Take BBQ into your own hands with raw St. Louis style Duroc ribs and a bottle of our housemade Texas sauce—built for low and slow.


HOW TO COOK YOUR PORK RIBS
OVEN OR SMOKED METHOD

1. Cook Low and Slow

Preheat oven or smoker to 250°F (121°C).
Use indirect heat if using a smoker.
Place ribs bone-side down on a rack or sheet tray.
Cook for 4 hours, or until ribs are tender and pulling back from the bone.
Optional: Wrap in foil after 2 hours to speed up cook and retain moisture.

2. Build Flavor Layers
During the last 90 minutes of cooking, baste with BBQ sauce every 20–30 minutes.
Sauce should caramelize slightly without burning.

3. Finish and Rest
When ribs are tender and glossy, remove from heat.
Let cool slightly.
Brush with a final layer of sauce for shine and extra flavor



HOW TO REHEAT YOUR PORK RIBS

THAW FIRST
For best results, thaw in the fridge overnight
Keep ribs in the vacuum-sealed bag.
Place on a plate or tray to catch any condensation.
Once thawed, use within 5 days.

WATER METHOD
Submerge the sealed bag in a bowl of cold water.
Change the water every 30 minutes until fully thawed (about 1–2 hours).

TO REHEAT

SIMMER-IN-BAG METHOD
Bring a large pot of water to a gentle simmer (around 180°F).
Submerge the sealed ribs in the water.
Heat for 20–25 minutes, or until warmed through.
Let rest in the bag for 5 minutes before opening.
Finish in the Oven (Optional for Caramelization):
Preheat oven to 425°F.
Remove ribs from the bag and place on a foil-lined sheet tray.
Brush with additional BBQ sauce if desired.
Bake uncovered for 8–12 minutes, until the edges begin to crisp and the sauce is bubbling.


CONVECTION OVEN METHOD
Only use with thawed ribs. Let ribs sit at room temperature for 10–15 minutes before reheating.
Remove ribs from the bag.
Wrap tightly in parchment paper, then in foil.
Bake at 300°F for 20–25 minutes, or until ribs are fully heated through.