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H‑E‑B Natural Seasoned St Louis Pork Ribs - True Texas BBQ Sweet TX Heat

Avg. 2.65 lbs
$15.95 each($6.02 / lb)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

This rack of H-E-B Natural Pork St. Louis ribs seasoned with True Texas BBQ Sweet TX Heat seasoning blend.

Highlights

  • Nutrition Facts

    Varies servings per container

    Serving Size
    4 oz (112g)
    • Amount Per Serving
      Calories
      310
    • % Daily Value*
    • Total Fat
      • 25g
      • 38%
    • Saturated Fat
      • 8g
      • 40%
    • Trans Fat
      • 0g
    • Cholesterol
      • 85mg
      • 28%
    • Sodium
      • 280mg
      • 12%
    • Total Carbohydrate
      • 5g
      • 2%
    • Dietary Fiber
      • 0g
      • 0%
    • Sugars
      • 4g
    • Sugar Alcohol
      • 0g
    • Protein
      • 17g
    • Vitamin A
      • 0%
    • Vitamin C
      • 0%
    • Calcium
      • 2%
    • Iron
      • 6%
    • Potassium
      • 270mg
      • 8%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    pork true texas bbq sweet tx heat seasoning(brown sugar, spices, kosher salt, paprika, garlic, rice concentrate(anticaking))

    Allergens and safety warnings

    Safe Handling: This product was prepared from Inspected and Passed Meat and/or Poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these Safe Handling Instructions. Keep Refrigerated or Frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.

  • Grill: Heat charcoal 40 minutes until ash covered or a gas grill for 10 minutes with lid closed. Bank coals in one half of grill or reduce gas heat toward low. Place ribs bone side down on cool side and cook for 75 minutes. Turn after 45 minutes. Add coals to keep chamber air temp at 300°F.