Pork Ribs

What it's good for:

Smoke them at 225°F for 4–6 hours using the 3-2-1 method (3 hours unwrapped, 2 hours wrapped in foil, 1 hour unwrapped with sauce). Or braise them in the oven at 300°F for 2–3 hours until the meat pulls back from the bone.

Remove the membrane from the back before cooking for better seasoning penetration and more tender results.

Here's what you're getting:

Ribs from pigs raised on pasture, rooting and foraging with GMO-free feed supplemented. Better fat distribution and more flavor than conventional pork from confinement operations.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed pork ribs in the fridge for 1-2 days, or refreeze immediately if not using.