BBQ Ribs & Pulled Pork Dinner for 6

The Shed BBQ & Blues Joint ships its legendary barbecue nationwide on Goldbelly! One rack of juicy baby back ribs and two pounds of tender pulled pork from the World Grand Champions of Memphis in May 2018—what’s better than that! The Shed BBQ & Blues Joint starts by rubbing their bbq ribs down with their award-winning Rack Attack Rib Rub, then into the smoker they go until they turn a beautiful mahogany color. The Shed’s pitmasters then pull these bbq baby back ribs out, rub them again, add their Original ShedSpred, wrap ‘em up, and place ’em back in the smoker until they are fall-off-the-bone tender. Baby back ribs are cut high on the hog next to the tenderloin—their 12 curved bones are the key to a true baby back. As for the pulled pork, The Shed’s pitmasters start with always fresh, never frozen heritage breed pork. The Shed’s pitmasters cover their pork butts (shoulder) in their proprietary BBQ rub, then smoke ‘em over local pecan wood for 14 to 16 hours ’til they’re tender, juicy, and full of smoky barbecue flavor.

The barbecue that took the Grand Prize at the Memphis in May World Championships in 2015 and again in 2018 comes straight to your door from the Mississippi bayou, courtesy of the brother-and-sister team Brad Orrison and Brooke Lewis. Called one of the hippest dives by Guy Fieri on Diners, Drive-Ins & Dives, The Shed has become a magnet to fans and barbecue lovers across the Gulf Coast and beyond. Opened in 2001 in Ocean Springs, Mississippi, The Shed serves up some of the best down-home BBQ you’ll ever sink your teeth into, period. From the Heritage-breed and antibiotic-free meats, to the incredibly tasty and “junk-free” rubs and sauces, this legendary barbecue joint’s low-and-slow ’cue is what BBQ dreams are made of.