Natural Duroc St. Louis Ribs & Pork Butt Bundle

At Creekstone Farms, we strive for excellence and quality in everything we do and we hold ourselves to uncompromising standards—from sourcing and processing to packaging and delivery. Every product we ship reflects our commitment to quality, consistency, and integrity. That’s why we offer a 100% Product Integrity Guarantee on all online purchases. 

At Creekstone Farms, we take tremendous pride in how we prepare and deliver every order. Our products are carefully aged, vacuum‑sealed for peak quality, and shipped with dry ice. We process orders Monday through Thursday for delivery Tuesday through Saturday, with Saturday delivery available in select areas based on the address chosen at checkout. Because our products are perishable, we encourage customers to plan for someone to receive the shipment promptly.

Once your order is prepared for shipment, you’ll receive a tracking number so you can follow its progress. While we work hard to ship as quickly as possible, timing may be affected by product availability, holidays, weather, or other unforeseen delays. All orders must ship to a physical street address, and we recommend double‑checking delivery information—especially for gifts. Most items ship frozen and may require additional thawing time before cooking, so please plan ahead to enjoy your Creekstone Farms experience at its best.

 Our shipping options and rates are noted below.

• Standard Delivery (FREE for orders of $150+) - will deliver 2-4 days after shipment.
• Standard Delivery ($15 for orders under $150) - will deliver 2-4 days after shipment.
• Express 2 Day Delivery  ($29) - will deliver 2 days after shipment.
• Next Day Delivery ($79) - will deliver the day after shipment.
• *All orders will arrive within 1-4 days based on shipping method selected as checkout.

**All orders must ship to a street address (no PO Boxes). We deliver to the 48 Contiguous United States. At this time, we are unable to process orders to Hawaii or Alaska, international orders or deliver to PO and APO/FPO Boxes.

About Your Products

Since Creekstone Farms pork products ship frozen, we complete all necessary preparation steps before freezing to ensure peak quality. Our pork is carefully processed, chilled, and frozen at the optimal time to preserve its natural tenderness, moisture, and flavor.

If your shipment arrives with partially thawed items or the dry ice has fully dissipated, there is no cause for concern. As long as the internal temperature of the product is at or below 40 °F (4 °C) upon arrival, both quality and food safety remain fully intact.

For best results:

• Refreeze any pork items you do not plan to cook immediately.
• Refrigerate and use within 3–5 days if you plan to cook soon.

Thawing Your Items

For detailed guidance on safe thawing and cooking practices, please visit the USDA website here.

Creekstone Farms recommends thawing all pork items in their original packaging on a plate or platter in the refrigerator. This method protects flavor and texture while containing any natural juices released during thawing.

• Smaller cuts—such as chops, ribs, or sliced pork—typically thaw in 24–48 hours.
• Larger cuts—such as roasts, shoulders, or whole tenderloins—may require 3–5 days, depending on size and thickness.

Allowing adequate time in the refrigerator ensures your Creekstone Farms pork delivers its best taste and tenderness.

Cooking Your Items

Pork butts and ribs shine when cooked low and slow. Whether you're using a traditional smoker, pellet grill, or charcoal setup, the goal is steady heat, clean smoke, and enough time for the meat to become tender while developing a rich bark.

Creekstone Farms recommends the following approach for thawed pork butts and ribs:

• For Pork Butts (Shoulder Roasts)
  Preheat your smoker or grill to 225–250 °F.
• Season generously with your preferred rub.
• Place the pork butt fat‑side up and smoke until it reaches an internal temperature of 160–170 °F (typically 5–7 hours depending on size).
• Wrap in butcher paper or foil to retain moisture, then continue cooking until the internal temperature reaches 195–205 °F for pull‑apart tenderness.
• Rest for at least 30–60 minutes before shredding.

This method ensures a tender, juicy result with deep smoke flavor and a well‑developed bark.

• For Pork Ribs (Baby Back or St. Louis‑Style)
  Preheat your smoker or grill to 225–250 °F.
• Remove the membrane from the back of the ribs and apply your favorite rub.
• Smoke ribs bone‑side down for 3 hours.
• Wrap in foil or butcher paper with a small amount of liquid (optional) and cook for 2 hours.
• Unwrap and return to the smoker for 1 additional hour to set the bark and glaze (if using sauce).
• Ribs are done when they reach 195–203 °F and the bones show slight pullback.

Recommended Internal Temperatures

• Pork Butt (Pulled Pork): 195–205 °F
• Pork Ribs: 195–203 °F
• Minimum USDA Safe Temperature: 145 °F with a 3‑minute rest (for whole‑muscle cuts)