Melissa's "Barbecue Showdown" Sampler

• Items ship frozen with dry ice.
• Dry ice may dissipate in transit, product may thaw.
• Do not remove dry ice with bare hands.
• Upon arrival, items in the refrigerator or in the freezer.
• BBQ may be stored for up to 4 days in the refrigerator or up to 3 months in the freezer.
• Sides may be stored in the freezer for up to 3 months.
• Wing dust may be stored at room temperature.
• Sauce should be refrigerated after opening.

To Serve

Wings – Air Fryer Method

• Thaw overnight in the refrigerator before cooking.
• Preset air fryer to 400°F.
• Heat for 12 minutes, flipping after 6 minutes.
• Remove, sprinkle with flavor dust, and toss to coat.
• Serve with sauce and enjoy!

Wings – Grill Method

• Thaw overnight in the refrigerator before cooking.
• Place wings on grill until hot (approximately 3-4 minutes per side)
• Remove, sprinkle with flavor dust, and toss to coat.
• Serve with sauce and enjoy!

Wings – Oven Method

• Thaw overnight in the refrigerator before cooking.
• Preheat oven to 375ºF.
• Cook wings for 12 minutes, then flip them over and cook for another 6-8 minutes.
• Wings can be broiled 3-4 minutes per side.
• Remove, sprinkle with flavor dust, and toss to coat.
• Serve with sauce and enjoy!

Ribs – Grill Method

• Thaw overnight in the refrigerator before cooking.
• Select Your Style:
  • For Wet Ribs: You’re going to coat the ribs with the BBQ sauce. Now, don’t go crazy with the sauce, just lightly put on a coat, allow the ribs to caramelize a bit, then add another coat. Flip the ribs over and repeat. If you can pick the ribs up and the sauce runs off, you have sloppy ribs, not wet ones. We’re not judging, though.
  • For Dry Ribs: Just think of the Classic Seasoning as if it were a sauce, and add just like you did for wet ribs.
  • For Muddy Ribs: Follow the procedure for wet ribs, and just before serving give a generous shake of seasoning on top. Enjoy!
• Heat grill up to medium-hot.
• Oil grates, remove ribs and place on grill meat side down.
• Sprinkle or baste as desired.
• Cook for 4-5 minutes or until ribs are beginning to sizzle, then flip over.
• Sprinkle or baste as desired, then remove and serve when ribs are hot.
• Serve and enjoy!

Ribs – Oven Method

• Thaw overnight in the refrigerator before cooking.
• Select Your Style:
  • For Wet Ribs: You’re going to coat the ribs with the BBQ sauce. Now, don’t go crazy with the sauce, just lightly put on a coat, allow the ribs to caramelize a bit, then add another coat. Flip the ribs over and repeat. If you can pick the ribs up and the sauce runs off, you have sloppy ribs, not wet ones. We’re not judging, though.
  • For Dry Ribs: Just think of the Classic Seasoning as if it were a sauce, and add just like you did for wet ribs.
  • For Muddy Ribs: Follow the procedure for wet ribs, and just before serving give a generous shake of seasoning on top. Enjoy!
• Preheat oven to 350 degrees
• Remove ribs from pack, place on sheet pan, meat side down and cook for 5 minutes. * Baste with sauce or rub.
• Cook 5 more minutes, baste again, flip over and baste top side.
• Cook 5 minutes and baste final time
• Allow to cook until piping hot, about 7 more minutes.
• Serve and enjoy!

Ribs – Microwave Method

• Thaw overnight in the refrigerator before cooking.
• Select Your Style:
  • For Wet Ribs: You’re going to coat the ribs with the BBQ sauce. Now, don’t go crazy with the sauce, just lightly put on a coat, allow the ribs to caramelize a bit, then add another coat. Flip the ribs over and repeat. If you can pick the ribs up and the sauce runs off, you have sloppy ribs, not wet ones. We’re not judging, though.
  • For Dry Ribs: Just think of the Classic Seasoning as if it were a sauce, and add just like you did for wet ribs.
  • For Muddy Ribs: Follow the procedure for wet ribs, and just before serving give a generous shake of seasoning on top. Enjoy!
• Remove from pack and place on microwave-safe platter
• Heat for 4-6 minutes or until hot.
• Serve and enjoy!

Pulled Pork and Chicken

• Thaw overnight in the refrigerator before cooking.
• To reheat, bring a large pot of water to a boil then reduce to a simmer.
• Add in 1 package of meat, and simmer for 20 minutes.
• Remove from water, pour out contents of pouch into bowl, and toss.
• If multiple packages are needing to be heated, up to two may be heated in one pot of water. Please add 7-9 minutes to the heating time when adding two packages.
• Serve and enjoy!

Sides

• Thaw items overnight in the refrigerator before cooking.
• Bring a pot of water to a boil, leave in packaging, and place in water for 18-20 minutes or until they reach 165°F. Contents may be poured into a pan and heated on the stovetop, or heated in a microwave.
• Remove from packaging
• Serve and enjoy!