A while back, Malcom Reed from HowToBBQRight.com sent me some of his competition team’s (Killer Hogs) BBQ sauce and rub to check out. Not only does Malcom’s website have a TON of informative, instructional videos on how to cook all things BBQ….but he and his brother Waylon have an impressive track record in the competition arena as the Killer Hogs BBQ Team. It goes without saying then their go-to rub and sauce (and recipes that they created) is going to be good.
Their sauce is called “The BBQ Sauce” and is a sweet and tangy, tomato-based sauce that reminds me a lot of one of my favorite sauces ever, the Blues Hog “Original”. It’s sweet, tangy, thick and sticky like the Blues Hog, but I think it’s tangier and also has a bit more kick to it. As you can see in the pic below, it pours a nice mahogany color and has a thick, sticky consistency. Only real downside in my opinion is it has both high fructose corn syrup and some preservatives. I realize those additions have their benefits, but I always appreciate when a recipe leaves that stuff out. Just seems more “natural” to me I guess. What’s probably more important though is the taste…and I can honestly tell you this is one of the best finishing rib sauces I think you’ll find out there right now. It sticks to the ribs and leaves an amazing, caramelized sheen to the ribs after they’ve been glazed and left in the smoker for 30-40 minutes. It will also be great on pulled pork and poultry, but I think slathering it all over some ribs is where it’s at with this sauce.
Their rub is called “The BBQ Rub” and it is a general purpose rub that can be used on pretty much any meat. It’s got your typical brown sugar, paprika, garlic powder, etc….ingredients that work well with pretty much any meat you want to BBQ, but it also has some unique additions like orange peel and dill weed. What I REALLY liked about this rub (other than the great taste) was the AMAZING color it gave the ribs after I dusted them and let them sit for 20 minutes or so (check that out in the video). Again, per the name, this rub is meant to be versatile enough to be “The” rub you go to for any meat you want to throw on the smoker.
For the ribs, the process was really straightforward. First, dust the ribs with the The BBQ Rub and let sit for 20-30 minutes before tossing on your smoker. After 3 hours or so of slow smoking over indirect heat at 225°, Malcom recommends adding a few squirts of Parkay, some honey and some more of the rub. After 45 min – 1 hr, the ribs should be pulling away from the bone nicely (but not too much). Take them out of the foil and sauce them with the The BBQ Sauce and let smoke for another 30 min or so. Serve and enjoy!
Check out all of Malcom’s videos and BBQ tips and tricks at HowToBBQRight.com.
Make sure to check out the video of me cooking some baby backs “Killer Hogs” style below.