Killer Hogs is Malcom and Waylon Reed, brothers who grew up going to Springfest in Southaven and have been cooking competition barbecue since 2001. Malcom's rubs started the way a lot of good ones do: he'd mix three pounds, keep one to cook with and sell the other two.
The BBQ Rub is their flagship. It's sweet and balanced, with a little kick at the end, and it gives pork a mahogany color.
At Memphis in May, Malcom has layered it with Swine Life Mississippi Grind on the back of his competition ribs.
Ribs, pork butt, chicken and beef.
More heat: Killer Hogs Hot BBQ Rub. Savory: The AP Rub.