Joe's KC BBQ
Instructions

Ribs, Pulled Pork, Burnt Ends, Brisket, Smokie Joes, and Sausage Links

Storage:

  • All meats are fully cooked, frozen, vacuum-sealed and carefully packed with dry ice. It is normal for the dry ice to evaporate in shipping and cause the meat to partially thaw
  • Upon arrival, reheat, refrigerate or freeze immediately immediately. The package can be kept in the refrigerator for 3 days or in the freezer for up to 1 year.
  • To serve, place meats in the refrigerator to thaw for at least 24 hours. 

Heating:

Ribs
  • Step 1 Place vacuum sealed package(s) in the refrigerator to thaw for at least 24 hours prior to reheating
  • Step 2 Remove the ribs from the package(s) and wrap with foil (To prevent sticking, spray foil lightly with cooking spray.) Then place the wrapped ribs on a rimmed cookie sheet in a 350F preheated oven for 15 minutes.
  • Step 3 After 15 minutes, turn the the ribs over and continue to heat for an additional 15 minutes
  • Step 4 Next, remove from foil and place back in the oven for an additional 5 minutes, or until an internal temperature of 155°F degrees has been reached
  • Step 5 To serve, place ribs on a cutting board, bone side (underside) facing up. Using a sharp chef’s knife, cut between each bone. Once all bones are separated, flip the entire slab back over and serve
  • Step 6 Brush with barbecue sauce before serving, if desired
Pulled Pork
Place vacuum sealed package(s) in the refrigerator at least 48 hours prior to reheating
   Crock Pot Method (Recommended)
  • Step 1 Leave the pork in the vacuum sealed package(s) and place it in your crock pot (Don’t worry; the plastic package(s) is specifically designed to withstand the heat). Fill the crock pot with water until the pork is almost covered. Leave enough pork exposed so a temperature can be taken by puncturing the bag without allowing water to spill into the bag
  • Step 2  Cooking at a Low setting (145°F) for 4 hours or High setting (175°F) for 3 hours, or until internal temperature reaches 145°F
  • Step 3 To serve, remove the fat from the top and discard. Next, using tongs or forks, break apart the pork and pull to desired sized pieces
   Oven Method
  • Step 1 Remove the pork from the vacuum sealed package(s) and wrap with foil. (To prevent sticking, spray foil lightly with cooking spray.) Place the foil-wrapped pork on a rimmed sheet tray or in an ovenproof baking dish, then place in a 350F preheated oven for 1 hour and 45 minutes
  • Step 2  Next, remove the foil wrap and place back in the oven for another 15 minutes
  • Step 3 Rest at room temperature for 10 minutes. To serve, remove the fat from the top and discard. Then use tongs or forks to break apart the pork and pull it into pieces as desired
Burnt Ends
   Hot Water Method (Recommended for 2 pounds or less of burnt ends)
  • Step 1 Place vacuum sealed package(s) in the refrigerator to thaw at least 24 hours prior to reheating
  • Step 2 For 1 pound of burnt ends, place 3 quarts of water in an 8-quart sauce pan or stock pot. For 2 pounds, use 4 quarts of water
  • Step 3 Bring the water to a boil. Then place the entire vacuum sealed package(s) of burnt ends in the pot and turn off the heat (Don’t worry; the plastic package(s) is specifically designed to withstand the heat.) Remove the pot from the hot burner
  • Step 4 Let package sit in hot water for 15 minutes
  • Step 5 With tongs, remove package(s) from water. Cut open, remove burnt ends and serve
   Oven Method (Recommended for 3 or more pounds of burnt ends)
  • Step 1 Place vacuum sealed package(s) in the refrigerator to thaw at least 24 hours prior to reheating
  • Step 2 Remove burnt ends from package(s) and place in a single layer in a baking pan. For every pound of burnt ends, place 1 ounce of water in the pan. Wrap the pan with foil.
  • Step 3 Heat in a 350F preheated oven for 20-25 minutes. Then, remove foil and serve
Brisket
   Hot Water Method (Recommended for 2 pounds or less of sliced brisket)
  • Step 1 Place vacuum sealed package(s) in the refrigerator to thaw for at least 24 hours prior to reheating
  • Step 2 For 1 pound of brisket, place 3 quarts of water in a large sauce pan or stock pot. For 2 pounds, use 4 quarts of water
  • Step 3 Bring the water to a boil. Then, place the entire vacuum sealed package(s) of brisket in the pot and turn off the heat (Don’t worry; the plastic package(s) is specifically designed to withstand the heat.) Remove the pot
    from the hot burner
  • Step 4 Let brisket sit in hot water for 10 minutes
  • Step 5 With tongs, remove vacuum sealed package(s) from the water and carefully remove brisket from package(s). The brisket is ready to serve
Smokie Joe
  • Step 1 Place the container in the refrigerator to thaw for at least 24 hours prior to reheating
  • Step 2 Place Smokie in a sauce pan and heat on the stove over medium heat, stirring occasionally until an internal temperature of 155F is reached
Sausage
Place vacuum sealed package(s) in the refrigerator to thaw for at least 24 hours prior to reheating
   Oven Method
  • Step 1 Remove sausage links from the vacuum sealed bag and place in a single layer on a rimmed cookie sheet
  • Step 2 Place in a 350F preheated oven, uncovered, for 20-25 minutes until the sausage has reached an internal temperature of 145°F
   Stove Top Method
  • Step 1 Remove sausage links from package and place in a pan or skillet. Cook, uncovered, over medium high heat, turning sausages frequently with tongs
  • Step 2 Heat to an internal temperature of 145°F, about 10 minutes