Subscription: Best of Goldbelly 2024 Special Pack
94%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaJack Stack BBQ ships its legendary barbecue nationwide on Goldbelly! In this case, the name says it all! Here’s your chance to feast on an assortment of Jack Stack BBQ’s most popular barbecue items!
Founded by Russ Fiorella and previously known as Smokestack BBQ, Jack Stack BBQ began in 1957 as a traditional Kansas City storefront barbecue restaurant with a modest selection of five to six items. Jack Fiorella, the eldest son, worked with his father until 1974, when he decided to branch off and start Fiorella’s Jack Stack of Martin City. To differentiate his barbecue restaurant in the competitive Kansas City barbecue scene of the mid 1970s, Jack and his wife, Delores, began cooking with gourmet hickory wood and created the most extensive barbecue menu in the country. Voted “Most Popular Restaurant in Kansas City” by the 2011 Zagat Survey of America’s Best Restaurants, these legends of Kansas City BBQ are consistently voted by Zagat as the “Highest Rated BBQ” in the country.
This package serves 8-10 people and includes
- Pork Burnt Ends (12 oz.)
- 1 slab Pork Spare Ribs, Unsauced
- Cheesy Corn Bake (15 oz.)
- KC Original Sauce (18 oz.)
- All products are fully cooked, vacuum-sealed and flash-frozen to preserve peak flavor and moisture.
- Although each box is carefully packed with dry ice and picked up for immediate shipment, it is normal for the dry ice to evaporate and the meats to partially or fully thaw during shipment.
- Upon receipt, please cook, refrigerate or place in the freezer.
- Thaw products in refrigerator for 24 to 72 hours depending on the density of the item.
To Serve
Pork Spare Ribs
- Grill: 350° – 450°F for 8 minutes; flip at 4 minutes.
- Oven: Heat at 400°F for 20 minutes.
Burnt Ends
- Grill: Wrap in foil and bake at 500°F for 15
minutes. Let stand for 10 minutes before opening foil pouch. - Oven: In foil or oven safe dish, cover and heat at 400°F for 20 minutes. Baste with sauce and return to oven uncovered for an additional 5 minutes.
Cheesy Corn Bake
- Oven: Bake at 400°F for 15 minutes for 1 Pint, 20 minutes for 1 Quart. Stir. Heat 5 more minutes until simmering. Rest for 3-5 minutes.
- Pork Spare Ribs – Pork, Salt, Spices (Including Chili Peppers), Sugar, Torula Yeast, Natural Flavors, Dehydrated Garlic, Tricalcium Phosphate, Silicon Diocide. Gluten Free. No Msg.
- Pork Burnt Ends – Pork, Salt, Spices (Including Chili Peppers), Sugar, Torula Yeast, Natural Flavors, Dehydrated Garlic, Tricalcium Phosphate, Silicon Diocide. Gluten Free. No Msg.
- Cheesy Corn Bake – Corn (Whole Kernel), Mild Cheddar Cheese Sauce (Water, Aged Chedder Cheese [milk, Cheese Culture, Salt, Enzymes], Partially Hydrogenated Soybean And/or Canola Oil, Modified Food Starch, Whey, Vinegar, Sodium Phosphate, Salt, Natural Flavor, Yeast Extract, Xanthan Gum, Artificial Color), Cream Cheese (Pasteurized Milk And Cream, Cheese Culture, Salt, Stabilizers (Carob Bean And/or Xantham And/or Guar Gums), Milk, Diced Ham Water Added (Cured With: Water Dextrose, Salt, Modified Food Starch, Potassium Lactate, Sodium Phosphate, Sodium Erythorbate, Smoke Flavoring, Sodium Nitrate, May Contain Sodium Ascorbate).
- KC Original Sauce – Water, Tomato Paste, Sugar, Distilled Vinegar, Brown Sugar, Hot Sauce (Cayenne Pepper, Vinegar, Salt, Xanthan Gum, Garlic), Salt, Spices (Including Chili Peppers), Dehydrated Garlic And Onion, Molasses, Natural Flavor, Worcestershire Sauce ((Vinegar, Molasses, Corn Syrup, Water, Salt, Caramel Color, Garlic Powder, Sugar, Spices, Tamarind, Natural Flavor), Modified Food Starch, Caramel Color, Spice Extractives, Sodium Benzoate (Preservative). Gluten-Free.
Legends of Kansas City BBQ
Legends of Kansas City BBQ
Started by Russ Fiorella in Kansas City in 1957 and previously known as Smokestack BBQ, Jack Stack began as a traditional storefront barbecue restaurant with a modest selection of five to six items. Jack Fiorella, the eldest son, worked with his father until 1974, when he decided to branch off and start Fiorella’s Jack Stack of Martin City.
To stand out in the competitive Kansas City barbecue scene of the mid 1970s, Jack and his wife, Delores, began cooking with Gourmet Hickory Wood and created the most extensive barbecue menu in the country.
