Our Quality Meats

The perfect ribs and barbecue for the perfect occasion – let us help you decide which cut is best.

Pork

Five popular cuts… let us explain them:

BABY BACK RIBS

TENDER AND TASTY!

Baby back ribs are sourced from the upper and lower (back) area of the spine and ribs. These ribs tend to be smaller in size than spare ribs but are considered to be more tender than other rib cuts.

SPARE RIBS

CLASSIC PORK RIBS, GREAT FOR CHEWING TO THE BONE!

Spare ribs are taken from the belly area and are generally less meaty than baby back ribs. The mix of meat and fat add to their tenderness and make slow cooking a great way to enjoy these pork ribs.

ST. LOUIS CUT RIBS

A BUTCHER’S SPECIAL CUT MAKES THESE MEATY AND DELICIOUS!

St. Louis style ribs refers to the particular butcher’s cut of this pork rib. The shape is almost rectangular and the bone has been removed. These are meaty and tasty ribs, especially when marinated in your favorite barbecue sauce.

PULLED PORK

TENDER AND TASTY!

Pulled pork is sourced from the shoulder area. It is slow cooked at low heat until it becomes tender enough to be pulled apart. Most often, pulled pork is marinated and seasoned for tenderness.

BONELESS PORK RIBS

MEATY, MARINATED AND SEASONED FOR TENDERNESS!

Boneless ribs are sourced from the shoulder area of the hog. They are slow cooked at low heat until tender and then portioned into various size boneless rib pieces. Most often, boneless ribs are marinated and seasoned for tenderness.

Chicken

Every delicious BBQ chicken dish is made with Grade A chicken!

Every Carl Buddig chicken offering (Kingsford™ BBQ’s mouthwatering pulled chicken and Butcher’s Prime pulled chicken) is made with fresh-from-the-farm, U.S. Grade A chicken shredded white meat and dark meat.