Hickory-Smoked Ribs - 2 Racks
Ships Nationwide in U.S.
Not eligible for shipping to CanadaThese fall-off-the-bone ribs are hickory smoked for hours, while being mopped with Whitt’s signature vinegar-based mild sauce.
Six decades ago, bricklayer Floyd Whitt designed and built a unique BBQ pit in his Alabama backyard that pulled hickory coal smoke across pork shoulders, giving them a deep smoky flavor. Neighbors soon came knocking, and after perfecting his recipes with his wife Laura, the duo opened the first Whitt’s Barbecue on Labor Day 1966 in Athens, Alabama. Nearly 60 years (and several additional locations) later, Whitt’s Barbecue is run by the third generation of the Whitt Family, and they’re still slow-smoking meats hot hickory coals using the same style of smoker designed by Floyd all those years ago and dousing them in their signature vinegar-based BBQ sauces.
This package serves 4 people and includes
- 4 Half Slabs of Ribs (each approx. 1 lb.)
- Thick Sauce (8 oz.)
- Items ship frozen with ice packs, may thaw during transit.
- Upon arrival, store ribs in the refrigerator for up to 1 week or in the freezer for up to 6 months.
- Upon arrival, store thick sauce in the refrigerator.
To Serve
From Frozen
- Heat water on the stove in a large pot until it is almost boiling.
- Once it is hot enough, drop the vacuum-sealed bag of ribs into the water and cover the pot (make sure the water completely covers the bag and don’t let the water boil).
- Heat ribs for 30-40 minutes.
- Remove bag from water and cut open.
- Serve with sauce and enjoy!
From Thawed
- Heat water on the stove in a large pot until it is almost boiling.
- Once it is hot enough, drop the vacuum-sealed bag of ribs into the water and cover the pot (make sure the water completely covers the bag and don’t let the water boil).
- Heat ribs for 20 minutes.
- Remove bag from water and cut open.
- Serve with sauce and enjoy!
- Pork Ribs – Distilled White Vinegar, Black Pepper, Red Pepper, Salt, Brown Sugar. Allergens: Trace Amounts Of Soybean Oil
- Thick Sauce – Water, Tomato Paste, High Fructose Corn Syrup, Distilled Vinegar, Corn Syrup, Sugar, Salt, Mustard Bran, Caramel Color, Natural Smoke Flavor, Dehydrated Onion And Garlic, Potassium Sorbate, Sodium Benzoate (Preservative), Dextrose, Spice, Spice Extractives. Allergens: Manufactured In A Plant That Uses Eggs, Dairy, Fish, Vegetable Proteins, And Peanuts
Hickory-Smoked Alabama BBQ, Since 1966
Hickory-Smoked Alabama BBQ, Since 1966
Six decades ago, bricklayer Floyd Whitt designed and built a unique BBQ pit in his Alabama backyard that pulled hickory coal smoke across the pork shoulders he was smoking, giving them a deep smoky flavor. Neighbors soon came knocking, and after perfecting his recipes with his wife Laura, the duo opened the first Whitt’s Barbecue on Labor Day 1966 in Athens, Alabama.
Nearly 60 years (and several additional locations) later, Whitt’s Barbecue is run by the third generation of the Whitt Family, and they’re still slow-smoking pork, chicken, and turkey over hot hickory coals using the same style of smoker designed by Floyd all those years ago. Whitt's is also renowned for its signature vinegar-based barbecue sauce as well as its classic Alabama-style white sauce, the perfect pairing for smoked poultry. This is as classic as Alabama BBQ gets, and now it’s shipping nationwide!
