“Best of Bama” BBQ Sampler for 8-10

After clinching the “Best of Bama 2023” award by Alabama Magazine, LawLers showcases the flavors that earned them their reputation with this Sampler Pack. It’s generously portioned to satisfy a large gathering, featuring two racks of St. Louis-cut spare ribs and three pounds of hickory hardwood-smoked pulled pork. The pack also provides everything required to craft six of their renowned Stuffie Taters, a dish celebrated by the Alabama Department of Tourism as one of the “100 Dishes to Eat in Alabama Before You Die.”

Since its 1978 founding by brothers Philip and Jerry Lawler with little more than a pit smoker and a handful of hickory, LawLers Barbecue has become an Alabama BBQ icon, with more than a dozen locations throughout northern Alabama and the Tennessee Valley. All of LawLer’s meats – pulled pork, turkey, ham, and chicken – are hand-pulled and doused with a sauce that won the 2015 Year of Alabama BBQ Sauce-Off. From their signature Stuffie Tater to pit-smoked ribs, scratch-made BBQ sides, & more, LawLers most legendary ’cue is now shipping to your door!

MORE DETAILS

This package serves 8-10 people and includes

• 2 racks St. Louis-Style Spare Ribs (each 2 lbs.)
• Pulled Pork (3 lbs.)
• 6 Potatoes (each 18 oz.)
• Whipped Margarine (9 oz.)
• Cheddar Cheese (9 oz.)
• Sour Cream (12 oz.)
• Dried Chives (1 oz.)
• 1 bottle Sweet n’ Spicy Red Barbecue Sauce (16 oz.)
• Each Rib Rack measures approx. 13″ × 5″

INSTRUCTIONS / STORAGE

• Lawler’s Barbecue ships Monday – Thurday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Sampler ships with ice packs, may thaw in transit
• Upon arrival, place all barbecued meats, cheese, butter, and sour cream in the refrigerator for up to 5 days.
• Chives may be stored at room temperature (in the sealed bag and foil wrapper) until ready to cook.
• Upon arrival, remove potatoes from vacuum-sealed bag and store at room temperature.

To Serve

Ribs

• Reheat directly in the bag provided in boiling water, or until the internal temperature reaches 165 degrees.
• Use scissors to cut open the bag to remove the slab. Be careful…the ribs will be hot!
• Alternatively, the rib slab can be removed from the bag, wrapped in foil and reheated in the oven until the internal temperature reaches 165 degrees.

Pulled Pork

• Reheat pulled pork directly in bag provided in low boiling water for approx. 10-15 minutes.
• Remove bag from water with tongs and cut bag to pour out contents. Caution: pork, and pork juices will be hot!

Stuffie Taters

• Remove potatoes from the plastic bag and keep wrapped in the foil wrapper.
• Cook potatoes in foil in conventional oven for 1 hour 45 minutes at 450°.
• Remove and let cool for 2-3 minutes in foil wrap.
• While still in foil wrap, slap the potato to flatten the top and burst the fibers.
• Using a knife, split potato down the middle (north to south).
• Rotate potato 90 degrees and pinch the cut edges to create a cradle for the toppings.
• Spread or flower the potato from top to bottom.
• Using a large spoon, chop the potato prior to cutting in a generous amount of butter.
• Add a generous helping of shredded cheese followed by a healthy dollop of sour cream.
• Add pulled meat, garnish with more cheese and sprinkle with chives.
• Enjoy!

Ingredients

• Pork Ribs – Fresh Pork Ribs, Spice Rub (Paprika, Turmeric, Salt, Garlic, Onion, Sugar)
• Barbecue Sauce – Water, Tomato Paste, Brown Sugar, Prepared Mustard, Chili Sauce, Sugar, Vinegar, Soy Sauce, Pineapple Juice, Worcestershire Sauce. Allergen: Soy
• Pulled Pork – Fresh Pork, Distilled Vinegar, Salt, Brown Sugar, Spices
• Potato
• Whipped Margarine – Soybean Oil, Palm Oil, Water, Salt, Soy Lecithin, Potassium Sorbate, Vegetable Mono & Diglycerides, Citric Acid, Beta Carotene, Whey (Allergens: Soy, Whey)
• Cheddar Cheese – Cultured Pasteurized Milk, Salt, Enzymes, Annatto Color (Allergen: Milk)
• Sour Cream – Grade A Cultured Cream
• Chives – Dried Chives