Hellhounds Dirt - South Chicago Style BBQ Rub

Chicago Style Barbecue Ribs with Hellhounds Dirt

Ingredients:

• 4 lbs. pork spare ribs
• ½ cup Hellhounds Dirt (South Chicago Style BBQ Rub)
• Your favorite BBQ sauce
• Hot links, pies, white bread, and Mumbo Sauce (for serving)
• Classic Cole Slaw, Vinegar Slaw, or Broccoli Salad (optional sides)

Instructions:

• Season: Generously coat both sides of the ribs with ½ cup Hellhounds Dirt. Let them sit at room temperature for 30 minutes to absorb the flavors.
• Preheat Smoker: Set your smoker to 225°F.
• Smoke: Place the ribs bone side down in the smoker. Cook for 2 to 2¼ hours, or until the internal temperature reaches 190–195°F. The meat should pull back from the tips of the bones.
• Sauce: Brush the ribs with your favorite BBQ sauce. Continue cooking for another 30 minutes to set the sauce.
• Rest: Remove the ribs from the smoker and let them rest for 15 minutes.
• Serve: Cut into rib sections. Serve with hot links, pies, white bread, and Mumbo Sauce for dipping. Add a side of Classic Cole Slaw, Vinegar Slaw, or Broccoli Salad if desired.

Enjoy the bold, smoky flavors inspired by South Chicago barbecue!

 

 

Ignite your taste buds with Hellhounds Dirt – a bold, smoky BBQ rub inspired by the legendary flavors of South Chicago. Crafted with a fiery blend of kosher salt, onion, pepper, garlic, crushed red pepper, coriander, rosemary, thyme, and smoked chipotle, this rub transforms any meal into a mouthwatering experience. Perfect for ribs, hot links, or anything you want to elevate with a touch of heat and a kiss of smoke. Bring the spirit of Chicago’s iconic barbecue to your kitchen and savor the flavor of true working-class ingenuity.

Hellhounds Dirt Spice Blends are sifted prior to packaging.  Shaker spice jars are sealed with a pressure sensitive liner. Store in a cool, dry place, and away from heat. Products may clump due to heat, humidity or improper seal. If your spice blend is clumping, remove from package and resift, or place in a coffee grinder or blender. 

Our shipping methods are reliable, using Shippo that searches for the cheapest rates and carriers according to your selected delivery times. Average delivery 2-5 days after order placed and packaged.

If you’re not satisfied with your product for any reason within 30 days of receiving your order, contact us at community@killersfirehousefoods.com for a replacement, substitution, or refund. Please include any photos of damaged products during shipping and/or any complaints with the product(s). 

 

Yield: 4 cups

Ingredients:

• 1 (6 oz) can tomato paste
• ⅔ cup white sugar
• 1 cup pineapple juice
• 1 cup distilled white vinegar
• Juice of 1 lemon
• ¼ cup honey
• 2 tbsp soy sauce
• 1½ tbsp freshly grated ginger or ½ tsp of dried
• 1 tsp cayenne pepper

Directions:

• In a saucepan, combine tomato paste, and sugar. Add pineapple juice, vinegar, lemon juice, and honey. Stir in soy sauce, ginger, and cayenne.
• Whisk thoroughly and place over medium-high heat. When it starts to bubble, reduce to medium-low and simmer, whisking occasionally, until slightly thickened (about 10-15 minutes).
• Remove from heat and let cool for about 10 minutes. Strain through a fine mesh to remove solids.

Serves 8.

Ingredients:

• 1 cup mayonnaise
• 6 Tbsp. sugar
• 1/4 cup cider vinegar
• 1 1/2 tsp. kosher salt
• 1 tsp. black pepper
• 1 small (2-lb.) green cabbage head
• 2 large carrots (about 5 oz.)
• 1 small Vidalia onion (about 6 oz.)

Directions:

• Make the Dressing:
  In a large bowl, whisk together the mayonnaise, sugar, cider vinegar, salt, and black pepper. Cover and refrigerate until you’re ready to use.

• Prepare the Vegetables:

  • Cut the cabbage into quarters and shred it using the large holes of a box grater.
  • Shred the carrots and onion on the box grater as well.

• Mix the Coleslaw:
  Add the shredded cabbage, carrots, and onion to the bowl with the dressing. Stir everything together until well combined.

• Chill:
  Refrigerate the coleslaw for at least 30 minutes before serving to let the flavors meld.

Enjoy your fresh, homemade coleslaw!

Serves 12 

Ingredients:

• 1/2 cup apple cider vinegar
• 1/2 cup ketchup
• 1/4 cup granulated sugar
• 1 Tbsp. hot sauce (like Texas Pete), plus more to taste
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1 small (about 2 lb.) head green cabbage, grated (about 8 cups)

Directions:

• In a large bowl, whisk together the vinegar, ketchup, sugar, hot sauce, salt, and pepper until well combined.
• Add the grated cabbage and stir until evenly coated.
• Adjust hot sauce to taste if desired.
• Cover and refrigerate for at least 1 hour, or up to 3 days before serving.

At Killer's Firehouse Foods, LLC, we are proud to announce that all our net profits from Hellhounds Dirt will be donated to the Chicago Fire Department Firefighter/Paramedic Jose Perez's Go Fund Me for his recovery and rehabilitation.

We are currently adding support for Lazarus Jackson, who is living with Alzheimer's Disease.

The most direct way to support these two campaigns is to donate to GoFundMe.

GoFundMe for Jose: https://gofund.me/f4ce03597
SF Gate article regarding Jose.
https://www.sfgate.com/sports/article/triathlete-horrific-moment-paralyzed-sf-race-20372426.php

Go Fund Me for Laz: https://gofund.me/322254e36
 

Starting May 6, 2026, all net profits from in-store purchases of Hellhounds Dirt will be split between Jose and Lazarus.

For online purchases, please specify which GoFundMe campaign you would like to support in the order notes. If no preference is indicated, the profits will be split equally between the two campaigns.

Additionally, future net profits will be dedicated to supporting injured and recovering First Responders. As a company founded by a former firefighter, we are committed to giving back and supporting those who selflessly serve our communities. Thank you for joining us in this important cause.

This blend gives you a balanced profile: savory garlic and onion up front, black pepper bite, mild heat from crushed red pepper and chipotle, and an herb finish from rosemary and thyme. The coriander rounds it out with a subtle citrus-earth note.

Laz's "Wing a Ding" Chicken Wings, Smoked and Grilled.

 

Ingredients
Wings

• 4–5 pounds chicken wings, split
• 3–4 tablespoons Hellhounds Dirt
• 1 tablespoon baking powder (optional for crispier skin)
• 1 tablespoon olive oil

BBQ Glaze

• 1 cup barbecue sauce
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Hellhounds Dirt

Instructions

1. Prep the Wings
Pat wings very dry with paper towels.
In a large bowl combine:

• Wings
• Hellhounds Dirt
• Baking powder
• Olive oil

Toss until evenly coated.

Refrigerate uncovered 2–6 hours if possible. This helps dry the skin and builds better texture.

2. Smoke or Grill

Smoker Method
Set smoker to 250°F.

Use:

• hickory
• apple
• or cherry wood

Smoke wings for 45 minutes.

Increase heat to 375°F and cook another 20–30 minutes until skin crisps and internal temp reaches 185–190°F.

Grill Method
Set grill for two-zone cooking:

• one hot side
• one cooler side

Cook wings indirect for 25–30 minutes, turning occasionally.
Move to direct heat for 5–8 minutes to crisp skin.

3. Make the BBQ Glaze
In a saucepan over low heat combine:

• BBQ sauce
• honey
• apple cider vinegar
• Worcestershire
• extra Hellhounds Dirt

Simmer 5 minutes.

4. Sauce & Finish
Toss wings lightly in sauce.
Return to grill 2–3 minutes to caramelize.
Do not over-sauce — this rub already carries strong savory character and pepper heat.

Flavor Profile

• Pepper-forward
• Savory garlic/onion backbone
• Mild smoky heat
• Herbaceous finish
• Excellent with lager beer, grilled corn, slaw, or mac and cheese

Optional Variations

Carolina Style
Add:

• 2 tablespoons yellow mustard
• extra vinegar

Sweet Heat

Add:

• peach preserves
• brown sugar
• hot honey

Extra Smokehouse

Add:

• more smoked chipotle
• smoked paprika
• mesquite smoke

Yield

• Serves 4–6