BBQ Recipes
From backyard BBQ to competition-level cooks. More recipes coming soon.
Cosmic Pig Mexican Street Corn Cups
Sweet charred corn in citrus chile seasoning, creamy cotija sauce, and lime. Ready in 15 minutes.
Frozen sweet corn · Cosmic Wingman · Cotija · Lime · Mayo · Sour cream · Cilantro
Cosmic Wingman Sour Cream Dip
Creamy, tangy dip that comes together in minutes. Perfect for chips, veggies, or anything off the grill.
Sour cream · Cosmic Wingman
Supernova Chipotle Fry Sauce
Bold, smoky fry sauce with a scorching chipotle kick. Dip fries, burgers, chicken — anything that needs heat.
Mayo · Ketchup · Supernova
Cosmic Pig Loaded Mac & Cheese
Rich, creamy, bacon-loaded mac & cheese with a crunchy panko topping. One pan. Two rub options. Zero leftovers.
Kraft Mac · Cheddar · Monterey Jack · Solar Flare · Bacon · Panko · Frank's RedHot
Solar Flare Candied Bacon
Thick-cut bacon glazed in brown sugar and Solar Flare. Sweet, sticky, and dangerously addictive.
Thick-cut bacon · Solar Flare · Brown sugar
Ghost Pepper Wings
Dry-rubbed crispy wings with apocalyptic ghost pepper heat. No sauce needed — the rub does all the work.
Chicken wings · Exploding Uranus · Baking powder · Butter · Garlic
Apocalyptic Pulled Pork
Low and slow smoked pork shoulder with an Exploding Uranus bark that builds beautiful, gut-punching heat.
Pork shoulder · Exploding Uranus · Yellow mustard · Apple cider vinegar · Coleslaw
Hellfire Smash Burger
Ghost pepper smash burger with a crackling sear, melted pepper jack, and enough heat to make you question your choices.
Ground beef · Exploding Uranus · Pepper jack · Brioche bun · Pickles · Supernova Fry Sauce
Brave Soul Shrimp Skewers
Ghost pepper shrimp that char fast and hit hard. The rub caramelizes beautifully on high heat — ready in minutes.
Large shrimp · Exploding Uranus · Butter · Garlic · Lemon
Stardust Smashed Potatoes
Crispy-edged, fluffy-centered smashed potatoes dusted with Cosmic Dust. The easiest side dish that disappears fastest.
Baby potatoes · Cosmic Dust · Olive oil · Butter · Garlic · Fresh parsley
One Small Step for Chicken
Juicy bone-in chicken thighs with a crispy Cosmic Dust crust. Simple enough for a Tuesday, good enough for company.
Bone-in chicken thighs · Cosmic Dust · Olive oil · Garlic · Lemon
Houston, We Have Brisket
Low and slow smoked brisket with a Moo-nar Landing bark. Bold beef flavor, deep smoke ring, and a crust worth the wait.
Beef brisket · Moo-nar Landing · Yellow mustard · Apple cider vinegar · Black Hole Brisket (optional)
Dark Side of the Moo Tri-Tip
Reverse-seared tri-tip with a deep Moo-nar Landing crust. Smoky, beefy, and finished with a hard cast iron sear that locks it all in.
Tri-tip roast · Moo-nar Landing · Butter · Garlic · Fresh thyme
Black Hole Brisket Burgers
Texas-style smash burgers with coarse pepper crust
Ground beef · Black Hole Brisket · American cheese · Brioche bun · Pickles
Dark Matter Steak Bites
Pan-seared beef bites with black garlic crust
Sirloin · Dark Matter · Butter · Garlic · Fresh thyme · Sea salt
Solar Flare BBQ Meatballs
Frozen meatballs slow-cooked in a sweet heat Solar Flare glaze. Easy party food that disappears fast.
Frozen meatballs · Solar Flare · BBQ sauce · Honey · Apple cider vinegar
Solar Flare Sweet Heat Cream Cheese Dip
Warm, creamy, cheesy dip with a sweet heat kick. Serve with crackers, chips, or pretzels.
Cream cheese · Sour cream · Solar Flare · Cheddar · Bacon bits
Solar Flare Roasted Sweet Potatoes
Caramelized sweet potatoes with a smoky sweet heat crust. A perfect side dish for any BBQ spread.
Sweet potatoes · Solar Flare · Olive oil
Solar Flare BBQ Baked Beans
Thick, smoky baked beans loaded with bacon or pulled pork and finished with Solar Flare. The ultimate BBQ side.
Baked beans · Solar Flare · Bacon or pulled pork · BBQ sauce · Brown sugar
Cosmic Pig Mexican Street Corn Cups
Sweet charred corn tossed in citrus chile seasoning, creamy cotija sauce, and finished with lime. Ready in 15 minutes — no cob required.
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Ingredients
The Corn
- 4 cups frozen sweet corn kernels
- 2 Tbsp butter
- 1–2 tsp Cosmic Wingman rub
- ½ tsp chili powder (optional, for extra heat)
The Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream or Mexican crema
- ½ cup cotija cheese, crumbled
- 1 Tbsp lime juice
Garnish
- Extra cotija cheese
- Extra Cosmic Wingman rub
- Lime wedges
- Fresh cilantro
- Tajín or chili powder (optional)
Instructions
- Char the corn Heat a large skillet over medium-high heat. Add butter, then pour in the frozen corn. Cook 8–12 minutes, stirring occasionally, until the corn is hot and lightly charred.
- Season it While the corn is still hot, add 1–2 tsp Cosmic Wingman. Stir well so the rub blooms into the butter and coats every kernel.
- Make it creamy Lower the heat. Stir in the mayo, sour cream, lime juice, and cotija cheese until everything is well coated.
- Taste and finish Adjust with more Cosmic Wingman, a squeeze of lime, or extra cotija to taste.
- Serve Spoon into cups or a bowl. Top with cotija, cilantro, a lime wedge, and a light dusting of Cosmic Wingman.
Feeding a Crowd?
Scale it up for a party:
- 5 lb frozen sweet corn
- 1 stick butter
- 1 cup mayo + 1 cup sour cream
- 2 cups cotija cheese
- ¼ cup lime juice
- 2–3 Tbsp Cosmic Wingman
Cosmic Wingman Sour Cream Dip
Two ingredients. Five minutes. Addictive results. Creamy and tangy with a citrus chile kick — serve with chips, veggies, grilled chicken, or as a taco topping.
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Ingredients
- 8 oz sour cream
- 3 Tbsp Cosmic Wingman rub (add more to taste)
Instructions
- MixStir together the sour cream and Cosmic Wingman until fully combined and smooth.
- Taste and adjustAdd more rub to taste — the flavor deepens as it sits.
- Chill and serveRefrigerate at least 15 minutes to let the flavors meld. Serve with tortilla chips, fresh veggies, grilled chicken, or as a taco topping.
Cosmic Pig Loaded Mac & Cheese
Rich, creamy, bacon-loaded mac & cheese with a crunchy panko topping. One pan. Two rub options. Zero leftovers.
Pick Your Flavor
- 🔥 Solar Flare — sweet heat chipotle — approachable, crowd-pleasing, bold
- 🍋 Cosmic Wingman — citrus chile — bright, tangy, wing-night vibes
- 💥 Finish with Supernova — dust the top after baking for a spicy adult version
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Ingredients
The Pasta
- 2 packages Kraft Deluxe Four Cheese Mac & Cheese
- (cook pasta per package directions, al dente)
The Cheese Sauce
- ½ cup butter
- ½ cup flour
- Up to 2 cups half-and-half or whole milk
- ¼ cup Frank's RedHot Sauce
- 2 Tbsp Cosmic Pig BBQ rub (Solar Flare or Cosmic Wingman)
- 8 oz Monterey Jack cheese, freshly grated
- 8 oz medium cheddar cheese, freshly grated
- 6 oz real bacon bits
The Topping
- 3 oz panko bread crumbs
- 3 oz real bacon bits
Instructions
- Cook the pasta Boil the pasta until al dente. Drain and set aside.
- Make the roux Melt butter in a large saucepan over medium heat. Add flour and stir continuously until the mixture turns light tan, about 2–3 minutes.
- Build the sauce Slowly whisk in the half-and-half. Add Frank's RedHot and 2 Tbsp of your chosen Cosmic Pig rub. Stir until smooth.
- Add the cheese Stir in the grated Monterey Jack and cheddar until fully melted and creamy.
- Add the bacon Stir 6 oz of bacon bits into the cheese sauce.
- Combine Fold the cheese sauce into the cooked pasta. Transfer to a 9×13 baking dish or foil pan.
- Top it Mix panko with the remaining 3 oz bacon bits. Sprinkle evenly over the top.
- Bake Bake at 350°F for 30 minutes until hot, bubbly, and golden on top.
- Rest and serve Let it rest 5 minutes before serving.
Smoker Option
Skip the oven and bake it on your smoker at 350°F for a light smoke layer that takes this mac to another level. Perfect for backyard BBQ and cookouts.
Feeding a Big Crowd?
Scale it up for large family gatherings, holidays, or neighborhood cookouts — makes about 25–30 servings:
- 6 packages Kraft Deluxe Four Cheese Mac & Cheese
- 1½ cups (3 sticks) butter
- 1½ cups flour
- 5–6 cups half-and-half or whole milk
- ¾ cup Frank's RedHot Sauce
- 5–6 Tbsp Cosmic Pig BBQ rub
- 1½ lb Monterey Jack cheese, freshly grated
- 1½ lb medium cheddar cheese, freshly grated
- 18 oz real bacon bits (sauce) + 9 oz (topping)
- 9 oz panko bread crumbs
Use a large hotel pan or two 9×13 dishes. Bake both at 350°F for 35–40 minutes.
Solar Flare Candied Bacon
Thick-cut bacon glazed in brown sugar and Solar Flare rub. Sweet, sticky, and dangerously addictive — perfect on its own, crumbled over mac, or served alongside eggs.
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Ingredients
- 1 lb thick-cut bacon
- ¼ cup brown sugar
- 1–2 Tbsp Solar Flare rub
Instructions
- Preheat Preheat oven to 375°F. Line a rimmed baking sheet with foil and place a wire rack on top.
- Season the bacon Lay bacon strips in a single layer on the rack. Mix the brown sugar and Solar Flare together, then sprinkle evenly over both sides of each strip.
- Bake Bake for 20–25 minutes until the bacon is crisp and the glaze is sticky and caramelized. Keep an eye on it in the last 5 minutes — the sugar can burn fast.
- Rest and serve Let the bacon cool on the rack for 5 minutes before serving. It crisps up more as it cools.
Feeding a Crowd?
Scale it up for a big party or family breakfast spread:
- 3–4 lbs thick-cut bacon
- ¾–1 cup brown sugar
- 3–4 Tbsp Solar Flare
Bake in batches or use two oven racks at once. Rotate the pans halfway through for even caramelization.
Solar Flare BBQ Meatballs
Frozen meatballs slow-cooked in a sweet, smoky Solar Flare glaze. Sticky, saucy, and gone in minutes — the easiest party food you'll ever make.
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Ingredients
The Meatballs
- 2 lbs frozen meatballs (Italian, beef, or homestyle)
The Glaze
- 1 cup BBQ sauce
- ¼ cup honey or brown sugar
- 1–2 Tbsp Solar Flare rub
- Splash of apple cider vinegar
Instructions
- Make the glaze Combine BBQ sauce, honey (or brown sugar), Solar Flare, and a splash of apple cider vinegar in a large saucepan or slow cooker. Stir to combine.
- Add the meatballs Add frozen meatballs directly into the sauce — no need to thaw.
- Simmer Stovetop: Cook over medium-low heat for 20–25 minutes, stirring occasionally, until meatballs are heated through and the sauce is thick and glossy.
Slow cooker: Cook on low for 3–4 hours or high for 1.5–2 hours. - Serve Transfer to a serving dish with toothpicks. Spoon extra glaze over the top.
Feeding a Big Crowd?
Scale it up for large family gatherings or backyard parties:
- 6–8 lbs frozen meatballs
- 3–4 cups BBQ sauce
- 1 cup honey or brown sugar
- 3–4 Tbsp Solar Flare
- 3–4 splashes apple cider vinegar
Use a large slow cooker or electric roaster to keep them warm and saucy throughout your event.
Solar Flare Sweet Heat Cream Cheese Dip
Warm, bubbly cream cheese dip with a sweet chipotle kick. Serve it with crackers, chips, or pretzels — it goes fast.
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Ingredients
- 8 oz cream cheese, softened
- ½ cup sour cream
- 1–2 Tbsp Solar Flare rub
- ½ cup shredded cheddar cheese
- ¼ cup bacon bits (optional)
- Crackers, chips, or pretzels for dipping
Instructions
- Preheat Preheat oven to 350°F.
- Mix the dip In a mixing bowl, beat together the softened cream cheese and sour cream until smooth. Stir in Solar Flare, shredded cheddar, and bacon bits if using.
- Bake Spread evenly into a small baking dish. Bake for 15–20 minutes until hot, bubbly, and lightly golden on top.
- Serve hot Serve immediately with crackers, tortilla chips, or pretzels. Top with a light dusting of extra Solar Flare for color and flavor.
Feeding a Crowd?
Double or triple it for parties and get-togethers:
- 3 × 8 oz blocks cream cheese
- 1½ cups sour cream
- 3–4 Tbsp Solar Flare
- 1½ cups shredded cheddar
- ¾ cup bacon bits
Bake in a 9×13 dish for 25–30 minutes. Keep warm in a slow cooker on the "warm" setting.
Solar Flare Roasted Sweet Potatoes
Caramelized sweet potato cubes with a smoky sweet heat crust. A dead-simple side dish that steals the show at every BBQ spread.
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Ingredients
- 2 lbs sweet potatoes, peeled and cubed into ¾-inch pieces
- 2 Tbsp olive oil or avocado oil
- 1–1½ Tbsp Solar Flare rub
Instructions
- Preheat Preheat oven to 425°F. Line a large baking sheet with foil or parchment paper.
- Season Toss cubed sweet potatoes with oil and Solar Flare until every piece is well coated.
- Roast Spread in a single layer on the baking sheet — don't crowd them or they'll steam instead of roast. Roast for 20–25 minutes, flipping once halfway through, until the edges are browned and caramelized.
- Serve Serve hot as a side dish. Great alongside grilled chicken, pulled pork, or any BBQ entrée.
Feeding a Crowd?
Scale it up for a big family cookout or neighborhood BBQ:
- 6–8 lbs sweet potatoes
- 6 Tbsp olive oil
- 4–5 Tbsp Solar Flare
Use two baking sheets and rotate racks halfway through. Don't overcrowd — good browning needs airflow.
Solar Flare BBQ Baked Beans
Thick, smoky baked beans loaded with bacon or pulled pork and kicked up with Solar Flare. The ultimate BBQ side dish — bake it or throw it on the smoker.
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Ingredients
- 2 large cans (55 oz) baked beans (Bush's Original or similar)
- ½ lb bacon, cooked and crumbled — or ½ lb pulled pork
- ¼ cup BBQ sauce
- 2 Tbsp brown sugar
- 1–2 Tbsp Solar Flare rub
Instructions
- Preheat Preheat oven to 325°F (or prep your smoker to 275–300°F).
- Mix everything In a large cast iron skillet or oven-safe dish, combine the canned beans, cooked bacon (or pulled pork), BBQ sauce, brown sugar, and Solar Flare. Stir well.
- Bake or smoke Oven: Bake uncovered at 325°F for 45–60 minutes until the beans are thick and bubbling and the top has a slight glaze.
Smoker: Smoke at 275–300°F for 1.5–2 hours for a deep smoky flavor that takes these beans to another level. - Taste and serve Taste and adjust with more Solar Flare or brown sugar. Serve hot straight from the pan.
Smoker Option
Smoking these beans at 275–300°F for 1.5–2 hours gives them a depth of flavor that you simply can't get in an oven. Use cherry or hickory wood for the best results.
Feeding a Big Crowd?
These beans scale beautifully for large family gatherings and backyard BBQs:
- 4 large cans baked beans
- 1–1½ lbs bacon or pulled pork
- ½ cup BBQ sauce
- ¼ cup brown sugar
- 3–4 Tbsp Solar Flare
Use a large foil hotel pan and bake at 325°F for 60–75 minutes, or smoke for 2–2.5 hours. Stir once halfway through.
Supernova Chipotle Fry Sauce
Utah's favorite sauce just got scorched. Creamy, smoky, and packing serious Supernova heat — dip fries, burgers, chicken, or anything else brave enough to handle it.
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Ingredients
- 1 cup mayonnaise
- ⅓ cup ketchup
- 3 Tbsp Supernova rub (add more to taste)
Instructions
- MixWhisk together the mayo, ketchup, and Supernova until smooth and fully combined.
- Taste and adjustStart with 3 Tbsp and add more Supernova to hit your preferred heat level. The flavor blooms as it sits — taste again after 10 minutes.
- Chill and serveRefrigerate at least 15 minutes before serving. Serve cold with fries, onion rings, chicken tenders, or as a burger spread.
Ghost Pepper Wings
Crispy dry-rubbed wings with a ghost pepper bark that builds slow and hits hard. No sauce — just heat, smoke, and crunch. Not for the timid.
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Ingredients
- 3 lbs chicken wings, split into flats and drums
- 1 Tbsp baking powder (not baking soda — this is the crispy secret)
- 1½–2 Tbsp Exploding Uranus rub
- 2 Tbsp butter, melted
- 2 cloves garlic, minced
- Lime wedges for serving
Instructions
- Dry the wings Pat wings completely dry with paper towels. The drier the wings, the crispier the skin.
- Season Toss wings with baking powder and Exploding Uranus until evenly coated. Place on a wire rack over a baking sheet. For best results, refrigerate uncovered 1–4 hours (or overnight).
- Bake Preheat oven to 425°F. Bake wings for 45–50 minutes, flipping once at the 25-minute mark, until the skin is crispy and deeply browned.
- Finish While wings are still hot, toss in melted butter mixed with minced garlic. The butter carries the heat deeper into the wing.
- Serve Serve immediately with lime wedges and a cold drink. Pair with Cosmic Wingman Sour Cream Dip to tame the heat.
Feeding a Crowd?
- 8–10 lbs chicken wings
- 3 Tbsp baking powder
- 4–5 Tbsp Exploding Uranus
- 4 Tbsp butter + 4 cloves garlic
Use two oven racks and rotate halfway through. Don't crowd the pan — airflow is what makes them crispy.
Apocalyptic Pulled Pork
Low and slow smoked pork shoulder with an Exploding Uranus bark that is equal parts beautiful and brutal. Sweet smoke up front, ghost pepper heat on the way down. Worth every hour.
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Ingredients
The Pork
- 8–10 lb bone-in pork shoulder (butt)
- 2–3 Tbsp yellow mustard (binder)
- 3–4 Tbsp Exploding Uranus rub
The Spritz
- ½ cup apple cider vinegar
- ½ cup apple juice
To Serve
- Brioche buns or slider rolls
- Creamy coleslaw (cooling contrast to the heat)
- Extra Exploding Uranus for dusting
Instructions
- Prep the pork Trim excess fat cap to about ¼ inch. Coat the entire shoulder with a thin layer of yellow mustard — this acts as a binder and adds zero mustard flavor once cooked.
- Apply the rub Generously coat all sides with Exploding Uranus. Press it in. Let it rest at room temperature 30–60 minutes before cooking, or refrigerate overnight for deeper flavor.
- Smoke it Set your smoker to 250°F. Place the pork fat-side up and smoke for 5–6 hours, spritzing with the apple cider vinegar + apple juice mixture every 60–90 minutes after the first 2 hours.
- Wrap it When the internal temp hits 165°F and the bark is set (dark, firm, and mahogany), wrap tightly in butcher paper or foil. Return to the smoker.
- Take it home Continue cooking until the internal temp reaches 200–205°F and a probe slides in like butter — no resistance. Total cook time is 8–10 hours.
- Rest and pull Rest wrapped in a cooler (or warm oven at 170°F) for at least 1 hour. Pull apart with two forks or bear claws. Serve on buns with cold coleslaw.
Wood Choice
Cherry or apple wood for a slightly sweet smoke that complements the brown sugar in the rub. Hickory if you want bold and smoky. Avoid mesquite — too aggressive with this rub.
Hellfire Smash Burger
Ghost pepper smash burger with a hard sear, melted pepper jack, and a spread of Supernova Chipotle Fry Sauce. Sweet, smoky, and dangerously spicy. You've been warned.
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Ingredients
The Burgers
- 1½ lbs 80/20 ground beef, divided into 4–8 loose balls (2 smash patties per burger)
- 1–2 tsp Exploding Uranus rub per ball
- 4 slices pepper jack cheese
- Salt to taste
The Build
- 4 brioche buns, toasted
- Supernova Chipotle Fry Sauce (see recipe)
- Dill pickle slices
- Thinly sliced white onion
Instructions
- Heat the pan Get a cast iron skillet or flat griddle screaming hot over high heat. No oil needed — the fat in the beef handles it.
- Season and smash Season each beef ball with Exploding Uranus. Place in the hot pan and immediately smash flat with a burger press or heavy spatula. Hold pressure for 10 seconds. Season the top side.
- Sear and cheese Cook 2–3 minutes until the edges are deeply browned and crispy. Flip once, immediately lay pepper jack on top, and cook 1 more minute.
- Build the burger Spread Supernova Chipotle Fry Sauce on the toasted bun. Stack the cheesy patties, add pickles and onion, and close it up.
Brave Soul Shrimp Skewers
Ghost pepper shrimp that caramelize fast on a hot grill and hit with wave after wave of heat. Ready in 15 minutes. Best paired with something cold and someone who can handle the heat.
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Ingredients
- 1½ lbs large shrimp (16/20 count), peeled and deveined, tails on
- 1½–2 tsp Exploding Uranus rub
- 3 Tbsp butter, melted
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- Skewers (metal, or wooden soaked in water 30 min)
- Fresh parsley or cilantro for garnish
Instructions
- Make the garlic butter Combine melted butter, minced garlic, lemon zest, and half the lemon juice. Set aside.
- Season the shrimp Toss shrimp with Exploding Uranus and half the garlic butter until evenly coated. Skewer 4–5 shrimp per skewer, threading through the tail and body.
- Grill hot and fast Preheat grill to high heat (450–500°F). Grill skewers 2–3 minutes per side until shrimp are pink, slightly charred, and just cooked through. Don't overcook — shrimp go rubbery fast.
- Finish and serve Pull off the grill and immediately brush with the remaining garlic butter. Squeeze the remaining lemon juice over the top, garnish with parsley or cilantro, and serve at once.
Stardust Smashed Potatoes
Boiled until tender, smashed flat, and roasted at high heat until the edges are shatteringly crispy. Cosmic Dust turns this simple side into something people fight over.
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Ingredients
- 2 lbs baby potatoes (Yukon Gold or red)
- 3 Tbsp olive oil or melted butter
- 1½–2 tsp Cosmic Dust rub
- 3 cloves garlic, minced
- Fresh parsley or chives, chopped
- Flaky sea salt to finish
- Sour cream for serving (optional)
Instructions
- Boil Add potatoes to a large pot of salted water. Bring to a boil and cook 15–20 minutes until fork-tender all the way through. Drain and let steam dry for 5 minutes.
- Smash Preheat oven to 450°F. Place potatoes on an oiled baking sheet. Use the bottom of a glass or a flat spatula to smash each one to about ½-inch thickness — the flatter, the crispier.
- Season Drizzle olive oil generously over each smashed potato. Mix Cosmic Dust with minced garlic and sprinkle evenly over the top.
- Roast Roast for 20–25 minutes until the edges are golden brown and crispy. Don't flip — let the bottom side go until it's deeply caramelized.
- Finish and serve Finish with a pinch of flaky sea salt and fresh parsley. Serve hot with sour cream on the side.
Feeding a Crowd?
- 5–6 lbs baby potatoes
- ½ cup olive oil
- 4–5 tsp Cosmic Dust
- 6–8 cloves garlic
Use two baking sheets and rotate halfway through. Give them plenty of space — crowded potatoes steam instead of crisp.
One Small Step for Chicken
Bone-in, skin-on chicken thighs seasoned generously with Cosmic Dust and roasted until the skin crackles and the meat pulls clean from the bone. One giant leap for your weeknight dinner.
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Ingredients
- 6–8 bone-in, skin-on chicken thighs
- 2 Tbsp olive oil
- 2–3 tsp Cosmic Dust rub
- 4 cloves garlic, smashed
- 1 lemon, halved
- Fresh thyme or rosemary (optional)
Instructions
- Preheat and dry Preheat oven to 425°F. Pat chicken thighs completely dry with paper towels — dry skin is crispy skin.
- Season Rub each thigh with olive oil, then coat generously with Cosmic Dust on all sides — don't be shy. Lift the skin and rub a little underneath directly on the meat.
- Arrange Place thighs skin-side up in a cast iron skillet or oven-safe baking dish. Nestle in the smashed garlic cloves and fresh herbs. Squeeze half the lemon over the top.
- Roast Roast for 35–40 minutes until the skin is deep golden brown and crispy, and the internal temperature reaches 165°F. No flipping needed.
- Rest and serve Let rest 5 minutes. Squeeze the remaining lemon half over the top and serve with Stardust Smashed Potatoes and a simple salad.
Spatchcocked Whole Chicken
This rub shines on a whole bird too. Remove the backbone, flatten it, coat in Cosmic Dust, and roast at 425°F for 45–55 minutes or smoke at 275°F for 2–2.5 hours. Cosmic Dust's all-purpose blend makes it one of the best simple whole-chicken rubs you'll ever use.
Houston, We Have Brisket
Smoked beef brisket with a Moo-nar Landing bark — bold beef flavor, deep smoke ring, and a mahogany crust that took all day to earn. This one's worth every hour.
Rub Options
- 🐄 Moo-nar Landing — bold, savory beef rub with deep garlic and herb notes. Rich bark, crowd-pleasing flavor.
- 🖤 Black Hole Brisket — pure Texas style. Salt, coarse black pepper, and smoke. Stripped-down and intense.
- 💥 Mix both — use 2 Tbsp Moo-nar Landing + 1 Tbsp Black Hole Brisket for the best of both. Savory complexity with a bold salt-and-pepper backbone.
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Ingredients
The Brisket
- 10–14 lb whole packer brisket (point and flat together)
- 2 Tbsp yellow mustard (binder)
- 3–4 Tbsp Moo-nar Landing rub
- 1 Tbsp Black Hole Brisket rub (optional, for salt-and-pepper depth)
The Spritz
- ½ cup beef broth
- ½ cup apple cider vinegar
Instructions
- Trim Trim the fat cap to ¼ inch. Remove any hard fat between the point and flat. A little fat is good — too much and the rub can't reach the meat.
- Bind and rub Coat the brisket in a thin layer of yellow mustard. Apply Moo-nar Landing rub generously on all sides, pressing it in. Add a dusting of Black Hole Brisket on top if using the blend. Refrigerate uncovered overnight for best results, or cook immediately.
- Smoke Set smoker to 225–250°F. Place brisket fat-side up. Smoke for 5–7 hours, spritzing with the beef broth + vinegar mixture every 90 minutes after the first 2 hours.
- Wrap When the internal temp hits 165°F and the bark is set (dark, firm, and not sticky), wrap tightly in butcher paper. Return to the smoker.
- Finish Continue cooking until the internal temp reaches 200–205°F and a probe slides through the flat like warm butter — zero resistance.
- Rest This is the most important step. Rest the wrapped brisket in a cooler or warm oven (170°F) for at least 1–2 hours. The juices redistribute and the texture transforms.
- Slice and serve Slice the flat against the grain into ¼-inch slices. Separate the point and cube it for burnt ends, or slice it as well. Serve with pickles, white bread, and extra rub on the side.
Wood Choice
Post oak is the traditional Texas choice and pairs beautifully with Moo-nar Landing's beef-forward profile. Hickory gives bolder smoke. Cherry adds a subtle sweetness. Avoid apple or fruit woods — too mild for brisket.
Dark Side of the Moo Tri-Tip
Reverse-seared tri-tip with a deep Moo-nar Landing crust. Low and slow to build flavor, then a screaming hot sear to lock it all in. Sliced thin against the grain — tender, beefy, and showstopping.
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Ingredients
- 2–3 lb tri-tip roast
- 1 Tbsp olive oil
- 2 Tbsp Moo-nar Landing rub
- 2 Tbsp butter
- 3 cloves garlic, smashed
- 3–4 sprigs fresh thyme
Instructions
- Season Coat the tri-tip with olive oil, then apply Moo-nar Landing generously on all sides. Let sit at room temperature 30 minutes, or refrigerate uncovered overnight.
- Reverse sear — low heat first Preheat oven to 250°F (or set smoker to 225°F). Place tri-tip on a wire rack over a baking sheet. Cook until the internal temp reaches 115°F for medium-rare — about 45–60 minutes depending on size.
- Sear Pull the tri-tip and let it rest while you heat a cast iron skillet over high heat until smoking. Add butter, garlic, and thyme. Sear the tri-tip 2 minutes per side, basting constantly with the butter. You want a dark, crackling crust.
- Rest Rest on a cutting board for 10 minutes. Don't skip this — the juices need time to settle back into the meat.
- Slice against the grain The grain of the tri-tip changes direction partway through the roast — slice perpendicular to the grain on each section. Thin slices (¼ inch) are the goal. Serve immediately.