Oak Smoked Spare Pork Ribs - 1 Rack
90%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaThis is a full rack of Pecan Lodge’s legendary pork spare ribs, spice rubbed and ready to be glazed with BBQ sauce!
Back in 2009, husband and wife Justin and Diane Fourton left their corporate jobs in order to start a mobile catering business out of the back of a pickup truck. Specializing in brisket smoked by Justin (who learned the craft from his grandparents), it proved to be so popular that they moved the operation into the Dallas Farmers Market six months later. Their smoky brisket and scratch-made sides soon began commanding long lines, which got even longer after an appearance on “Diners, Drive-Ins, and Dives.” In 2014, after the market was sold, the couple opened a standalone restaurant in Dallas’ Deep Ellum neighborhood with a 70-seat dining room and enough space for three black steel BBQ pits, cementing Pecan Lodge’s reputation as one of the very best barbecue joints in America.
This package serves 6 people and includes
- 1 rack Oak Smoked Spare Pork Ribs (approx. 12 bones total)
- 1 jar of Pecan Lodge BBQ Sauce (8 oz.)
- Each rack of pork ribs measures approx. 12″ × 8″
- Choose to add more!
Add On Options Include
- 1 Pecan Lodge Koozie
- 1 Brisket & Pork Rub 2 Pack
- Ribs ship frozen with ice packs, may thaw in transit
- Upon arrival, store ribs in the freezer if not enjoyed immediately
- May be kept frozen for up to 3 months, or refrigerated for up to 5 days
- Sauce should be stored in the fridge for up to 14 days
To Serve
- Allow meat to come to room temperature for 2 hours
- Preheat oven to 300 F.
- Remove any plastic, place on sheet pan or casserole dish loosely covered with foil.
- Add 1/3 cup of water.
- Heat until it reaches internal temp of 145 F.
- Slice and enjoy!
Oak Smoked Spare Pork Ribs – Pork, Salt, Pepper, Seasoning Salt
Pecan Lodge BBQ Sauce – Ketchup, Soy Sauce, Mustard, Vinegar, Chili Powder, Black Pepper, Garlic Powder, Onion Powder, Salt, Cayenne, Brown Sugar, White Sugar, Worcestershire Sauce
"Hands-Down Best Smoked Meat in North Texas" - Texas Monthly
"Hands-Down Best Smoked Meat in North Texas" - Texas Monthly
Back in 2009, husband and wife Justin and Diane Fourton left their corporate jobs in order to start a mobile catering business out of the back of a pickup truck. Specializing in brisket smoked by Justin (who learned the craft from his grandparents), it proved to be so popular that they moved the operation into the Dallas Farmers Market six months later.
Word quickly spread that this barbecue was truly something special. Their smoky brisket and scratch-made sides soon began commanding long lines, which got even longer after an appearance on “Diners, Drive-Ins, and Dives.” In 2014, after the market was sold, the couple opened a standalone restaurant in Dallas’ Deep Ellum neighborhood with a 70-seat dining room and enough space for three black steel BBQ pits (named Lurlene, Virgil, and Rick), cementing Pecan Lodge’s reputation as one of the very best barbecue joints in America.
Named after Justin’s grandfather’s ranch, Pecan Lodge has become a Dallas icon for its Prime, Certified Angus Beef briskets, which are simply seasoned with salt, plenty of pepper, and a secret spice blend before being slowly smoked for 18 hours over a mix of post oak, mesquite, and hickory woods to juicy, tender perfection. Pecan Lodge was named the #2 best barbecue joint in the world by Texas Monthly, who added that it’s “hands-down the best smoked meat in North Texas.” This is as good as Texas-style BBQ gets, and at long last it’s shipping nationwide!
