World Champion Smoked Pork Tenderloin, plus other rub recipe ideas

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Christopher Marks is part of a barbecue team known as "Three Little Pigs." They have won trophies for 8 American Royal Grand Champions. The World Champion Smoked Pork Tenderloin recipe has won so many awards it has been banned from competition. You can make it yourself using the recipe below.

American Royal Parade Info:

The 89th annual American Royal is next weekend, and parade is this weekend, on Saturday, Sept. 27.  FOX 4 Chief Meteorologist Mike Thompson is emcee for this year's parade.

The parade will take place along Grand Boulevard in Downtown Kansas City. Start time is 9:45 a.m. complete with an aircraft flyover. This year's theme is 'A Star-Spangled Salute' and will continue the tradition of paying tribute to America's Military. The Parade will again travel north up Grand Boulevard from Pershing to Truman Road.

Close to 4,000 people are expected to march in the parade, including active duty military, veterans from every conflict, 2,000 Boy Scouts, 4-H and FFA youngsters and some of Kansas City's best marching bands and drill teams. The Parade will also feature saddle clubs, vintage cars, civic groups and decked-out parade floats celebrating the American Royal's commitment to fostering the development of young Americans in agriculture.

2 pork tenderloin
6 Slices of Bacon
1 Bottle of Three Little Pigs Competition BBQ Sauce
1 Bottle of Three Little Pigs Championship Rub
1 Bag brown sugar

1 Tbsp. garlic powder
2 1/2 Tbsp. black pepper
3 Tbsp. Three Little Pigs Championship rub
1 1/2 tsp. ground ginger

Mix all ingredients together for the spice rub. Generously cover trimmed pork
tenderloin with spice rub and then wrap the tenderloins in the bacon strips. Pack the bacon wrapped tenderloins in the brown sugar in either a zip lock plastic bag or a ½ pan catering tin overnight. Place the tenderloins in the Good-One Smoker, cook at 250 degrees while adding 2 small chunks of Wild Cherry flavor wood. Remove from smoker when 155 degrees is reached internal and let sit for 10 minutes, and then glaze with Three Little Pig Competition BBQ Sauce.

Pineapple and rum, this one speaks for itself.

1 pineapple, ripe
1 teaspoon vanilla extract
1/2 cup brown sugar
1/2 Three Little Pig's Touch of Cherry Rub
1/2 cup vanilla rum

Cut the pineapple into 8 wedges; remove core and rind with a knife.

Place the wedges into a freezer bag with the brown sugar and Three Little Pig's Touch of Cherry seal the bag and massage brown sugar onto the wedges.

Allow the pineapple to macerate in the brown sugar and Three Little Pig's Touch of Cherry for anywhere from two hours to 4 hours; refrigerate if macerating more than a few hours.

The pineapple should release enough juice to dissolve the brown sugar and rub completely.
Heat the grill to medium heat.

Add the vanilla rum to the bag, seal and shake. Remove the pineapple from the bag and place it on the grill.

When the pineapple becomes caramel colored on the bottom side, rotate it. Repeat for each of the 3 sides of each wedge, and then remove from the grill.

Pour the juice from the bag into a saucepan and reduce over medium heat to thick syrup (be careful of flare-ups during the first minutes since there will be alcohol from the rum.

Serve the pineapple in the core alongside a main dish or serve with ice cream and drizzle with the reduction sauce.