Joe's KC Ribs, Brisket & Burnt Ends

• All meats are fully cooked, frozen, vacuum-sealed and carefully packed with dry ice. It is normal for the dry ice to evaporate in shipping and cause the meat to partially thaw
• Upon arrival, reheat, refrigerate or freeze immediately immediately. The package can be kept in the refrigerator for 3 days or in the freezer for up to 1 year.
• To serve, place meats in the refrigerator to thaw for at least 24 hours. Follow instructions below to reheat. A complete reheat guide is also included in every shipment

Best Reheating Method for Ribs

• Place vacuum sealed package(s) in the refrigerator to thaw for at least 24 hours prior to reheating
• Remove the ribs from the package(s) and wrap with foil (To prevent sticking, spray foil lightly with cooking spray.) Then place the wrapped ribs on a rimmed cookie sheet in a 350F preheated oven for 15 minutes.
• After 15 minutes, turn the the ribs over and continue to heat for an additional 15 minutes
• Next, remove from foil and place back in the oven for an additional 5 minutes, or until an internal temperature of 155°F degrees has been reached
• To serve, place ribs on a cutting board, bone side (underside) facing up. Using a sharp chef’s knife, cut between each bone. Once all bones are separated, flip the entire slab back over and serve
• Brush with barbecue sauce before serving, if desired

Best Reheating Methods for Burnt Ends

Hot Water Method (Preferred method for 2 pounds or less of burnt ends)

• Thaw in refrigerator at least 24 hours prior to reheating.
• If reheating 1 lb. of burnt ends, place 4 quarts of water in an 8-quart saucepan or stockpot. If reheating 2 lbs., use 5 quarts of water.
• Bring the water to a boil.
• Place the entire vacuum sealed package(s) of burnt ends in the pot and turn off the heat. Remove the pot from the hot burner.
• Let package sit in hot water for 20 minutes.
• With tongs, remove package(s) from water. Cut open, remove burnt ends and serve.

Oven Method (Use this method if reheating 3 or more pounds of burnt ends)

• Thaw in refrigerator at least 24 hours prior to reheating.
• Preheat oven to 350° F.
• Remove burnt ends from package(s). Place thawed burnt ends in a single layer in a baking pan.
• Place 1 ounce of water in the pan for every pound of burnt ends.
• Wrap the pan with foil.
• Heat in the oven for 20-25 minutes.
• Remove foil and serve.

Best Reheating Method for Brisket

Hot Water Method (Recommended for 2 pounds or less of sliced brisket)

• Place vacuum sealed package(s) in the refrigerator to thaw for at least 24 hours prior to reheating
• For 1 pound of brisket, place 3 quarts of water in a large sauce pan or stock pot. For 2 pounds, use 4 quarts of water
• Bring the water to a boil. Then, place the entire vacuum sealed package(s) of brisket in the pot and turn off the heat (Don’t worry; the plastic package(s) is specifically designed to withstand the heat.)
• Remove the pot from the hot burner
• Let brisket sit in hot water for 10 minutes
• With tongs, remove vacuum-sealed package(s) from the water and carefully remove brisket from package(s).
• Serve and enjoy!

Oven Method (Use this method if reheating 3 or more pounds of sliced brisket)

• Thaw in refrigerator at least 24 hours prior to reheating.
• Preheat oven to 350° F.
• Remove sliced brisket from package(s). Place brisket in a baking pan, leaving it layered.
• Add 1 ounce of water per pound of brisket.
  Cover the pan with foil and place on the center rack of your oven.
• Heat for 12-15 minutes, remove foil and serve.