“Praise-the-Lard!” BBQ Package for 18-20

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If you’re gonna throw a serious BBQ, turn to the three-time World Champion at Memphis in May (the Superbowl of BBQ) Mike Mills. And don’t be surprised if you and your guests start praising the gods of BBQ after sinking your teeth into Mike’s world-champion Baby Back Ribs and signature pulled pork. Slow-cooked and doused in 17th Street BBQ’s “Magic Dust” dry rub and award-winning BBQ sauce, this feast may just be a religious experience for you and your very lucky guests. This package also comes with their famous tangy pit beans—made from five different kinds of beans and seasoned with pulled pork instead of bacon—along with two types of award-winning BBQ sauce and “Magic Dust”.

The Praise the Lard BBQ Packages serves 18-20 hungry barbecue lovers and includes:

  • 4 Slabs Apple City Grand World Champion Baby Back Ribs (12 bones each)
  • 4 lbs Famous Pulled Pork (enough for 16-20 sandwiches)
  • 1 Gallon 17th St Tangy Pit Beans
  • 1 Bottle Original BBQ Sauce
  • 1 Bottle Spicy BBQ Sauce
  • 1 “Magic Dust” Dry Rub

Orders ship Monday through Friday via overnight service
Order by Thursday at 6:00 AM (ET) for Delivery by Friday

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Storage & Care:

Refrigerate your BBQ for up to 3-4 days, or freeze it for 3-4 months. Keep your BBQ in its vacuum-sealed wrapping until you’re ready to heat it and eat it. Defrost overnight in your refrigerator. <br> Note: All 17th St BBQ products have been fully cooked and only need reheating. Please follow the guidelines below to recreate the 17th Street BBQ experience in your own home.

Preparation:

<br> Apple City Grand World Champion Baby Back Ribs Conventional & Convection Oven (recommended): Preheat oven to 250°F. Thaw and remove ribs from Vac Pac and wrap in foil, then place them on a baking sheet. Place the baking sheet in preheated oven for 30-45 minutes. (Heating times may vary with oven; check intermittently by touching the bone side of the ribs. When hot to the touch, the meat is ready). Remove from the oven and mop with 17th Street BBQ Sauce, sprinkle with Magic Dust, then return to the oven, unwrapped, for an additional 5 minutes.
<br> Microwave: Thaw and remove ribs from Vac Pac, cover with plastic wrap and place on a plate in the microwave. Heat on low power in 30-second intervals until heated thoroughly. (Heating times may vary with microwave. Check intermittently by touching the bone side of the ribs. When hot to the touch, the meat is ready). Once meat is hot, mop with 17th Street Barbecue Sauce, sprinkle with Magic Dust and heat in the microwave for an additional 15-20 seconds. <br> <br> Award-Winning Pulled Pork Conventional Oven (recommended): Preheat oven to 250°F. Thaw and remove meat from Vac Pac and place it in a covered dish. Place the dish in preheated oven for 20-30 minutes until the meat is heated thoroughly (heating time may vary with oven and quantity of meat). Microwave: Thaw and remove from Vac Pac and place in a microwaveable dish. Cover with plastic film. Heat in the microwave in 30-second intervals until the meat is heated thoroughly (heating times may vary with microwave and quantity of meat). <br> <br> 17th Street Tangy Pit Beans: Conventional Oven (microwave is not recommended): Preheat oven to 300°F. Thaw and remove from plastic Vac Pac and pour into oven-safe dish. Place in oven and heat for 30-45 minutes, until heated through. Best to stir mid-way through the cooking process. Be careful not to overcook. (Note: Stir carefully as the bean skins will break during vigorous stirring, causing the beans to become thick).