Cut the Lemon (1) into wedges.
Prepare your Big Green Egg or other charcoal grill for direct cooking temperature should be 475-500 degrees F (250-260 degrees C).
Allow the Salted Butter (16 tablespoon) to soften to room temperature. Once soft mix in the Pecorino Romano Cheese (1/4 cup), Garlic (2 clove), Italian Flat-Leaf Parsley (1 tablespoon) and Killer Hogs The A.P. Rub (1 teaspoon).
Place freshly shucked Oysters (12) directly on grill grate and cook for 3-4 minutes just until the liquid in the oysters starts to bubble.
Spoon 1 heaping teaspoon of butter mixture onto each oyster.
Cook an additional 3-4 minutes or until the tops are slightly browned and the sides of the oyster start to curl.
Carefully remove from grill, top with a squeeze of fresh lemon wedge juice and Crystal hot sauce.
Serve with Saltine Crackers or straight out of the shell, Enjoy!