BBQ means ribs are dry rubbed and wood smoked. We take
pork ribs and angus beef ribs and hand rub them with our
own special spices, then we slow cook our meats for up
to 14 hours. The smoker is the key element. If you can't
taste the smoke flavor of barbecue, all the sauce in the
world won't make any difference. It's a totally
different concept. Sauce is always served, on the side.
The new item this year is America's natural cattle;
Buffalo. Cattle were first imported to the U.S. and are
not indigenous to our country, Buffalo is.
Buffalo is available in steaks, ribs and burgers and
much more! It is leaner than even fish, has 30% more
protein than beef, more flavorful and a little sweeter
than beef, and has no gamy taste. It's a guaranteed