Preparing Carson's BBQ
Carson's specially packed BBQ Ribs and Chops have been fully cooked in our Signature Sauce and may be safely refrigerated for 30 days. Once totally thawed:
RIBS
Use a sharp knife to make a 1 inch slit between each bone on the bottom portion of the slab. This important step aids in the heating process and takes only a few seconds.
OUTDOOR CHARCOAL OR GAS GRILL: Make sure grill is hot. Place bottom side (bones exposed) directly on grill. Baste top of slab with Carson's Signature Sauce. When meat and bones are evenly crackling (2-3 minutes) turn slab over so topside is directly on grill. After 2-3 minutes, ribs should be done. The entire process should take about 6 minutes but depends on how hot the grill is and how crispy you like your ribs.
INDOOR OVEN: In pre-heated oven, select BROIL. Place slab on broiler pan bottom side (bones exposed) up. Broil 3-4 minutes, until meat and bones are evenly crackling. Turn slab over and baste with Carson's Signature Sauce. Allow topside to broil 3-4 minutes. The entire process should take about 8 minutes but depends on how hot the broiler is and how crispy you like your ribs.
PORK CHOPS
OUTDOOR CHARCOAL OR GAS GRILL: Heat grill to medium-high. Place chops on grill, away from direct contact with flames or hot spots. Heat on first side for 6-7 minutes (chops should start to sizzle around edges). Baste chops with Carson's Signature Sauce and turn over. Continue heating for another 5-6 minutes. Baste again and remove from heat.
INDOOR OVEN: To Bake: Pre-heat oven to 350° F. Space chops out evenly on foil lined baking sheet. Baste with Carson's Signature Sauce. Heat 20-25 minutes or until hot. To Broil: Pre-heat oven to broil. Place chops directly on broiler pan. Position pan approximately 6 inches from heat source. Broil about 6-7 minutes or until edges begin to sizzle and baste with sauce. Turn chops over, continue to heat until that side does the same. Baste again and remove from heat.
Any questions, suggestions or concerns, please call toll free 1-888-999-RIBS!
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