Limited Release Ships FREE in the U.S. Only a few left Pulled Perfection BBQ Box — The Ultimate BBQ Experience Whether you’re a pitmaster with years of smoke under your belt or just discovering the magic of low and slow, Pulled Perfection is designed to transform your next cookout into something unforgettable. This curated box ships FREE in the U.S. and pairs premium products with 6 brand-new recipes and 2 expert pro tips so you can master pulled pork, chicken, and beef like a pro. ✅ Built for pulled meats: balance bark, moisture & finishing flavors ✅ 6 chef-tested recipes + 2 pro tips included (print & digital) ✅ Award-winning brands & full-size products ✅ Free U.S. Shipping — limited quantities What’s included Lane's "Kinda Sweet" BBQ Sauce (13.5 oz) Hi-West St. Louis Brown Sugar Rub (5 oz) Riffs Smokehouse “Voodoo Child” BBQ Sauce (16 oz) Tomahawk Jim’s Granny Slappin’ Good Spice (5.5 oz) Heat Resistant Pulling Gloves + Disposable Nitrile Gloves Recipe booklet with 6 brand-new pulled-meat recipes + 2 pro tips /* Scoped styles to avoid clashing with theme */ .gmc-wrap { font-family: inherit; color: #111; } .gmc-wrap h2, .gmc-wrap h3 { margin: 0 0 .5rem; line-height: 1.25; } .gmc-wrap h2 { font-size: 1.5rem; letter-spacing: .02em; } .gmc-wrap h3 { font-size: 1.125rem; } .gmc-lead { margin: .25rem 0 1rem; color: #444; } .gmc-grid { display: grid; gap: 1rem; } .gmc-card { border: 1px solid #eee; border-radius: 12px; padding: 1rem; background: #fff; box-shadow: 0 2px 6px rgba(0,0,0,.04); } .gmc-tag { display: inline-block; font-size: .75rem; background: #faf5e6; color: #7a4b00; border: 1px solid #efdcae; padding: .15rem .5rem; border-radius: 999px; margin-bottom: .5rem; } .gmc-sub { margin: .5rem 0 .75rem; color: #333; } .gmc-list { margin: .5rem 0 0; padding-left: 1.2rem; } .gmc-list li { margin: .25rem 0; } .gmc-note { font-size: .9rem; color: #555; } .gmc-divider { height: 1px; background: #eee; margin: 1.25rem 0; } /* Responsive layout */ @media (min-width: 640px){ .gmc-grid { grid-template-columns: 1fr 1fr; } } @media (min-width: 960px){ .gmc-grid { grid-template-columns: 1fr 1fr; } } What’s Inside Sauces, rubs & tools curated to pull tender strands, lock in moisture, and finish with a competition-worthy glaze. Sauce Lane's "Kinda Sweet" BBQ Sauce (12 oz) Rich, balanced, competition-grade. A Kansas City–style classic with a perfectly balanced blend of sweet, smoky, and tangy flavors. Best on: Pulled pork, pulled chicken, brisket, sandwiches & more. Profile: Layered sweetness with tang and depth; finishes glossy for picture-perfect pulls. Size: 12 oz bottle. Rub Hi-West St. Louis Brown Sugar Rub (5 oz) St. Louis style, sweet & smoky. Built to caramelize for a mahogany bark that shreds beautifully. Best on: Pork shoulder, ribs, pulled chicken & chuck roast for pulled beef. Use: Season generously; allow time to tack before the cook. Size: 5 oz shaker. Sauce Riffs Smokehouse “Voodoo Child” BBQ Sauce (16 oz) Bold, [barely] spicy, unforgettable. A punchy finisher for saucing pulled meats without losing bark texture. Best on: Pulled pork, pulled beef & chicken; great drizzled over mac or sliders. Flow: Warm gently before tossing to coat evenly without clumping strands. Size: 16 oz bottle. Rub Tomahawk Jim’s Granny Slappin’ Good Spice (5.5 oz) Big flavor, crowd-pleasing punch. Adds pop to pulled meats and shines in finishing dusts. Best on: Pork shoulder, chicken thighs, pulled chuck; also great on taters & veg sides. Pro tip: Sprinkle a light finishing dust right before serving to wake flavors back up. Size: 5.5 oz shaker. Accessory Heat-Resistant Pulling Gloves & Nitrile Gloves Handle your meat and pull like a pro. Use: Wear the disposable gloves overtop the heat resistant gloves when pulling your meat. Recipes Recipe Booklet (6 Recipes + 2 Pro Tips) Pitmaster-tested for pulled meats. Techniques for moisture retention, shredding, saucing & serving. Includes: 6 brand-new recipes built around pulled meats. Bonus: QR code unlocks a digital box overview with vendor profiles & exclusive promos. How to Use (Quick Flow): Season & rest • Smoke low & slow • Spritz to set color • Wrap when bark is right • Pull, then sauce/toss warm • Finish with a light dust & serve. Limited quantities. Once they’re gone, they’re gone.
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