The theory behind Pig of the Month is a solid one. Ribs can be hard to cook based on gear and time limitations when it comes to tailgating. So they cook the meat for you, mail it in dry ice packaging, and then all you have to do is reheat it. Which certainly cuts down on prep time and allows you to cook ribs on even some of the smallest tailgating grills. Pig of the Month sent me over a rack of baby ribs and I threw them on the grill to try em out. And I’d say they were pretty good. Not amazing, but not bad either. I wouldn’t hesitate to serve them at a tailgate.
Unfortunately, I can’t figure out who this service actually makes sense for. The main objection is the price. Though they cover a wide variety of styles, two 2lb racks of Baby Backs are going to cost you $55. And that doesn’t even include shipping. At this point why wouldn’t you just grab ribs from the nearest BBQ place? It’s cheaper and less work. I just checked the menus for about six different restaurants and not a single one sold a full rack for more than $25 and most were much cheaper.