St. Louis Ribs

SOUS-VIDE: Submerge bag at 160 F for 20-30 minutes

POT OF WATER: Fill pot of water and bring to a simmer. Submerge
bag for 20-30 minutes until it's warmed through and tender.

OVEN: Remove product from the bag and place in a covered baking
dish and bake in the oven at 250F until warmed through. Approx 20-30 minutes.

GRILL (PROTEINS ONLY): After completing the POT OF WATER method, finish on a grill at medium heat for 5-10 minutes flipping halfway through. You can also add sauce before grilling if desired. (Optimal for chicken wings, sausages, and ribs)

AIR FRYER: Reheat thawed product in an air-fryer at 400 degrees for 5-10 minutes or until golden brown. Toss in sauce or dry rub to finish. (Optimal for chicken wings)

Half Rack (6 Bones)

St. Louis Pork Ribs, Mustard, Signature Rub (Brown Sugar, Sugar, Salt, Black Pepper, Mustard Powder,

Granulated Garlic, Cumin, Paprika, Coffee, Chili Powder).
Contains : Mustard.

Mustard