Best of the Shed BBQ Tasting

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Dig into an assortment of BBQ specialties from the World Grand Champions of Memphis in May 2015! This championship BBQ sampler includes The Shed’s juicy and tender pulled pork, coarse-ground smoked pork sausage, and 1 rack each of their famous BBQ ribs—1 Spare and 1 Baby Back.

This package includes:

  • 1 lb Pulled Pork
  • 1 lb Smoked Sausage
  • 1 Rack Baby Back Ribs
  • 1 Rack BBQ Spare Ribs
  • 1 Bottle of The Shed Original Southern Sweet BBQ Sauce (Junk-Free, No High Fructose Corn Syrup!)

Baby Back Ribs are cut high on the hog next to the tenderloin. Leaner than Spare Ribs, their 12 curved bones are the key to a true baby back.

Spare Ribs are cut from the side belly of the hog and have more marbling which means big flavor. These full-cut racks include the rib tips and a little bit of bacon, and usually have 11 bones.

How do they make the ribs? They start by rubbing them down with their Award Winning Rack Attack Rib Rub, then into the smoker they go until they turn a beautiful mahogany color. The Shed’s pitmasters then pull them out, rub them again, add their Original ShedSpred, wrap ‘em up and place ‘em back in the smoker until they are fall off the bone tender.

As for the Pulled Pork - They start with always FRESH, NEVER FROZEN Heritage breed pork. The Shed’s pitmasters cover their pork butts (shoulder) in their proprietary BBQ rub, then smoke ‘em over local pecan wood for 14 to 16 hours ‘til they’re tender, juicy and full of smoky BBQ flavor.

The Smoked Sausage is a pork coarse-grind rope sausage that is cold-smoked at Country Pleasin’ down the road for 16 hours using pecan wood, and finished in-house at 225 degrees ‘til the skin is bite through.

Orders ship Monday through Thursday via overnight service
Order by Wednesday at 8:00 PM (ET) for Delivery by Friday

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Shipping Days
Storage & Care:

All products from The Shed have been smoked and frozen just before shipping. If partially or fully thawed upon arrival, you can refreeze, or refrigerate if you intend to enjoy it within 3 days. Barbecue can be stored frozen in its original packaging for up to 2 months. Defrost under refrigeration before heating


Preheat oven to 200-220°. Loosely wrap meat in foil,place on baking sheet and heat on center rack of your oven. After 10 minutes, open the wrapping to check the internal temperature. If needed, heat for 5-10 minutes more. Remember, you are steaming the meat in its own juices, not re-cooking it! Ribs can be re-heated on the grill over low heat. Glaze with BBQ sauce while heating for added taste.

All items from The Shed Should have an internal temperature should be 165° prior to serving