Summer grilling season is here, and Blackbeard Spice Company is turning up the heat with a lineup made for long weekends and smoky cookouts. From tender pulled pork with bark that bites back, to smash burgers dripping in cheesy perfection, crispy wings with customizable flair, and ribs so rich they barely need sauce—these recipes are packed with big flavor and Southern swagger. Whether you're hosting a July 4th bash or just craving next-level barbecue, these dishes bring the fire, the flavor, and the feast.
Boston Butt
Nothing says summer like the slow, smoky aroma of a well-prepared Boston butt. This recipe uses a balanced blend of heat, moisture, and time to deliver tender, juicy pulled pork with deep flavor and a beautiful bark—perfect for sandwiches or plates with classic Southern sides.
Ingredients:
• Bone-in Boston butt (8–10 lbs)
• Yellow or Dijon mustard
• Redbeard’s Spice by Blackbeard Spice Co.
• Blackbeard’s Spice Small Batch X
• Apple juice
• Pineapple juice
• Red wine vinegar
• Heavy-duty aluminum foil
Instructions:
1. Preheat the Cooker
Fire up your grill or smoker and set it for indirect cooking at a steady 250–275°F. While the cooker comes to temperature, start prepping the pork.
2. Season the Meat
Pat the Boston butt dry with paper towels. Apply a thin layer of mustard (either classic yellow or Dijon) over the entire surface. This helps the rub stick and adds subtle flavor. Next, apply a generous coating of Redbeard’s Spice, followed by a top layer of Small Batch X for added complexity and a bold crust.
3. Set Up for Moisture
Place the pork butt fat-side down on the grill or smoker.
To maintain humidity in the cooker, use a drip pan on the plate setter or place a shallow pan next to the meat. Fill it halfway with a 1:1:1 ratio of apple juice, pineapple juice, and red wine vinegar. This mix will steam during the cook, enhancing the flavor and preventing the meat from drying out.
4. Baste as You Go
Throughout the cook, use a mop brush to baste the pork with the juice mixture. Drizzle the liquid lightly over the top, letting it cascade down the sides of the meat. This adds layers of flavor and helps maintain moisture in the bark.
5. Cook Low and Slow
Let the pork butt cook until it reaches an internal temperature of 190–195°F. This typically takes several hours, so patience is key. Avoid opening the cooker too often—consistency in temperature will reward you with a better result.
6. Rest and Shred
Once the desired internal temperature is reached, wrap the pork tightly in foil and place it in a cooler lined with clean towels. Let it rest for 2 to 4 hours. During this time, the meat will relax, and the juices will redistribute for a tender final product.
When ready, unwrap the pork and remove the bone—it should pull out clean with no resistance. Shred the meat to your preferred consistency and serve on buns for pulled pork sandwiches or alongside your favorite Southern fixings.
Calico Jack’s Smash Burgers (with Cheese)
These smash burgers are crispy, juicy, and loaded with flavor. Blackbeard’s Calico Jack Seasoning delivers bold spice, while sweet griddled onions and melted cheese take them to the next level. Finished with yellow mustard on a buttery toasted bun, they’re a simple but unforgettable addition to your burger lineup.
Ingredients
• 1 lb ground beef (80/20 blend), divided into four ¼ lb portions
• Blackbeard’s Spice Calico Jack Seasoning
• 1 large onion, thinly sliced
• 4 slices American cheese (or your preferred melty cheese)
• Yellow mustard, to taste
• 4 burger buns
• 4 tablespoons unsalted butter, softened
Instructions
1. Set Up the Griddle
Preheat your griddle with two heat zones:
• Hot zone (left side): Medium heat for searing.
• Cool zone (right side): Low heat for toasting buns.
2. Toast the Buns
Spread softened butter on the cut side of each bun. Toast on the cooler zone until golden brown (1–2 minutes). Set aside.
3. Form the Beef Balls
Roll the ground beef into four loose ¼ lb balls. Keep them airy for better texture.
4. Cook the Smash Burgers
Place beef balls onto the hot zone. Immediately top with a handful of thin-sliced onions.
Using a heavy spatula or burger press, smash the balls flat, pressing the onions into the meat.
Season the exposed side with Calico Jack Seasoning.
Cook 2–3 minutes until the edges are crisp and caramelized. Flip each patty, then immediately top with a slice of cheese. Cook for another 1–2 minutes, allowing the cheese to melt over the onions.
5. Assemble the Burgers
Spread yellow mustard on the bottom bun. Add the cheesy, onion-topped patty. Cap with the top bun.
Serve immediately with fries, chips, or grilled veggies. These burgers are rich, cheesy, and loaded with bold flavor—no toppings necessary.
Bold & Smoky Chicken Wings with Kraken, Triton, or Small Batch X
These wings are all about flavor and crisp texture, whether you’re team Kraken, Triton, or Small Batch X. Each Blackbeard Spice rub brings a unique personality—Kraken brings the savory, Triton gleams with bright and bold from the Greek flair, and Small Batch X delivers rich, balanced depth. Grilled to crispy perfection, these wings are ideal for backyard cookouts for the 4th of July and any other cookout.
Ingredients:
• 4–5 lbs of chicken wings, split at the joint and patted dry
• 2–3 tbsp neutral oil (like avocado, evoo, or canola)
• Blackbeard Spice Kraken, Triton, or Small Batch X rub (enough to coat evenly)
• Optional: cornstarch (1 tbsp per pound) for extra crisp skin
• Optional garnishes: sliced jalapeños, chopped cilantro, fresh lime wedges, or blue cheese dressing
Instructions:
1. Prep the Wings
Start by patting the wings completely dry with paper towels—this is key for crispy skin. Toss the wings in a large bowl with neutral oil and, if desired, a light dusting of cornstarch to enhance texture.
Sprinkle generously with your choice of Kraken, Triton, or Small Batch X rub. Toss until every wing is evenly coated. Let them rest at room temperature while the grill preheats.
2. Fire Up the Grill
Preheat your grill to 400°F for indirect cooking. Set it up so the wings can cook away from direct flames—either by turning off the middle burners or using a two-zone charcoal setup. This gives you crispy skin without flare-ups.
3. Grill Low and Slow (Then Finish Hot)
Place wings on the indirect side of the grill, close the lid, and cook for 30–40 minutes, flipping once or twice, until the internal temperature reaches 185–195°F. Wings are safe to eat at 165°F, but going higher renders more fat and crisps the skin beautifully.
For a final blast of crispness, move the wings over direct heat for 1–2 minutes per side, just until they blister and char lightly.
4. Serve Hot
Serve the wings right off the grill with your choice of garnishes. For Kraken or Small Batch X, consider cooling things off with a drizzle of blue cheese dressing or a side of ranch.
Ribs featuring Blackbeard’s Small Batch X & Redbeard’s Rub
Ingredients
• 2 racks St. Louis-style pork ribs
• Blackbeard Spice Small Batch X (base layer)
• Blackbeard Spice Redbeard’s Rib Rub (top coat)
• Foil, butter, brown sugar, honey (for wrap stage)
• Optional: Apple juice or a 50/50 mix of apple juice and vinegar for spritzing
• Optional: Your favorite BBQ sauce for glazing
Instructions
1. Prep Your Smoker
Set your grill or smoker for indirect cooking and stabilize the temperature at 250–275°F.
Use fruit woods like apple or cherry for a clean, sweet smoke that complements the rubs.
2. Prep the Ribs
Remove the membrane from the bone side of each rack. Pat the ribs dry with paper towels.
Generously season both sides with Small Batch X as your foundation. Then apply a top coat of Redbeard’s Rib Rub, covering the surface evenly for a bold, layered flavor.
3. Smoke – 3 Hours
Place the ribs bone-side down on the smoker. Smoke uncovered for 3 hours, spritzing occasionally with apple juice or a vinegar blend to keep the surface moist and help build bark.
4. Wrap – 2 Hours
After 3 hours, lay each rack meat-side down on a double layer of foil. Add a few pats of butter, a sprinkle of brown sugar, and a drizzle of honey directly on the foil beneath each rack.
Wrap tightly and return to the smoker for 2 more hours.
5. Finish – 30 to 60 Minutes
Carefully unwrap the ribs and place them back on the smoker, meat-side up.
If using sauce, brush a thin layer over each rack. Smoke uncovered for 30–60 minutes, or until the glaze sets and the ribs bend gently when lifted—tender, but not falling apart.
Serve
Let ribs rest for 10–15 minutes. Slice between the bones and serve hot.