Where Can You Find Big Shoulders Products?
How many ways can you say barbeque?
As Shakespeare wrote, "a rose by any other name would smell just as sweet." So it is with barbeque. Or barbecue. Or BBQ. Or bar-b-cue. However you spell it, barbeque—the art and practice of cooking meat over wood smoke—is so widely practiced and has such a diverse history that it's no surprise it has multiple spellings (at least five). In the U.S., barbeque can be traced as far back as the 1500s to Spanish colonists who came to what is now South Carolina. We don't care how you spell it, as long you enjoy it!
What's the difference between
Baby Back and St. Louis-style ribs?
Both terms describe a cut of meat and both have their share of ardent fans. Baby back ribs are typically shorter, curvier and meatier than spare ribs. St. Louis-style ribs are spare ribs that have been square cut with the rib tip cut off.
Big Shoulders Barbeque Ribs are fully cooked and sauced. What's the best way to open the sealed package without making a mess?
No worries. Our package is very easy to open and it requires minimal clean up. Simply start at one corner and peel apart the two sides. You can choose to open the ribs clear side up (with the ribs visible) or clear side down—it's up to you.
What's the best way to prepare
Big Shoulders Barbeque Ribs?
We’ve naturally smoked and slow cooked our Big Shoulders Barbeque Ribs to taste great no matter how you cook them. Because ovens, grills and microwaves may all cook slightly differently, the times are approximate. Extra sauce may be spread over the ribs prior to preparing or applied as served.
Conventional Oven: Pre-heat oven to 375 F. Peel back the film and remove the ribs from the package. Place the ribs, meat side up, single layer, on a sheet or tray in the middle of the oven. Heat the ribs for approximately 25 minutes or until hot. Apply remaining sauce as desired. Additional tips and options to consider:
- Line the sheet or tray with aluminum foil to make clean up easier.
- If your oven has a convection option, cooking with convection for some or all of the time will shorten the time and increase the caramelized exterior of the ribs.
- For more of a “fall-off-the-bone style” of ribs, add half a cup of water to the sheet or tray and cover the ribs with aluminum foil for part of the time. Remove the aluminum foil carefully as hot steam will escape. Finish uncovered in the oven.
Grill or Barbeque: Heat the grill or barbeque to approximately 375 F or medium heat. Peel back the film and remove the ribs from the package. Place the ribs, meat side up, single layer, directly on the grill or on a sheet or tray in the middle. Heat the ribs for approximately 25 minutes or until hot. Apply remaining sauce as desired. Additional tips and options to consider:
- If you choose to use a sheet or tray, line it with aluminum foil to make clean up easier.
- For a more “fall-off-the-bone style” of ribs you may wrap the ribs in aluminum foil for part of the time. Remove the top aluminum foil carefully as hot steam will escape. Finish uncovered in the oven.
Microwave: Peel back the film and remove the ribs from the package. Place the ribs, meat side up, single layer, into a microwavable container. The ribs may be cut into portions to fit the container. Cover the ribs with microwavable plastic film or a paper towel. Heat the ribs on high for 4 to 6 minutes or until hot. Microwaves will vary according to power settings. Refer to your manual for specific settings. Carefully remove the microwavable plastic film or paper towel from the container as hot steam will escape.
What's the best way to prepare
Big Shoulders Barbeque Pulled Pork?
- Place the pulled pork into a medium saucepan.
- Heat over medium heat for 9 to 10 minutes or until hot, stirring several times.
IMPORTANT: Do not use container in conventional, convection or toaster oven.
- Remove lid from container.
- Heat on medium for 3 minutes and stir.
- Heat uncovered for an additional 3 minutes on medium or until hot. Stir and let stand for one minute before serving. Microwaves will vary according to power settings. Refer to your manual for specific settings.
IMPORTANT: Carefully remove container as contents will be very hot.
Why are my pork ribs slightly pink?
The slightly pink color that you're seeing is called a "smoke ring." The smoking process, which uses selected hardwood, naturally infuses the ribs with a pink color near the surface. We like to think of it as a sign you're getting great ribs.
What is bark?
You know that fantastic crunch crust on the surface of cooked ribs? That's bark. All meats contain natural sugars that darken or caramelize when heated. When the meat surface caramelizes, an intensely flavorful crust or bark results. It's delicious. Enjoy it.