Smoked Wings + Ribs Party Platter for 6-8

• Items ship frozen with dry ice.
• Dry ice may dissipate in transit, product may thaw.
• Do not remove dry ice with bare hands.
• Upon arrival, store wings and ribs in the refrigerator or in the freezer.
• Wings and ribs may be stored for up to 4 days in the refrigerator or up to 3 months in the freezer.
• Wing dust may be stored at room temperature.
• Sauce should be refrigerated after opening.

To Serve

Wings – Air Fryer Method

• Thaw overnight in the refrigerator before cooking.
• Preset air fryer to 400°F.
• Heat for 12 minutes, flipping after 6 minutes.
• Remove, sprinkle with flavor dust, and toss to coat.
• Serve with sauce and enjoy!

Wings – Grill Method

• Thaw overnight in the refrigerator before cooking.
• Place wings on grill until hot (approximately 3-4 minutes per side)
• Remove, sprinkle with flavor dust, and toss to coat.
• Serve with sauce and enjoy!

Wings – Oven Method

• Thaw overnight in the refrigerator before cooking.
• Preheat oven to 375ºF.
• Cook wings for 12 minutes, then flip them over and cook for another 6-8 minutes.
• Wings can be broiled 3-4 minutes per side.
• Remove, sprinkle with flavor dust, and toss to coat.
• Serve with sauce and enjoy!

Ribs – Grill Method

• Thaw ribs under refrigeration first
• Select Your Style:
  • For Wet Ribs: You’re going to coat the ribs with the BBQ sauce. Now, don’t go crazy with the sauce, just lightly put on a coat, allow the ribs to caramelize a bit, then add another coat. Flip the ribs over and repeat. If you can pick the ribs up and the sauce runs off, you have sloppy ribs, not wet ones. We’re not judging, though.
  • For Dry Ribs: Just think of the Classic Seasoning as if it were a sauce, and add just like you did for wet ribs.
  • For Muddy Ribs: Follow the procedure for wet ribs, and just before serving give a generous shake of seasoning on top. Enjoy!
• Heat grill up to medium-hot.
• Oil grates, remove ribs and place on grill meat side down.
• Sprinkle or baste as desired.
• Cook for 4-5 minutes or until ribs are beginning to sizzle, then flip over.
• Sprinkle or baste as desired, then remove and serve when ribs are hot.
• Enjoy!

Ribs – Oven Method

• Thaw ribs under refrigeration first
• Select Your Style:
  • For Wet Ribs: You’re going to coat the ribs with the BBQ sauce. Now, don’t go crazy with the sauce, just lightly put on a coat, allow the ribs to caramelize a bit, then add another coat. Flip the ribs over and repeat. If you can pick the ribs up and the sauce runs off, you have sloppy ribs, not wet ones. We’re not judging, though.
  • For Dry Ribs: Just think of the Classic Seasoning as if it were a sauce, and add just like you did for wet ribs.
  • For Muddy Ribs: Follow the procedure for wet ribs, and just before serving give a generous shake of seasoning on top. Enjoy!
• Preheat oven to 350 degrees
• Remove ribs from pack, place on sheet pan, meat side down and cook for 5 minutes. * Baste with sauce or rub.
• Cook 5 more minutes, baste again, flip over and baste top side.
• Cook 5 minutes and baste final time
• Allow to cook until piping hot, about 7 more minutes.
• Enjoy!

Ribs – Microwave Method

• Thaw ribs under refrigeration first
• Select Your Style:
  • For Wet Ribs: You’re going to coat the ribs with the BBQ sauce. Now, don’t go crazy with the sauce, just lightly put on a coat, allow the ribs to caramelize a bit, then add another coat. Flip the ribs over and repeat. If you can pick the ribs up and the sauce runs off, you have sloppy ribs, not wet ones. We’re not judging, though.
  • For Dry Ribs: Just think of the Classic Seasoning as if it were a sauce, and add just like you did for wet ribs.
  • For Muddy Ribs: Follow the procedure for wet ribs, and just before serving give a generous shake of seasoning on top. Enjoy!
• Remove from pack and place on microwave-safe platter
• Heat for 4-6 minutes or until hot.
• Enjoy!