17th Street BBQ
Instructions

Grand World Champion BBQ Baby Back Ribs

Upon arrival, place in the refrigerator or freezer. BBQ can be stored in the refrigerator for 3-4 days or in the freezer for 3-4 months. To serve, allow meats to thaw in the refrigerator overnight. Follow heating instructions below.

Heating:

Remove thawed meats from packaging and place on a baking sheet. Wrap with foil. Heat in a 250F preheated oven for 30-45 minutes or until heated through (Heating times may vary with oven; check intermittently by touching the bone side of the ribs. When hot to the touch, the meat is ready). Remove from the oven and mop with 17th Street BBQ sauce, sprinkle with Magic Dust, and then return to oven unwrapped. Heat for an additional 5 minutes. Enjoy!

This is how Mike Mills describes his ribs: “The meat has a light pink-to-rosy color, a result only achieved by cooking with wood. The ribs are NOT over-smoked (so you can taste the spice, and the meat itself), nor do they fall off the bone. Ribs should have some “pull” to them, meaning some meat should stick to the bone when you tear them apart (if the meat falls off the bone, that means they are way overcooked).”

17th Street BBQ Pulled Pork

Upon arrival, place in the refrigerator or freezer. BBQ can be stored in the refrigerator for 3-4 days or in the freezer for 3-4 months. To serve, allow meats to thaw in the refrigerator overnight. Follow heating instructions below.

Heating:

Remove thawed meats from packaging and place in a covered baking dish. Heat in a 250F preheated oven for 20-30 minutes or until heated through.

Pit Beans

Upon arrival, place in the refrigerator or freezer. BBQ can be stored in the refrigerator for 3-4 days or in the freezer for 3-4 months. To serve, allow meats to thaw in the refrigerator overnight. Follow heating instructions below.

Heating:

Remove beans from packaging and place in an oven-safe dish. Heat in a 300F preheated oven for 30-45 minutes until heated through. Stir mid-way through the cooking process. (Note: Stir carefully as bean skins will break during vigorous stirring, causing the beans to become thick.