Today is my middle son’s birthday and he invited himself to dinner. Actually he and my oldest son Nate, plus family invited themselves. This works out well because we brought home some sausage from Minnesota to share with them plus we have some ribs that needed to be BBQ’d.
The sausage was Bison sausage, Buffalo Bratwurst and a specialty bratwurst made by “Zap’s” the store in Little Marais. For the Zap’s sausage we soaked it in beer for 20 min before putting it on the grill but the Bison and Buffalo ones we just threw on the grill.
For the ribs I made up a dry rub of paprika, fresh ground black pepper, a little salt and some chili powder that I just got in Taos. I put a couple of tablespoons of pepper, chili and about a tsp of salt. I was nearly out of paprika so just dumped in what I had, which was more than a couple.
Dale made an indirect fire, that is coals around the outside of the ribs and threw in some wood chips that he had soaked in water. He smoked/bbq’d them for about 3 hours and the meat was very tender. Just at the end I put some commercial sauce on them but next time I will just add some water to the rub and make a sauce from that.
Dale also put on some small potatoes and sliced zucchini’s on about 2 hours into the production so that they were ready at the same time.
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