Warning: session_start() [function.session-start]: Cannot send session cookie - headers already sent by (output started at /home/admin/public_html/wp-content/themes/wholehogtwo/header.php:5) in /home/admin/public_html/wp-content/themes/wholehogtwo/functions.php on line 571

Warning: session_start() [function.session-start]: Cannot send session cache limiter - headers already sent (output started at /home/admin/public_html/wp-content/themes/wholehogtwo/header.php:5) in /home/admin/public_html/wp-content/themes/wholehogtwo/functions.php on line 571

Warning: Invalid argument supplied for foreach() in /home/admin/public_html/wp-content/themes/wholehogtwo/functions.php on line 574

Pig of the Month BBQ

Meta Menu

About Us

The Pig of the Month BBQ Story

We searched the WHOLE country for the best barbecue.

No, really, we did.

And we had one hell of a great time doing so. The Pig of the Month BBQ Richards Family   Our family, the Richards family, would go on family vacations every year in every part of the country and turn each trip into one big barbecue hunt. We literally went to every so-called BBQ hot spot and had our fingers deliciously smeared from digging into A LOT of different kinds of barbecue. (Trust us, we’ve tried them all!) We went through some tough ones (pun intended), but we also found some authentic, finger-lickin’ good ones—usually from mom-and-pop restaurants and other hole-in-the-wall dining places. (Told you we’ve been everywhere.) And after scouring every town, city, state, or region, our search has finally ended. Guess where?  Right in our kitchen.   Lea Richards, BBQ Pit Master for Pig of the Month BBQ Pig of the Month BBQ is a product of a beloved family tradition—our family’s insanely wild goose chase for the best barbecue. But, we realized that we need not continue the hunt, fun as it was. We didn’t have to go anywhere for the best barbecue. We had all the experience, tips, and recipes from around the country to make the best barbecue in the country, right in our house! And YOU shouldn’t have to, also. By recreating our favorite barbecues from different regions, we’ve decided to make our own perfectly smoked barbecue ribs, award winning pulled pork, specialty sausages, gourmet bacon BBQ sides, and lip-smacking Award Winning BBQ sauces—and share the goodness with you! Pig of the Month offers ribs just the way all barbecue lovers want them: perfectly seasoned, tender-on-the-inside but crispy-on-the-outside, smoky, and mouthwatering—just tear-off-the-bones good barbecue. Our smoking technique is one that was perfected over many decades. (We didn’t just stuff ourselves full with all the barbecue; we also did research.) Customer Review for Pig of the Month BBQ So, let us eat with you at your kitchen table tonight…I promise we’re fun!  

Our Guarantee to You

We just know you’ll love our products, but if for any reason you aren’t happy we will refund your order and send you something else.  It’s that simple.  Learn more about our 100% money back in your pockets guarantee.    

To Prove Our Point, Here’s Some of The Funny Stories From Our Personal Vault

Key West-  How a jelly fish sting turned into BBQ from heaven There we were, enjoying the beautiful weather of Key West, relaxing and playing on the beach, when we all hear a frightening scream.  I look around and see no one else but my brother Matt, screaming and grabbing his foot.  Of course, we all run that way to check it out.  We get there, and through the tears realize he’s stepped on a jellyfish.  Oh boy.  At that point, since we happened to be on a very remote beach that was a nice 1.5 mile hike in from the woodsy area, we were freaking out a little bit. Then… to our rescue comes an older lady out of one of the 3 small beach shacks on this beach.  She said she heard screaming and came out to check everything.  After learning that there was a young boy with a jellyfish sting, she goes back into the house, throws together a potion that smelled of lemons and magically healed Matthew.  The kindness didn’t end there though.  She invited us to stay for dinner until he could walk on the foot again.  Well, what do you know, but BBQ was on the menu.  Not any BBQ we had ever had before either, but the same BBQ that inspired the sauce we have today. (maybe it’s not that funny, but it was a good story) While developing the cooking method and sauce for Memphis Ribs While I was spending days testing out the perfect blends for the Memphis sauce and ribs we had a BBQ burglar.  I thought I was really starting to go a bit loopy when day after day I would take the meat off the grill, put it on a platter on the patio and wait for it to rest.  I would go inside to fetch the sauce and fixings, and by the time I would come back…the ribs had walked off the job!! 3 days in a row of this, and I started investigating.  I put up one of those teddy bear cams on the deck in a pot of flowers and waited patiently.  Well, it happened again, so I went and reviewed the tapes.  THE DOG.  My Scottish terrier, Booper, mind you only about a foot tall, had been jumping from chair to table and back down again and then taking the ribs slab by slab into her cache in the garden.  When I went to the garden, I found 13 slabs of meat slightly buried near the cucumbers.  This is the tale of how Booper “baby bear” Richards became our unofficial taste tester.  (we call her baby bear because she has the appetite of a small bear) Booper Richards Unofficial Taste Tester of Pig of the Month BBQ Ribs The Oven Catastrophe of 01‘ Thanksgiving at our house is a big project.  Roughly 30-35 people come, we make up about 6 turkeys, 3 pots of potatoes, etc.  This one year in particular, things got really crazy.  We keep the turkeys in our refrigerator in the basement of the house usually.  Well, come thanksgiving morning and time to cook em, we find that someone had unplugged the fridge and every turkey had gone sour.  EVERY ONE.  Oh boy, what to do now?  Well, we always have BBQ ribs and some pork in the freezer stashed away waiting to be made, so BBQ for thanksgiving it was!  We sat there and BBQ’d for the next 6 hours until everyone came over and looked at us quite oddly as they were presented with the menu.  But, everyone loved it, and we came up with the special spicy Texas BBQ sauce that day to honor the Indian heritage of thanksgiving.    

Did We Answer Your Question?

If we missed something or you need more information, let us know and we will be happy to help.