come and get it!
Our Jack (of all trades) keeps our Smokehouse moving! From getting the meat in to smoking it to shipping it out. He makes sure our fully cooked premium meats get done right and to your door! Jack grew up on a hog farm in Iowa and showed pigs at the county fair and the Iowa State Fair for nine years through 4H and FFA. And boy does he love pork ribs!
The pinnacle of American barbeque today, baby back ribs, used to just be tossed. During the 1800s, barbeque was traditionally a whole pig roast – a celebratory crowd affair where the rib meat was eaten right off the roasted pig. It wasn’t until the early 20th century that ribs made their rise, due to the innovations in meatpacking, refrigeration, and the development and love of barbecue. Our barbecue menues are now richer and our fingers a little stickier as the result!
Our newest product: Baby Back Ribs. We took our time to perfect these to make sure they were as flavorful and tender as some of the best ribs out there! These full rib racks are marinated, seasoned with our unique spice blend, and smoked for hours with hickory wood. We decided to take these full racks, cut them in half, and stack them to make it most convenient for you and save room in your freezer. You can cook them as is or make them your own by adding some sauce! Just reheat and serve, as simple as that!