Brisket + Baby Back Ribs for 6-8
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Not eligible for shipping to CanadaThis combo pack includes two Stanley’s classics: baby back ribs and post oak-smoked brisket!
The oldest-operating mom & pop barbecue joint in Tyler, Texas, Stanley’s Famous Pit BBQ has been going strong since it was first opened by J.D. Stanley back in 1958. After his passing in 2006, Nick and Jen Pencis took over the business and have remained true to Stanley’s original recipes and methods while adding their own unique flair. Stanley’s is renowned as one of the best BBQ joints in all of Texas and has been recognized as “One of the Best BBQ Joints in the World” by Texas Monthly Magazine, making their “50 Best” list five consecutive times.
This package serves 8-10 people and includes
- Sliced Brisket (3 lbs.)
- 1 rack Baby Back Ribs (2.66 lbs.)
- 1 bottle BBQ Sauce (23 oz.)
- Each Brisket measures approx. 14″ × 4″ × 2.75″
- Each rack of ribs measures approx. 16″ × 5″ × 2.5″ and includes 12-13 bones
- Choose to add more!
Add-on Side Options Include
- Beans (1 Qt.)
- Cole Slaw (1 Qt.)
- Potato Salad (1 Qt.)
Add-on Merch Options Include
- Stanley’s Famous Neon Sign T-Shirt
- “Meat Sweats Forever” T-Shirt
- Embroidered Cap (Black/Black)
- Embroidered Cap (Black/Gray)
- This package ships with ice packs, may thaw in transit.
- Upon arrival, store items in the refrigerator for up to 6 days.
- Meats can be stored in the refrigerator for up to 7 days or in the freezer for up to 1 month.
- Cabbage mix and cole slaw dressing should be stored separately in the refrigerator.
- Sauces can be stored at room temperature and must be refrigerated after opening.
- Once reheated, meat should not be consumed if it has been left at room temperature for more than 4 hours.
To Store
Brisket – Oven
- Remove brisket from the sealed plastic and place on a sheet tray or large baking dish.
- Place a few pads of butter on top of the brisket. Optional
- Place the brisket on the middle rack of the oven.
- Reheat for about 75 minutes at 225° F or until desired internal temp is reached.
- Remove from oven.
- Serve and enjoy!
Brisket- Stove Top
- Bring a large stock pot (around 20 quarts) to a simmer.
- Place the sealed brisket in simmering water and lower the water temperature to around 165° F.
- Reheat for about 75 minutes or until desired internal temp is reached.
- Remove from packaging.
- Serve and enjoy!
Ribs – Stove Top
- Bring a large stock pot (around 16 quarts) to a simmer.
- Place the sealed Ribs in simmering water and lower the water temperature to around 165° F.
- Reheat for about 35 minutes or until desired internal temp is reached.
- Remove from packaging.
- Serve and enjoy!
Ribs – Oven
- Preheat oven to 250° F.
- Remove from packaging and wrap/ seal tightly in foil.
- Place on pan with a small amount of water for moisture. (less than a cup)
- Heat for roughly 1 hour or till Hot.
- Serve and enjoy!
Beans
- Place in a saucepan with a splash of water.
- Turn on medium to medium-high heat and stir frequently.
- Cook for 10-15 minuets.
- Serve and enjoy!
Potato Salad
- Ready to enjoy!
Cole Slaw
- Empty shredded cabbage mix into mixing bowl.
- Pour included dressing onto cabbage mix.
- Mix gently until thoroughly incorporated.
- Serve and enjoy!
- Brisket – Beef, Salt, Pepper
- Ribs – Pork, Granulated Sugar, Brown Sugar, Paprika, Chili Powder, Black Pepper, Garlic, Cumin, Salt, Basil
- BBQ Sauce – Water, Tomatoes, Vinegar, Sugar, Molasses, Apple Cider Vinegar, Salt, Spices, Tamarind Paste, Black Pepper, Dehydrated Garlic, Dehydrated Onion, Chili Powder, Paprika, Citric Acid
- Beans – Dried Pinto Beans, Chopped Brisket (Beef, Salt, Pepper), Bacon, Onion, Chili Powder, Salt, Black Pepper, Garlic, Granulated Sugar
- Potato Salad – Red Potato, Mayonnaise (Egg, Oil, Vinegar, Salt), Yellow Mustard (Water, Distilled Vinegar, Mustard Seeds, Mustard Bran, Salt, Tumeric, Spices), Yellow Onion, Pickled Jalapeno (Jalapeno, Water, Vinegar, Salt, Calcium Chloride), Pimento, Pickle Relish (Cucumber, High Fructose Corn Syrup, Vinegar, Salt, Spices, Xanthan Gum, Calcium Chloride, Yellow #5, Blue #1), Garlic, Celery Salt, Black Pepper
- Coleslaw – Green Cabbage, Yellow Onion, Cilantro, Apple Cider Vinegar, Mayonnaise (Egg, Oil, Vinegar, Salt), Yellow Mustard (Water, Distilled Vinegar, Mustard Seeds, Mustard Bran, Salt, Tumeric, Spices), Honey, Garlic, Celery Salt, Salt, Black Pepper
Home to the Legendary Mother Clucker Sandwich
Home to the Legendary Mother Clucker Sandwich
The oldest-operating mom & pop barbecue joint in the BBQ mecca of Tyler, Texas, Stanley’s Famous Pit BBQ has been going strong since it was first opened by J.D. Stanley back in 1958. After his passing in 2006, Nick and Jen Pencis took over the business and have remained true to Stanley’s original recipes and methods while adding their own unique flair, along with an expanded dining room, new pit houses, live music, a full-service bar, and new creations including the signature fried egg-topped “Mother Clucker” sandwich.
Today, Stanley’s is renowned as one of the best BBQ joints in all of Texas and has been recognized as "One of the Best BBQ Joints in the World" by Texas Monthly Magazine, making their "50 Best" list five consecutive times. This is real-deal Texas BBQ: the brisket is seasoned with just salt and pepper before being slow-smoked; ribs are seasoned with a proprietary rub of sugar, paprika, chili powder, garlic, and cumin; and their chopped BBQ sandwiches are old-school perfection at its finest. And now, this taste of Texas is shipping to BBQ lovers nationwide!
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