Breakfast Sausage
$13.99
Weekend Favorite
Spare Ribs
Pasture-raised Texas spare ribs — meaty, rich, and built for low, slow heat. Smoke them, roast them, or glaze them; just bring napkins.
- Ships frozen and cold-packed, delivered to your door.
- Worthy of the table — or we’ll make it right.
Ranch-to-Table Control
Premium Quality
Delivered With Care
Consistent Standards
Texas-raised. Chef-trusted. Worthy of the table.
Details
The Full Story.
Spare ribs are the patient cook's reward — bigger, meatier, and richer than baby backs, with the fat and connective tissue that long, low heat turns into glory. Ours come from pasture-raised hogs in our Texas heritage pork program, where slower-grown animals develop deeper flavor and better fat quality than commodity pork ever will. Smoke them at 250°F for five to six hours, oven-roast them low and finish under the broiler, or braise then grill them with a glaze — every road leads to tender, pull-clean ribs with real pork flavor underneath the sauce. They're built for weekend smokes, summer cookouts, and the kind of dinner eaten with both hands and extra napkins.
Features & Benefits
Why You’ll Love It.
- Pasture-raised heritage program — Slower-grown hogs with deeper flavor and better fat.
- Meatier than baby backs — More pork per bone and richer eating.
- Low-and-slow ready — Smoker, oven, or braise-then-grill all deliver.
- Real pork flavor — Quality that shows through any rub or sauce.
- Crowd-pleasing format — The centerpiece of cookouts and weekend smokes.
The Method
Our Cooking Recommendations.
Pick your fire.
Classic low-and-slow ribs with a set bark and tender bite.
- Remove any loose membrane if present and season the ribs on both sides.
- Preheat the smoker to 250°F.
- Smoke bone-side down until the bark is set and the rack has good color.
- Wrap with a small amount of liquid or butter if desired, then continue until the rack bends easily and the meat is tender.
- Unwrap, sauce during the final 15–30 minutes if using, then rest 10 minutes before slicing.
Chef’s tipFor a clean bite, stop before the bones literally fall out. Tender should still have a little structure.
Food safetyUSDA safety minimum for whole pork cuts: 145°F with a 3-minute rest; ribs are commonly cooked higher for tenderness.
Final Temp
For tender ribs, cook until the meat is soft and the rack bends easily, commonly around 190–203°F.
Tender ribs with a broiled finish and no smoker required.
- Heat the oven to 325°F and season the ribs.
- Place bone-side down on a foil-lined pan and cover tightly.
- Bake until the meat is tender and the rack bends easily.
- Uncover, brush with sauce if desired, and broil briefly to caramelize the surface.
- Rest 10 minutes and slice between the bones.
Chef’s tipBroil only at the end; sweet sauces can burn quickly under direct top heat.
Food safetyUSDA safety minimum for whole pork cuts: 145°F with a 3-minute rest; ribs are commonly cooked higher for tenderness.
Final Temp
For tender ribs, cook until the meat is soft and the rack bends easily, commonly around 190–203°F.
Very tender ribs with a sticky live-fire finish.
- Season the ribs and place them in a covered pan with a small amount of stock, cider, or water.
- Braise in a 325°F oven until nearly tender.
- Transfer carefully to a medium-hot grill.
- Brush with glaze or sauce and grill just long enough to set the exterior.
- Rest 5–10 minutes before slicing.
Chef’s tipHandle braised ribs gently when moving them to the grill; they can become fragile once the collagen breaks down.
Food safetyUSDA safety minimum for whole pork cuts: 145°F with a 3-minute rest; ribs are commonly cooked higher for tenderness.
Final Temp
For tender ribs, cook until the meat is soft and the rack bends easily, commonly around 190–203°F.
Pork Quality
How We Select Our Pork.
OP76 pork is selected for rich flavor, consistency, and the kind of quality that brings everyday meals and weekend cooking to a higher standard.
Selected for Flavor
Chosen for rich, honest pork flavor — not the washed-out taste of commodity pork.
Cut With Care
Trimmed and portioned by hand for clean, consistent, table-ready cuts.
Consistent Quality
The same standard in every pack, so your results are dependable every time.
Made for the Table
From weeknight dinners to weekend cooking, built to bring meals to a higher standard.
Heritage Pork Program
Sourced from heritage-quality Texas pork for richer flavor and better fat than commodity pork.
Cooking & Storage
Simple to Get Right.
Thaw
Thaw overnight in the fridge, or cook from chilled.
Cook
Render low and slow in a skillet, or bake at 400°F until crisp.
Serve
Drain on a rack; save the fat for cooking eggs and vegetables.
Store
Refrigerate up to a week, or keep frozen until needed.
Complete Your Box
Add Extra Cuts.
Round out your delivery with the cuts your table reaches for — add to your subscription or buy one-time.
Reviews
Chef-Approved. Customer-Loved.
Rated 4.9 across verified subscribers.
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“Market at Outpost delivers meat quality that far surpasses anything I’ve found at local grocers—even their organic selections. The freshness is unmatched, and it shows up in every meal I cook. When you start with truly high-quality meat, the results speak for themselves.”
Master Home Chef -
“The difference in freshness and flavor from Market at Outpost is unreal. Their meats outperform the ‘organic’ cuts at my usual grocery store every single time. Great meals start with great ingredients—and Market at Outpost sets the standard.”
Master Home Chef -
“I didn’t realize how much freshness mattered until I started buying my meat from Market at Outpost. It’s noticeably better than the organic options at my local grocers, and my meals have improved because of it. High-quality meat truly is the foundation of a great dish.”
Master Home Chef
“Out on the dirt with the crew at Outpost 76, you quickly realize they don’t just raise cattle—they honor a way of life. The grit and precision they pour into their steers, from the formulation of their feed program to the rotation of their grazing pastures, is a masterclass in agricultural excellence. Every ounce of that hard work shows up in the marbling, the deep flavor, and the unmatched quality of the beef. It’s flat-out unbelievable. I run their product proudly, and as long as I’m standing behind a flame, Outpost 76 will anchor my menus.”Chef Corey Bowers
Orders ship cold and tightly packed with insulation and dry ice or gel packs, so everything arrives in great shape and ready for the freezer.
Yes. Products are delivered frozen or partially frozen to lock in quality. Move them to your freezer on arrival, or the fridge if you’re cooking within a few days.
Yes. Pick one-time, monthly, or bi-monthly at checkout, and change, skip, or cancel anytime from your account.
Absolutely. Add steaks, ground beef, bacon, sausage, or seasonal cuts to any delivery, or buy them as a one-time order — it all ships together.
Keep frozen until you’re ready. Thaw in the refrigerator, and cook within a few days of thawing for the best results.
OP76 beef and pork is born, grown, and finished in Texas, with real source control and ranch-to-table oversight.
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