Satisfy your crowd with this amazing BBQ Combo. We've combined our fall-off the-bone tender Baby Back ribs with sauce, slow smoked hickory Beef Brisket and a Kansas City favorite - Beef Burnt Ends in a Kansas City BBQ sauce. All three together create a BBQ feast that's out of this world!
You'll receive - 3 Slabs or Baby Back Ribs with Sauce, 2(28oz) pkgs of Sauced Brisket, and 2(2lb) pkgs of Beef Burnt Ends
All are fully cooked!
Just heat and serve!
Free Gourmet Guide included with each order. Get expert cooking directions, tips, recipes and more
Thaw the Brisket in the refrigerator in its packaging. Remove from packaging before heating. Preheat oven to 350 F. Arrange the Brisket in a single layer in a baking dish, cover and heat for approximately 20-30 minutes or until warm.
Preparing Hickory Smoked Ribs
For rubbed ribs with no sauce, thaw in the refrigerator overnight. When ready to prepare, preheat the oven to 325ºF. Remove the ribs from packaging, place on a baking sheet and cover with foil. Heat until warm (about an hour).
For ribs with sauce, follow the instructions above, but rub the sauce on both half slabs before placing on the baking sheet.
Preparing Burnt Ends
Microwave cooking: Thaw Burnt Ends overnight in the refrigerator. When thawed, remove Burnt Ends from packaging and put in a microwave safe container. Place in the microwave and cover while heating. Heat on high for approximately 3.5 to 4.5 minutes. Remove from microwave and rest for 2 minutes. Caution contents may be very hot. Enjoy
Conventional heating: Thaw overnight in the refrigerator. Place Burnt Ends in a small saucepan. Heat slowly, stirring over medium heat.
Pine Ridge Vineyards Tessitura
Our Bordeaux-Style blend swells with rich flavors of stewed red cherry and crushed raspberry beneath wisps of warm toffee and subtle cracked black pepper. Lengthy and supple, the finish softly resonates with hints of graham cracker and cardamom, backed by fine tannins. View Winery Website