Grand World Champion BBQ Baby Back Ribs + Chicken Wings Combo for 6
93%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaThis combo pairs two racks of baby back ribs with 12 wings, along with our Magic Dust dry rub and your choice of barbecue sauce.
Our ribs won four World Champion and three Grand World Champion trophies at Memphis in May for a reason — they’re seasoned with Magic Dust®, and smoked, low and slow, over local applewood. Our wings are kissed with applewood smoke, too, and and tossed with our homemade buffalo sauce and finished on the grill. The ribs can be warmed in an oven or on the grill, and seasoned with Magic Dust and sauced to taste before serving. You’ll thaw and warm the wings in a cast-iron skillet, on a grill, or in a saucepan, then toss with your choice of barbecue sauce.
Mike’s Original is a complex, savory sauce with layers of flavor. Choose Little Kick if you like a bit of spice, or Apple City Red if you like them a little sweet.
Founded in Murphysboro, Illinois, in 1985, this Memphis-style barbecue joint from late pitmaster Mike Mills is legendary for its competition-quality ‘cue, which has been named the “Best Ribs in the U.S.” by Bon Appétit and “Best BBQ in America” by Travel & Leisure. 17th Street BBQ’s Memphis-style baby backs are slow-smoked over locally grown fruitwood for six hours after being sprinkled with 17th Street’s “Magic Dust” dry rub and brushed with two light coats of award-winning barbecue sauce.
This package serves 6 people and includes
- 2 slabs of Apple City Grand World Champion Baby Back Ribs (each 12 bones)
- 1 bottle of Award-Winning BBQ Sauce – Choose Original or “A Little Kick”
- 1 “Magic Dust” Dry Rub (5 oz.)
- 12 Chicken Wings
- 6 Drumsticks
- 6 Flat
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).”
- BBQ is fully cooked, vacuum-sealed and shipped with dry ice
- Do not remove dry ice with bare hands
- Upon arrival, place ribs in the refrigerator or freezer. BBQ can be stored in the refrigerator for 3-4 days or in the freezer for 3-4 months
- Wings can be refrigerated for up to 2 days or frozen up to 2 weeks. These wings are fully cooked therefore you are simply reheating. Overcooking them will cause the meat to dry out.
To Serve
Ribs
- Remove thawed meats from packaging, place on a baking sheet and 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!
Chicken Wings – Stove Top
- Remove thawed wings from the packaging.
- Warm a cast iron or regular skillet on medium heat and place wings in the skillet, turning to warm them on all sides.
- When the wings begin to warm, turn the hear to high and continue to turn them until they are sizzling and crisp. A few caramelized dark sponts are a good thing. Step 4, Toss hot wings with additional sauce if desired.
- Enjoy!
Chicken Wings – Oven
- Preheat oven to 250 degrees
- Remove wings from packaging and place on a baking sheet.
- Place baking sheet in the preheated oven for 30 to 35 minutes. Temperature should be 150-165 degrees
- Toss hot wings with additional sauce if desired.
- Enjoy!
Named "Best BBQ in the US" by Travel + Leisure
