Quick, Easy and Delicious! King Cake Recipe using Boudin Sausage and a Spicy Crawfish Cheese Dip, topped with green onions and crush Pork Rinds.

• 3 cans Pillsbury Buttery Crescent Rolls
• 4 links Boudin Sausage
• 1# crawfish tails
• 1 block cream cheese – softened
• ½ small onion – diced
• ½ red bell pepper – diced
• 3 cloves garlic – minced
• 16oz white queso (cheese dip)
• 1 package pork cracklin’ or pork rinds – crushed
• 4–5 green onions – thinly sliced
• 1/4 cup Malcom’s King Craw Cajun Seasoning
• 2 teaspoons Killer Hogs Hot Sauce

Instructions

1. Preheat smoker to 350°F; Remove boudin links from casing and smoke for 10-15 minutes to warm through.
2. Combine room temp cream cheese with half the crawfish tails and season with 2 Tablespoons King Craw Cajun Seasoning and 1 teaspoon Killer Hogs Hot Sauce.
3. Arrange crescent rolls in an oval shape on a baking sheet covered with butcher paper or aluminum foil to prevent sticking.
4. Spread cream cheese mixture on center of crescent roll dough and place boudin link over the top. Fold the crescent roll dough around the sausage and cream cheese mixture, forming into the shape of a King Cake.
5. Place on smoker and cook for 45 – 55 min or until it browns on the outside.
6. In a pan, sauté red bell pepper and onion until soft. Add garlic and sauce for 1 minute more. Add other half of the crawfish tails and season with remaining King Craw Cajun Seasoning and 1 teaspoon Killer Hogs Hot Sauce. Add white cheese dip and turn off heat. Remove King Cake from smoker. Drizzle the crawfish cheese dip. Top with pork rind crumbs and garnish with thinly sliced green onion.
7. Serve and enjoy!

Smoked Prime Rib cooked with an herb-crust on the Pellet Smoker using Hickory Pellets.

• 5# Prime Rib Roast 
• 2 Tablespoons Olive Oil
• 2 Tablespoons Swine Life Prime Beef Rub
• 2 Tablespoons Killer Hogs TX Brisket Rub 
• 2 Tablespoons Chimi Churri Original Rub
• 1 Tablespoon Garlic Flakes 
• 1 Tablespoon Onion Flakes 

Instructions

1. Prepare pellet grill for indirect smoking at 250°F using hickory pellets.
2. Trim excess fat from prime rib roast and use butcher twine to secure the shape of the roast.
3. Mix together Killer Hogs TX Brisket Rub, Chimi Churri, Garlic and Onion in a small bowl. 
4. Drizzle the outside with olive oil for a binder. Season with a layer of Swine Life Prime Beef Rub. Then generously rub the outside of the prime rib roast with the TX Brisket seasoning mixture. 
5. Place the prime rib on the smoker – use an internal meat probe to monitor internal temps. When temperature in the center of the roast reaches 120°F, remove from smoker and allow prime rib to rest for at least 20-30 minutes before slicing.

Smoked Turkey Recipe using a Sweet Tea Brine, Texas Flavors and Mesquite Wood.

• 12lb whole turkey
• 2 gallons sweet tea
• 3–4 lemons halved
• 1 bottle Malcom’s Bird Brine
• 12oz Turkey Injection *recipe below
• 1/4 cup peanut oil
• 1/4 cup Meat Church Holy Gospel Rub
• 2 Tablespoons Killer Hogs TX Rub

Turkey Injection

• 14oz can chicken broth
• 1/4 cup melted butter
• 2 Tablespoons Killer Hogs Hot Sauce
• 1 teaspoon Meat Church Holy Gospel Rub
• Combine ingredients in a mixing container and whisk. Shake or stir well before injecting.

Instructions

1. Place turkey in a large container and add the full bottle of bird brine and the lemons. Pour in the sweet tea and make sure the turkey is fully submerged in the brine. Place in the refrigerator or a cooler with ice for 24 hours.
2. Remove turkey from brine and pat dry. Spatchcock the turkey by flipping it over breast side down. Use kitchen shears to cut along the back bone on each side removing it from the bird. Cut the breast bone with a chefs knife and press down on the bird until it pops. Flip the turkey over breast side up and tuck the wing tips behind the neck.
3. Brush peanut oil over the skin and season with Holy Gospel Rub followed by a light layer of TX Rub. Inject the breast, thighs, and legs with the injection.
4. Prepare stick burner pit for indirect smoking at 275°F using lump charcoal and post oak splits for fuel. (Do not add the mesquite wood at this point)
5. Place the turkey on the pit and add 2-3 chunks of mesquite wood to the fire for smoke flavor.
6. At the 1 hour mark insert a probe thermometer into the breast of the turkey. Set the thermometer to 160°F. Add a couple more chunks of mesquite to the hot coals.
7. Monitor the internal temperate of the turkey and hold the pit at 275° the entire cook. Once the thermometer alarm sounds carefully remove the turkey from the pit and let it rest for 10 minutes before carving.

Smoked Fried Turkey – whole turkey brined and smoked with pecan wood,  then deep fried it in peanut oil for a juicy, smoked turkey with a crispy turkey skin.  

• 1 Whole Turkey 12lbs
• 1 bottle Malcom’s Bird Brine
• 2 gallons Water
• 1 can Vegetable Cooking Spray (or your favorite oil)
• 2 Tablespoons Killer Hogs AP Seasoning 
• 2 Tablespoons Malcom’s King Craw Seasoning

Instructions

1. Remove thawed turkey from packaging be sure to check the cavity and neck area for giblets.
2. Place the turkey in Meat Bag or large container and pour in the bottle of Bird Brine. Add 2 gallons of water (enough to completely submerge the bird) and place in the refrigerator or in a cooler on ice for 24-48 hours.
3. Remove turkey from brine and allow to drain. Place on a wire rack over a sheet pan and place in the refrigerator for 2 hours to dry the skin. (It helps to pat the excess moisture off the skin with paper towel)
4. Prepare pellet grill for indirect smoking at 275°F using pecan pellets.
5. Spray the skin with the cooking spray – or another oil – and season with AP seasoning on all sides.
6. Place the turkey in the smoker breast side up until an internal meat probe hits about 150° F.
7. Set up a turkey fryer for deep frying at 350°F using peanut oil for best flavor. Any clear frying oil will work.
8. Remove the turkey from the smoker and insert the turkey frying rod/hanger through the cavity.
9. Leave the meat probe inserted in the thickest part of the breast to monitor internal temperature while frying.
10. Carefully lower the turkey breast side down into the hot oil. Use extreme caution and follow the turkey fryer directions carefully.
11. When the internal temperature reaches 165°F in the breast, carefully remove the turkey from the hot oil allowing it to drain. Place the turkey immediately on a cutting board breast side up and remove the turkey frying rod/hanger.
12. Season the outer skin with King Craw Cajun Seasoning and let the bird rest for 5-10 minutes before carving.

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.

Backstrap Tacos Recipe – Deer (Venison) Backstrap seasoned with Mexican Seasonings and smoked until medium rare. Then served on a tortilla with fajita vegetables and a Gringo Green Sauce.

• 1 venison backstop trimmed and halved
• 1/4 cup Malcom’s Grande Gringo Mexican Seasoning
• 1 medium yellow onion sliced
• 1 green bell pepper sliced
• 8oz white button mushrooms sliced
• 3 roma tomatoes sliced
• 1 dozen flour tortillas – taco size
• 8oz Gringo Green Sauce* recipe below
• Fresh cilantro and cotija cheese for serving

Gringo Green Sauce

• 8oz sour cream
• 1 large Haas Avocado
• 1/4 cup chopped cilantro
• 1 jalapeño pepper roughly chopped
• 2 teaspoons Malcom’s Grande Gringo Mexican Seasoning
• Juice from 1 lime
• 1/4 cup water (more/less as needed)

Place ingredients in a blender or food processor and blend until smooth. Scrape down the sides and add a water 1 Tablespoon at a time until it reaches the desired consistency. Sauce should be smooth not chunky.

Instructions

1. Season venison back strap on all sides with Grande Gringo seasoning.
2. Prepare pellet grill or other grill/smoker for indirect coking at 250°F.
3. Place backstop on the cooking grate and smoke until internal temperature reaches 125°F on instant read thermometer. *cook until your desired doneness but I recommend medium rare
4. While back strap is on smoker sauté’ onions, bell pepper, and mushrooms on flat top griddle.
5. Season with Salt, Pepper, & Garlic and cook for 5-7 minutes. Add the tomatoes and continue to cook for 2 minutes or until tomatoes begin to soften and slightly char.
6. Remove the back strap from the grill once it reaches 125°F internal and rest for 5-7 minutes.
7. Slice into thin strips and serve on warm flour tortillas with sautéed vegetables, chopped cilantro, cotija cheese, and Gringo Green sauce*.

Grilled chicken thighs used to make a simple – quick and easy – BBQ Chicken Pizza… using White BBQ Sauce, Jalapeños and lots of cheese! This recipe is a perfect Football Food!

• 6–8 boneless, skinless chicken thighs
• 2 Tablespoons Killer Hogs Hot Rub
• 1 Pillsbury pizza crust
• 1/4 cup Killer Hogs White Sauce
• 1/4 cup sliced pickled jalapeños
• 1/4 cup diced red onion
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded triple blend cheddar cheese
• 2 Tablespoons Killer Hogs The BBQ Sauce

Instructions

1. Prepare a charcoal grill for 2 zone grilling. Hot coals on one side and a cool zone on the other.
2. Season boneless, skinless chicken thighs with Killer Hogs Hot Rub.
3. Place the chicken thighs on direct side of the grill. Flip sides for even cooking every 3-5 minutes. Continue cooking chicken thighs until internal temp hits 165 minimum. You can always move chicken to cool side to allow to finish cooking if needed.
4. Rest the chicken thighs for 5 minutes and slice into thin strips.
5. Preheat pellet grill – or any other grill – set up for indirect cooking at 425 degrees F. You can also cook pizza in the oven.
6. Open pizza crust and spread it on a greased baking sheet.
7. Spread Killer Hogs White Sauce over crust. Sprinkle half the mozzarella over sauce.
8. Top with grilled chicken thigh strips. Add sliced jalapeños and diced onion followed by triple blend cheddar and remaining mozzarella.
9. Place pizza on grill and cook until cheese has melted and edges are golden brown – about 25-30 minutes but keep an eye on it.
10. Remove pizza from grill and drizzle too with Killer Hogs The BBQ Sauce before cutting to serve.

Chunks of chicken breas – cut into big, bite-sized pieces – wrapped with bacon and a spicy pickle. Seasoned with Hot Sauce and Hot BBQ Rub, then grilled over charcoal until the chicken is done (but still juicy) and the bacon is crispy. Then served with a “Dirty Dip” dipping sauce for a sweet and spicy kick.

• 4boneless skinless chicken breast (cut into bite size chunks)
• 1 jar Killer Hogs Hot Dill Pickles
• 1lb thin sliced bacon
• 1 bottle Killer Hogs Hot Sauce
• 1/4 cup Killer Hogs Hot Rub

Instructions

1. Place bite sized chunks of chicken breast in a bowl and add hot sauce to coat. Make sure all pieces are coated. Refrigerate for at least 1 hour up to overnight.
2. Remove chicken bites from marinade and place on half strip of bacon. Add 1 Hot Dill pickle slice and secure bacon around the bite with a toothpick.
3. Season the chicken bites with Killer Hots Hot Rub
4. Prepare charcoal grill for 2 zone grilling – hot and cool side.
5. Place the bacon wrapped bites on the cool side of the grill away from direct heat. Let them cook for 35-45 minutes moving as necessary to prevent burning. Internal temperature should reach 165 internal.
6. Serve these spicy bacon wrapped chicken bites with the “Dirty Dip” Dipping Sauce.

“Dirty Dip” Dipping Sauce

• 1/4 cup Soy Sauce
• 1/4 cup Honey
• 3 heaping Tablespoons Brown Sugar
• 2 Tablespoons Sriracha Sauce
• 1 Tablespoon Pineapple Juice

Place the above ingredients in a pyrex mixing bowl and stir to combine. Heat in the microwave at 100% power for 2-3 minutes or until the sugar dissolves. Stir and allow too cool before serving. Mixture will thicken as it stands.

Catfish filets, fried with a thin and crispy batter, for a traditional Southern-Style Fried Catfish.

• 8–10 catfish filets
• 1/4 cup Killer Hogs AP Seasoning
• 1/4 cup Malcom’s King Craw Cajun Seasoning
• 2 cups Cornmeal

Instructions

1. Split catfish filets in half lengthwise and pat dry with paper towel. Place filets on wire rack.
2. Season fillets lightly with AP and King Craw on both sides and air dry for 10-15 minutes.
3. Add cornmeal to a gallon size ziplock bag and season with 1/2 Tablespoon AP and 1/2 Tablespoon of King Craw. Shake to combine.
4. Add filets to the seasoned cornmeal and toss to coat. Shake off excess in the bag and place back on wire rack. Work in batches not to over crowd the bag. Let the filets air dry again for 10-15.
5. Prepare a deep fryer with peanut oil for frying at 350-375°F. Drop filets a few at a time in the hot oil and fry for 8-10 minutes or until frying slows and the filets float to the top. Don’t overcrowd the fryer of the fish can stick together.
6. Drain the filets and place on a baking sheet lined with butcher paper.
7. Serve hot with plenty of tartar sauce, lemon wedges, and hot sauce.

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.

Porterhouse Steak smoked and topped with Bacon Tallow Butter

• 2 Porter House cut steaks about 20oz each
• 2 Tablespoons olive oil
• 2 Tablespoons Swine Life Prime Beef Rub
• 2 Tablespoons Killer Hogs Steak Rub
• 1/2 cup bacon tallow (rendered fat from 12oz pack bacon)
• 1/2 stick butter

Instructions

1. Prepare drum smoker for indirect cooking at 275°F using lump charcoal for fuel.
2. Drizzle each side of the porter house steaks with olive oil to lightly coat and season with a layer of Prime Beef rub followed by the Steak Rub. Allow the steaks to rest at room temperature for 20 minutes.
3. Place the steaks on the smoker and insert a probe thermometer into the center of one steak to monitor internal temp.
4. Smoke the steaks until the internal temperature reaches about 118° flipping half way through for even cooking.
5. Take half of the bacon tallow/drippings and mix with 1/2 stick of melted butter. Season with a dash or two of Prime Beef and Steak Rub. Rest in the refrigerate until ready to use.
6. Remove the lid from the drum and baste each steak with the bacon drippings. Flip the steaks and continue cooking (with the lid off to sear the steaks) until the internal temperature reaches about 125-128°F.
7. Remove the steaks from the grill, top each with a big dollop of the bacon tallow butter and rest for 7-10 minutes before serving.

Chicken Leg Quarters seasoned with Lemon Pepper Stepper seasoning and grilled over charcoal on the Weber Kettle

• 8 Chicken Leg Quarters
• 1/4 cup olive oil
• 3 Tablespoons Killer Hogs AP Seasoning
• 3 Tablespoons Lemon Pepper Seasoning (Tone’s Brand)
• 1 teaspoon dried parsley
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 stick butter melted
• 1–2 lemons halved
• 1 bottle Killer Hogs Mississippi White Sauce

Instructions

1. Prepare weber kettle grill for grilling using a charcoal vortex for indirect grilling using briquette charcoal.
2. Combine AP seasoning, lemon pepper, and dried herbs in small bowl and transfer to a dredge shaker.
3. Pat dry and trim leg quarters, lightly coat both sides with olive oil, and season generously with the seasoning mixture.
4. Arrange the leg quarters around the outer edge of the Weber grill for indirect cooking.
5. Half the lemons and place on the grate for 4-5 minutes cut side down. Squeeze the grilled lemon juice into the melted butter and season with 1 Tablespoon of the seasoning mixture.
6. Baste the leg quarters with the lemon butter mixture 20 minutes into the cook.
7. Continue grilling the leg quarters until the internal temperature reaches a minimum of 175°F ( I prefer to take them to 190°F for more tender meat and crispy skin).
8. Remove the leg quarters from the grill and drizzle with Killer Hogs MS White Sauce

• 1 whole brisket 13-15lbs
• 2 Tablespoons Killer Hogs AP Seasoning
• 1 packet Lipton Beefy Onion Soup Mix
• 2 cups Beef Broth
• 2 large onions sliced
• 6–8 cloves garlic minced
• 3 Tablespoons tomato paste
• 2 cups red wine
• 3–4 bay leaves
• 1/4 cup flour
• 1/2 stick butter

Instructions

1. Prepare smoker for indirect cooking at 275°F using Hickory wood splits for fuel and flavor.  (Any smoker can be used for this recipe, keep the temps steady at 275°F)
2. Trim the brisket by removing thick areas of fat and sinew from the top and bottom.  Season with AP seasoning followed by the packet of Beefy Onion soup mix. Allow the brisket to set it at room temperature for 15-20 minutes before placing it on the smoker. 
3. Smoke the brisket at 275°F until the outside starts to turn dark about 3 1/2 – 4 hours.  At this point remove the brisket from the pit and place in a large aluminum pan.
4. Add the beef broth, wine, tomato paste, garlic, onions, and bay leaves to the pan.  Insert a probe thermometer into the thickest part of the flat, and cover the pan with aluminum foil. 
5. Place the brisket back on the pit and continue to cook until the probe thermometer reaches 202°F.  At this point check the brisket for tenderness.  It should feel really soft when you insert a hand held thermometer in all areas of the brisket. 
6. Remove the brisket from the pit and carefully take it out of the braising liquid.  Place it on a sheet pan and loosely cover with aluminum foil.
7. Pour the pan liquid through a colander to separate the onions form the liquid. Pour the liquid into a fat separator or ladle off any fat from the top of the bowl.  
8. In a deep saute pan over medium heat add the flour and butter and stir for a few minutes to create a roux.  Slowly whisk in the separate liquid (about 2 cups) and whisk until it starts to bubble and thicken.  At this point stir in the onions and taste for seasoning.  If it needs a little salt and pepper just use a sprinkle of AP.  
9. Slice the brisket across the grain and serve with the brisket onion gravy. 

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.