s Red Hot seasoning.
5. Cover the pan with aluminum foil and place back on the pit for 1 hour.
6. Remove the pan from the grill, carefully remove each pork belly burnt end from the hot liquid in the pan and transfer to a small baking pan.
7. Glaze each piece with the Firecracker Glaze and place back on the pit for 2-3 minutes or until the glaze sets.
8. Remove the pan from the grill and serve with extra glaze for dipping.

Grilled Grinder Sandwich with a Cabbage Grinder Slaw

• 2 pork tenderloins
• 2 Tablespoons olive oil
• 2 Tablespoons Killer Hogs AP Seasoning
• 2 Tablespoon Italian Seasoning
• 1 loaf French bread
• 4 Tablespoons Garlic Butter
• 6–8 slices provolone cheese
• 1 tomato thinly sliced

Grinder Slaw Recipe

• 1 10-12oz bag shredded cabbage
• 1 small red onion thinly sliced
• 1/2 cup sliced pepperoncini peppers
• 1 cup mayonnaise
• 1 Tablespoons red wine vinegar
• 1 Tablespoon sub oil
• 2 teaspoons Killer Hogs AP Seasoning (you can sub salt, pepper and garlic to taste)

Instructions

1. Combine the shredded Cole slaw, red onion, pepperoncini, Mayo, red wine vinegar, & sub oil in a bowl. Season with AP seasoning and place in refrigerator for at least an hour.
2. Trim any fat or sinew from pork tenderloins and pat dry with paper towel. Combine AP seasoning and Italian seasoning in a dredge shaker and generously coat each tenderloin
3. Prepare charcoal grill for 2 zone grilling – hot and cool side.
4. Place each tenderloin on the cooking grate over the hot side of the grill. Cook for 1 minute each side then turn until all 4 sides have some color.
5. Move the tenderloins to the cool side and continue to cook until internal temperature reaches 135-140 degrees. Total cook time is about 15 minutes.
6. Remove the tenderloin from the grill and loosely cover with foil. Rest at room temperature for 10 minutes.
7. Split the French bread in half lengthwise and spread garlic butter on each side. Toast the bread lightly in the oven on broil or on the grill.
8. Slice the pork tenderloin into thin medallions. To build the grinder sandwich: place a couple slices of provolone on the bread followed by thin slices of the pork. Top with more cheese and place back in the oven or on the grill just long enough to melt the cheese. Top with the grinder slaw and slices of tomato along with the top half of French bread.

Ribs with a Honey Jalapeño Glaze smoked on the new Traeger Timberline XL

• 1 slab St. Louis Trimmed Spare Ribs
• 1 Tablespoon Heath Riles Garlic Jalapeno Rub
• 1 Tablespoon Killer Hogs The BBQ Rub
• 2 Tablespoons Mike’s Hot Honey
• 2 Tablespoons juice from Killer Hogs Sweet Fire Pickles
• 4 Tablespoons butter
• 1/2 cup Honey Jalapeño Rib Glaze* (recipe below)

Honey Jalapeno Rib Glaze Recipe:

• 1 tablespoon butter
• 1/4 cup brown sugar
• 1/4 cup Honey
• 1/4 cup Killer Hogs Vinegar Sauce
• Slices of fresh jalapeño

Instructions

1. Prepare Traeger grill for indirect smoking at 225°F using signature blend pellets.
2. Season ribs on both sides with garlic jalapeño rub and Killer Hogs The BBQ Rub.
3. Smoke ribs for 2 1/2 hours on pellet grill, remove from grill and place on a sheet of aluminum foil.
4. Wrap the ribs with: pats of butter, Mike’s Hot Honey and sweet fire pickle juice.
5. Place the wrapped ribs back on the Traeger and increase the grill temperature to 275 degrees. Continue to cook the ribs until internal temperature reaches 200 degrees between the rib bones.
6. Carefully unwrap the ribs and glaze on both sides with honey jalapeño rib glaze recipe below. Return the ribs to the grill for 10-15 minutes to set the glaze.
7. Cut into individual portions and serve.
8. For The Honey Jalapeno Rib Glaze Recipe: In a small pot over medium heat, sauté the slices of fresh jalapeño in butter until soft. Add in the brown sugar, honey, and vinegar sauce. Stir to combine. Once sauce hits a light boil, reduce heat to simmer and continue to cook for 10-15 minutes until sauce has thickened. Transfer to glass jar and cool to room temperature. Can be stored in the refrigerator for 1 week.