KC BBQ Sampler
92%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaMeat Mitch ships its famous Kansas City BBQ nationwide on Goldbelly! Meat Mitch is putting all their world-famous barbecue in one complete package for the feasting. Featuring their famous ribs, gorgeous hand-pulled chunks of pulled pork, award-winning slow-smoked brisket, and—their best kept secret—burnt ends, you will be in BBQ heaven.
After training alongside world champion pit masters, Mitch Benjamin created his own unique blend of spices that form the base of his Kansas City-style dry rub and BBQ sauces like Mitch’s boss sauce, which perfectly blends sweet molasses and a tangy tomato base with heat. Founded in 2013 in Kansas City, Kansas, barbecue team Meat Mitch’s pork ribs and sauces have won numerous national BBQ competitions.
This package serves 10-12 people and includes
- 2 Slabs of Ribs (each rack is approx. 2 lbs.)
- Pulled Pork (2 lbs.)
- Sliced Brisket (2 lbs.)
- Burnt Ends (2 lbs.)
- 1 bottle of WHOMP Sauce (21 oz.)
- Meat Mitch BBQ is made fresh, frozen and shipped with ice packs that may thaw partially or fully during transit. Each item arrives pre-cooked
- BBQ can be kept in the refrigerator for 3 days or in the freezer for up to 1 year
To Serve
Ribs
- Thaw meat for up to 24 hours before heating.
- Preheat oven to 350 F
- Wrap ribs in aluminum foil and heat in oven for 35-45 minutes
- Enjoy!
Pulled Pork
Hot Water Method (Preferred for 2 pounds or less)
- Remove vacuum sealed package from freezer and thaw.
- Bring large pot of water to a boil.
- Place sealed package in the pot, turn off the heat and remove from hot burner. (the plastic package is specifically designed to take the heat)
- Let pork sit in hot water for 12 minutes.
- With tongs, remove package from water.
- Cut open, remove and serve.
Oven Method (Preferred for reheating 3 or more pounds)
- Remove vacuum sealed package from freezer and thaw.
- Preheat oven to 350°F.
- Remove pork from package and wrap in aluminum foil.
- Heat in the oven for 15-20 minutes.
- Remove from foil and serve.
Sliced Brisket
Hot Water Method (Preferred for 2 pounds or less)
- Remove vacuum sealed package from freezer and thaw.
- Bring large pot of water to a boil.
- Place sealed package in the pot, turn off the heat and remove from hot burner. (Don’t worry; the plastic package is specifically designed to take the heat)
- Let brisket sit in hot water for 10 minutes.
- With tongs, remove package from the water. Cut open, carefully remove brisket and serve.
Oven Method (Preferred for 3 or more pounds)
- Remove vacuum sealed package from freezer and thaw.
- Preheat oven to 350°F.
- Remove sliced brisket from package and wrap in aluminum foil, leaving it layered.
- Heat for 12-15 minutes.
- Remove from foil and serve.
Burnt Ends
Hot Water Method (Preferred for 2 pounds or less)
- Remove vacuum sealed package from freezer and thaw.
- Bring large pot of water to a boil.
- Place sealed package in the pot, turn off the heat and remove from hot burner. (Don’t worry; the plastic package is specifically designed to take the heat)
- Let burnt ends sit in hot water for 15 minutes.
- With tongs, remove package from water. Cut open, remove and serve.
Oven Method (Preferred for 3 or more pounds)
- Remove vacuum sealed package from freezer and thaw.
- Preheat oven to 350°F.
- Remove burnt ends from package and wrap in aluminum foil.
- Heat in the oven for 20-25 minutes.
- Remove from foil and serve.
- Ribs – Pork Spare Rib, Sauce (Cider Vinegar, Water, Brown Sugar, Sugar, Tomato Paste, Spice Blend (With Salt, Chili Pepper, Dehydrated Onion And Garlic, Spices And Spice Extractives), Worcestershire Sauce ( With Molasses, Corn Syrup, And Tamarind), Distilled Vinegar, Caramel Color, Natural Avor), Sugar, Salt, Paprika, Spices Including Chili Pepper, Dehydrated Garlic, Monosodium Glutamate, Dehydrated Onion, Hydrolyzed Soy Protein, Soybean Oil, Paprika Extractives (Color), And Not More Than 2% Silicon Dioxide (Added To Prevent Caking). Contains Soy.
- Pulled Pork – Pork, Sauce (Cider Vinegar, Water, Brown Sugar, Sugar, Tomato Paste, Spice Blend (With Salt, Chili Pepper, Dehydrated Onion And Garlic, Spices And Spice Extractives), Worcestershire Sauce ( With Molasses, Corn Syrup, And Tamarind), Distilled Vinegar, Caramel Color, Natural Avor), Sugar, Salt, Paprika, Spices Including Chili Pepper, Dehydrated Garlic, Monosodium Glutamate, Dehydrated Onion, Hydrolyzed Soy Protein, Soybean Oil, Paprika Extractives (Color), And Not More Than 2% Silicon Dioxide (Added To Prevent Caking). Contains Soy.
- Brisket – Beef, Water, Salt, Sodium Phosphates, Torula Yeast, Spices, Hydrolyzed Vegetable Proteins, Contains Less Than 2% Of The Following For Topical Seasoning: Salt, Spices, (Including Chili Pepper, Paprika, Turmeric), Sugar, Brown Sugar, Yeast Extract, Dehydrated Garlic, Dehydrated Onion, Extractives Of Paprika.
- Burnt Ends – Beef, Water, Salt, Sodium Phosphates, Torula Yeast, Spices, Hydrolyzed Vegetable Proteins, Contains Less Than 2% Of The Following For Topical Seasoning: Salt, Spices, (Including Chili Pepper, Paprika, Turmeric), Sugar, Brown Sugar, Yeast Extract, Dehydrated Garlic, Dehydrated Onion, Extractives Of Paprika.
KC's Championship Competitive BBQ Team
KC's Championship Competitive BBQ Team
Meet Mitch. He’s just your average Kansas City local, which means two things: he bleeds KC Royal Blue and is in possession of an award-winning barbecue sauce that could kick some serious Southern pork butt. After training alongside World Champion pit masters, Mitch Benjamin created his own unique blend of spices that form the base of his KC-style BBQ sauces and dry rub. Mitch’s boss sauce perfectly blends sweet molasses and a tangy tomato base with heat to make your lips tingle.
Set your forks down and pile on those napkins... this is serious finger lickin' grub.
