Foods The Shed BBQ & Blues Joint Pulled Pork | Bbq Ribs & Pulled Pork Dinner For 8

The Shed Bbq & Blues Joint Ships Its Legendary Barbecue Nationwide On Goldbelly! Two Racks Of Juicy Baby Back Ribs And Two Pounds Of Tender Pulled Pork From The World Grand Champions Of Memphis In May 2018—What’S Better Than That! The Shed Bbq & Blues Joint Starts By Rubbing Them Down With Their Award-Winning Rack Attack Rib Rub, Then Into The Smoker They Go Until They Turn A Beautiful Mahogany Color. The Shed’S Pitmasters Then Pull These Bbq Ribs Out, Rub Them Again, Add Their Original Shedspred, Wrap ‘Em Up, And Place ‘Em Back In The Smoker Until They Are Fall-Off-The-Bone Tender. Baby Back Ribs Are Cut High On The Hog Next To The Tenderloin—Their 12 Curved Bones Are The Key To A True Baby Back. As For The Pulled Pork, The Shed’S Pitmasters Start With Always Fresh, Never Frozen Heritage Breed Pork. The Shed’S Pitmasters Cover Their Pork Butts (Shoulder) In Their Proprietary Bbq Rub, Then Smoke ‘Em Over Local Pecan Wood For 14 To 16 Hours ‘Til They’Re Tender, Juicy, And Full Of Smoky Barbecue Flavor.Brother-And-Sister Team Brad Orrison And Brooke Lewis Have Been Serving Some Of The Best Down Home Bbq You’Ll Ever Sink Your Teeth Into Since Opening The Shed In 2001 In Ocean Springs, Mississippi. From Heritage-Breed And Antibiotic-Free Meats, To Incredibly Tasty And “Junk-Free” Rubs And Sauces, This Legendary Barbecue Joint’S Low-And-Slow ‘Cue Is What Draws Thousands Of Shedheds To The Mississippi Bayou For A Taste Of The Shed’S Barbecue. The Shed Won The Grand Prize At The Memphis In May World Championships In 2015 And 2018 And Was Called One Of The Hippest Dives By Guy Fieri On Diners, Drive-Ins & Dives.