Mix together Champagne Vinegar (1/2 cup), Vidalia Onion (1 tablespoon), and Freshly Ground Black Pepper (1 teaspoon) and store in refrigerator a couple hours before serving.
Prepare Smoker for indirect cooking at 250-275 degrees F (120-140 degrees C) with pecan wood for flavor.
Place Full Size Aluminum Pan filled half way with water on lower cooking grate. Water Pan should be between cooking grate and heat source for steam.
Arrange Steamed Blue Crab (24) on cooking grate and smoke for 15 Minutes.
Melt Butter (1/2 cup) and add Killer Hogs BBQ Rub (2 tablespoon) stir to combine.
Baste Blue Crab with butter mixture.
Continue to smoke until crabs are thoroughly heated, about 30 minutes total cook time.
Serve with additional BBQ Rub, Drawn Butter, Vinegar Dipping Sauce, and enjoy!