Corky’s BBQ (2) 2-lb Baby Back Ribs with Original BBQ Sauce on QVC

for some delicious barbecue and we’regonna bring in baby back ribs now thisis a phenomenal offer tonight becausebaby back ribs from Corky’s are onlyavailable here so this is youropportunity to take advantage of twotwo-pound racks of fully cooked fullysauced fully smoked baby back ribs whenyou receive these they’re frozen youthaw them up you heat them up and thenyou do the best part you eat them upthese are brand new today we’re going toship these directly to your door you’regonna pop these in a 350 oven for about30 minutes and they’re going to beperfect now you see that for easypayment plan well don’t get too used toit because it’s gonna go away at the endof day todayget yours now while the getting is goodwe’re going to be joined now by JimmyStovall he is our regular Corky’srepresentative he’s been with therestaurant for 25 years he is inTennessee and he is safe with his familythat joins us live via phone now Jimmyhow are you buddy hey David how are youdoing doing great pal it’s nice to haveyou with us tonight I’m glad to be heremissing everybody in person but I’m gladI get to join Ben phones well that isfantastic we’re glad to have you join usby phone let’s talk about a baby backribs you and I have said before theseare the filet mignon of ribs right theytruly are the baby backs are the finestcut of rib they have less fat they havesmaller bones and when you have less fatsmaller bones once you smoked them upyou get more meat and that’s what theybe back different and I’m talking atremendous amount of meat here on theseribs and I mean you look turn these overand look at this great bit this is allmeat right here Jimmy look at thisthat’s always a great thing also aboutbaby back is their uniform kind of endsin and and the last bone and thesecond-to-last bone that normally isgoing to be you know flat and not muchmeat baby backs have it end to end soyou can cut these are the biggest oneswe do the big two-pound rack and yeahthey’re slow smoked for hours and hoursand then we sauce it with that originalbarbecue sauce has been on our table for35 yearsand yeah you can cut these each one ofthese you can cut these up easily intothirds for a nice you know maybe threedifferent dinners so you’re talkinganywhere from you know four to six mealsa B well and the nice thing about thisJimmy right now we’re finding that we’rereally trying to stock our freezers makesure we’ve got enough food for ourfamilies and limit our trips out of thehouse I mean we’re being told over andover again try to make smart trips whenyou go out and get what you need andthen get back home where it’s safe sothis is a way to stock the freezer andhere’s a great way to bring home a mealto your point that you’ll be able to eaton for a few days and we can keep inyour freezer now you take two two-poundracks out if you got a big family thenthat’s one great big meal or to yourpoint you can have those leftovers grabthose lock and lock containers we werejust featuring store those in the fridgeso when you want to heat some up thenext day you can do that lickety-split Ilove that this pairs with just aboutanything we have in the pantry or in thefridge it does you know great proteinsare important now like you said not youknow we’re not going out as much theseare delivered straight to your door ourpitmasters are working basically aroundthe clock try to cook and keep up withfood so we can have it deliveredstraight to your doorthe other great thing that I like aboutand I’m hearing from so many people thatmessage me on Facebook or Instagram isit’s something different you know you goto the store you load up on all the samethings and buy two or three destiniesyou’re tired of cooking that same thingor you know the next week it’s the samething over this is something totallydifferent BBQ from Memphis Tennessee andI think that maybe that’s why people areenjoying it so much and we’re you knowour restaurants you know we’ve had toclose our dining rooms and we’re tryingto you’re keeping our people at workespecially the fit guys and they’reworking literally around the clock tokeep these ribs looking for you oh andlook at this I’m pulling all the rib offthese bones and that great big pileright there is all meat that’s what youwant now Jimmy I should let everybodyknow that we only have 1900 of these togo around with no auto delivery so folksare gonna want to be able to ordermultiples of these and we’ve gotfour easy payments tonight any card youuse use your cue card you’ve got sixeasy payments now Jimmy again we’retalking about two racks and you don’tsell these baby back to the restaurantis that right that’s right we only dothe baby back at QVC it’s definitely thefinest cut of ribs that you can get andI want to always bring something specialto the QVC customer and the baby backthis is nice because the reason I didwant to do two two-pound racks first ofall it’s a great size because you canget multiple meals out of one of thoseracks and you get into the other thingis I didn’t want to bring a whole lot ofracks of ribs because everybody’sfreezers are pretty full right now andso you can still get the great ribs butyou don’t have to commit to a huge youknow a huge for five full racks orwhatever that you might not have roomfor so that’s part of the reason that wewanted to do these two racks tonight nowJimmy this is all meat I just pulledthis off of one bone look at how muchyou’re getting here I mean these aregoing pretty quickly Jimmy to your pointand I love the fact that you all help usout with a smaller portion here becauseyou’re right my freezer is pretty fullright now I mean when I made a trip tothe supermarket last Friday night I waslike guy’s grocery games in there I waslike in and out in 20 minutes but it wasone of those things where I’m cominghome and I’m finding yeah my freezer ispretty full and if I’m buying some meatsI can only keep them in the fridge formaybe three or four days before theyneed to be frozen before they go badrightyou show what ends up happening is thefreezers fill up pretty rapidly andyou’re exactly right about eating thesame things I mean if I eat one morepiece of chicken this week I think I’m asprout feathers so it’s one of thosethings where we’re looking for somethinga little different and this is gonna dothe job now sixteen hundred left to goaround these are going quickly Jimmy Ilove that with a medley of rice and somebeans you can do baked beans out of acan with this a lot of us are raidingthe pantry for whatever we can findthese days solutelyany vegetable cornbread my wife’s cooksome cornbread tonightand anything goes with ribs they’re easyto do you just heat them up like yousaid you know gone out in your fridgeand then heat them up in the oven on asheet pan or three at 350 for about 30minutesand you have great authentic you knowbarbecue ribs for Memphis these arerestaurant it’s not just restaurantquality these these come from arestaurant so if you’re missing thosegreat restaurant meals this is theperfect thing because all you’re doingis heating it back up and you don’t haveto worry you know if you picked it up ata restaurant or have livered this iscoming fully cooked frozen sealed toyour door and you handle it from thereand just heat it back up I’m making apile of barbecue in the middle of theplate here that’s how you do it you knowI’ll tell you what Jimmy we’re down to1400 left of these to go around and I’mgoing to point out again what you’regetting you’re getting two two-poundracks of these baby backs that are allsaucedjibing with your award-winning originalCorky’s barbecue sauce original tomatobase hanging Memphis South off it’s beenon our table for 35 years so 1200 ofthese are left they’re going veryquickly and there’s no auto delivery onthis so get yours now while the gettingis good and this price or this easy payrather will go away end of day todayJimmy we’re so thrilled to have you joinus we’ve got a lot more coming up in theshow tonight but we appreciate youtaking the time to be with us we lookforward to the day when we’re all backin the studio together I know I can’twait thank you all so much y’all enjoyyour barbecue and stay safe you do thesame thanks buddy be well bye-byebye-bye nowalright now every Wednesday and Sundaywe have what’s called David’s kitchencabinet item now what’s in my cabinet to