Welcome to the first installment of Second Helpings, our new series where we go behind the curtain with the world’s most elite pitmasters. Our mission at BBQ Pro Shop is Total Flavor Domination, and who better to help us kick things off than a man who has dominated the circuit for years: Ronald Burns of Hotty Totty BBQ. In addition to to a Q & A with Ronald we're featuring one of his go to backyard recipes below.
Based out of Mississippi, Ronald and his crew have become legends in the KCBS and SCA (Steak Cookoff Association) worlds winning multiple grand championships. Today, he’s sharing the hard-earned wisdom that took him from "dirty smoke" disasters to the winner's circle.
The Rapid Fire Q&A (Plus a Few Secrets)
BBQ Pro Shop: If you were heading to the big pit in the sky, what’s on your plate for your final BBQ meal? Ronald Burns: A good Top Sirloin Steak. (Pro Tip: Check out our
The "Newstalgia" Twist: What's a classic BBQ flavor you’ve updated with a modern twist? RB: Adding Hot Honey to pork and ribs. It adds that modern sweet heat all in one drop.
The 2:00 AM Essential: What is the one tool or snack you can’t survive a competition overnight without? RB: A Little Debbie Nutty Bar and no-sugar lemonade. Keep it simple.
The "Pro Shop" Hero: If you could only use ONE rub or sauce from BBQ Pro Shop for the rest of the season, which one is it? RB:
The Most Common Mistake: What’s the one thing you see backyard cooks doing that makes you want to reach through the screen and fix it? RB: Two things: Slicing meat immediately after taking it off the cooker, and putting cold meat on the grill directly out of the fridge. Let it rest and let it temper!
The Secret Flavor Hack: What is an ingredient in your pantry that has nothing to do with BBQ, but gives your meat an edge? RB: Cinnamon and Vanilla. (Wait until you try this in a pork rub—it changes the game).
The "Sideways" Cook: What was your biggest disaster, and what did it teach you? RB: Early in my career, I cooked a comp and my pork tasted like creosote. I couldn’t understand why until I discovered my smoker wasn’t breathing. Dirty white smoke is the enemy. A clean-burning fire with clear-to-blue tint smoke is the only way to get positive results.
The "Second Helping": Beyond the win, what keeps you coming back to the BBQ community? RB: The relationships, family, and friends.
The Recipe: Ronald’s "Stress-Free" Backyard Pork Tenderloin
Ronald was generous enough to share a "Backyard Version" of his pork tenderloin. It’s 90% of the competition flavor with only 50% of the stress.
- Meat: 1.5–2lb Pork Tenderloin pack.
- The Prep: Make sure to remove any silver skin. This ensures your rubs penetrate the meat and every bite is tender.
- The Layering (The Flavor Stack): 1. Apply
Hotty Totty Climax AP Hotty Totty Rib Rub Hotty Totty Sweet Chipotle
The Cook Path:
- Fire up the pit: Set your smoker to 225–250°F. Use Apple wood (chunks or pellets) for a mild, fruity smoke.
- Smoke: Place the tenderloin on the pit for approximately 35 minutes.
- The Wrap: Wrap the meat with "Money Butter" (blue squeeze bottle butter) to lock in moisture.
- The Finish: Continue smoking until the internal temperature reaches 130–135°F.
- The Rest: This is the most important part. Let it rest for 15 minutes.
- The Glaze: Slice the tenderloin and brush each slice with
Hotty Totty Sweet Southern Shine BBQ Sauce
The "Second Helping" Secret:
Want that trophy-winning pop? Mix equal portions of Climax AP, Rib Rub, and Climax XX and give the finished slices a final "dusting" before serving. Thank us later!
Ready to Cook Like Ronald?
You can find the entire Hotty Totty BBQ collection right here at BBQ Pro Shop. Whether you’re chasing a golden ticket in the SCA or just want to be the hero of the neighborhood block party, these are the tools you need for Total Flavor Domination.
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