Delivery & Reheating Guide

What to Do When Your Joe’s Kansas City Bar-B-Que Package Arrives

Open the box immediately and verify your items.
Move perishable items you plan to use within 7 days into the refrigerator.
Move perishable items for later use to the freezer. They can be stored for up to nine months.
Thaw all items in the refrigerator 24 hours before reheating.
Follow the reheating instructions below, or the guide included in your package.

Our Offerings

Here are the Kansas City crafted Bar-B-Que favorites featured in our special Good Morning America deal — slow-smoked, carefully packed, and shipped straight to your door. Below you’ll find all the details you need, including allergen information and reheating instructions, to enjoy every bite.

The Big Four

This one earns its name. The Big Four brings together our most iconic Kansas City meats — ribs, sliced brisket, burnt ends, and pulled pork — plus classic sides and plenty of Joe’s Original Sauce to tie it all together.

Allergen Information

Note: ⊗ indicates the product was produced in a facility that also processes the specified allergen.

Item	Milk/Dairy	Eggs	Soy	Fish/Shellfish
Pork spare ribs
Sliced brisket
Chopped beef burnt ends
Pulled pork
Baked beans in Bar-B-Que sauce			✓ Worcestershire	✓ Worcestershire
Smoked poblano cheesy corn	✓	✓
Joe’s Kansas City Bar-B-Que Sauce

Reheating Guide

Pork spare ribs

OVEN METHOD (Preferred)

Thaw in refrigerator at least 24 hours prior to reheating.
Preheat oven to 350° F.
Remove the ribs from the package(s) and wrap with foil. (To prevent sticking, spray foil lightly with cooking spray.)
Place the wrapped ribs on a rimmed cookie sheet and place in the oven for 15 minutes.
After 15 minutes, turn the ribs over and continue to heat for an additional 15 minutes.
Take the ribs out of the oven, remove from foil and place back in the oven for an additional 5 minutes, or until an internal temperature of 155° F has been reached.
Remove from oven.
Place ribs on a cutting board, bone side (underside) facing up.
Using a sharp chef’s knife, cut between each bone. Once all bones are separated, flip the entire slab back over and serve. Brush with barbecue sauce before serving, if desired.

Sliced brisket

HOT WATER METHOD

Thaw in refrigerator at least 24 hours prior to reheating.
If reheating 1 pound of brisket, place 3 quarts of water in a large sauce pan or stock pot. If reheating 2 pounds, use 4 quarts of water. Bring the water to a boil.
Place the entire vacuum sealed package(s) of brisket in the pot and turn off the heat. Remove the pot from the hot burner.
Let brisket sit in hot water for 12 minutes.
With tongs, remove vacuum sealed package(s) from the water and carefully remove brisket from package(s). The brisket is ready to serve.

Chopped beef burnt ends

HOT WATER METHOD

Thaw in refrigerator at least 24 hours prior to reheating.
If reheating 1 pound of burnt ends, place 4 quarts of water in an 8-quart sauce pan or stock pot. If reheating 2 pounds, use 5 quarts of water.
Bring the water to a boil.
Place the entire vacuum sealed package(s) of burnt ends in the pot and turn off the heat. Remove the pot from the hot burner.
Let package sit in hot water for 20 minutes.
With tongs, remove package(s) from water. Cut open, remove burnt ends and serve.

Pulled pork

HOT WATER METHOD

Thaw in refrigerator at least 24 hours prior to reheating.
If reheating 1 pound of pulled pork, place 4 quarts of water in a large stock pot. If reheating 2 pounds, use 5 quarts of water.
Bring the water to a boil.
Place the entire vacuum sealed package(s) of pulled pork in the pot and turn off the heat. Remove the pot from the hot burner.
Let package sit in hot water for 20 minutes.
With tongs, remove package(s) from water. Cut open, remove pulled pork and serve

Baked beans in Bar-B-Que sauce

STOVETOP METHOD

Thaw in refrigerator at least 24 hours prior to reheating.
Place thawed beans in a sauce pan and reheat on the stove, stirring occasionally until a temperature of 155° F is reached

Smoked poblano cheesy corn

STOVETOP METHOD

Thaw in refrigerator at least 24 hours prior to reheating.
Place thawed corn in a sauce pan and stir occasionally over medium heat until a temperature of 160° F is reached.

The Z-Man Sandwich Kit

Bring home the legendary Z-Man experience with this crowd-favorite kit! Featuring a kit to make our famous Z-Man sandwich stacked with crispy onion rings and melted provolone cheese, you can customize your kit with your choice of tender brisket or smoky pulled pork. Plus, you’ll get a bottle of our signature French fry seasoning and a lineup of delicious sides to complete the feast!

Allergen Information

Note: ⊗ indicates the product was produced in a facility that also processes the specified allergen.

Item	Wheat/Gluten	Milk/Dairy	Eggs	Soy	Fish/Shellfish	Sesame
Smoked provolone cheese		✓
Kaiser buns	✓			✓		⊗
Onion rings	✓			✓		⊗
Sliced brisket
Pulled pork
Baked beans in Bar-B-Que sauce				✓ Worcestershire	✓ Worcestershire
Smoked Poblano Cheesy Corn		✓	✓
French fry seasoning
Joe’s Kansas City Bar-B-Que Sauce

Reheating Guide:

At least 24 hours before serving, thaw the brisket, cheese, and buns in the refrigerator.
Keep the onion rings frozen until ready to bake. Refrigerate the remaining contents if using within 3 days; otherwise, freeze everything except the barbecue sauce, which may be stored at room temperature until opened.

Onion Rings:

Preheat the oven to 425°F.
Place onion rings on a greased baking sheet.
Bake for 8 minutes, flip, then bake another 8–10 minutes until crispy.

Sandwich assembly:

Lightly butter and toast buns if desired.
Add a small dollop of barbecue sauce to the bottom bun.
Top with 3.5–4 oz. sliced brisket or pulled pork.
Add one slice of provolone and two onion rings.
Drizzle with more barbecue sauce and add the top bun.

Sliced brisket

HOT WATER METHOD

Thaw in the refrigerator at least 24 hours prior to reheating.
If reheating 1 pound of brisket, place 3 quarts of water in a large sauce pan or stock pot. If reheating 2 pounds, use 4 quarts of water. Bring the water to a boil.
Place the entire vacuum sealed package(s) of brisket in the pot and turn off the heat. Remove the pot from the hot burner.
Let brisket sit in hot water for 12 minutes.
With tongs, remove vacuum sealed package(s) from the water and carefully remove brisket from package(s). The brisket is ready to serve.

Pulled pork

HOT WATER METHOD

Thaw in the refrigerator at least 24 hours prior to reheating.
If reheating 1 pound of pulled pork, place 4 quarts of water in a large stock pot. If reheating 2 pounds, use 5 quarts of water.
Bring the water to a boil.
Place the entire vacuum sealed package(s) of pulled pork in the pot and turn off the heat. Remove the pot from the hot burner.
Let the package sit in hot water for 20 minutes.
With tongs, remove package(s) from water. Cut open, remove pulled pork and serve

Baked beans in Bar-B-Que sauce

STOVETOP METHOD

Thaw in the refrigerator at least 24 hours prior to reheating.
Place thawed beans in a sauce pan and reheat on the stove, stirring occasionally until a temperature of 155° F is reached

Smoked Poblano Cheesy Corn

STOVETOP METHOD

Thaw in the refrigerator at least 24 hours prior to reheating.
Place thawed corn in a sauce pan and stir occasionally over medium heat until a temperature of 160° F is reached.