OLD COLORADO SMOKEHOUSE IMPORTED BABY BACK RIBS
WEST RIVER MEATS
Colorado Sausage Factory & BBQ Smokehouse – 539 South Gilbert Street – Castle Rock, Co. 80104
ALL OF OUR PRODUCTS ARE AVAILABLE FOR PRIVATE LABEL PROGRAMS.
HISTORY & STRATEGY
We start with meat imported from Denmark, where it is raised without antibiotics as a growth promoter.
Selecting the finest quality baby back ribs available and exclusively using the smallest rib cut from the highest part of the hog guarantees the leanest, most flavorful meat.
Our recipes for ribs and sauce have won over 100 awards in the US and Canada.
These famous ribs originate from the traditional “Old Southern” style of rib cooking from Michelbob’s Championship Ribs Restaurants in Naples, Florida. Then they are combined with the bold and spicy flavors from the famous Hickory House in Aspen, Colorado. This unique combination results in a most succulent rib.
Our customers have called them “The Filet Mignon of Barbecue Ribs™”. We hope you agree.
Awards Won: More than 100, and among them, the top competitions in America and Canada
Best Ribs in America: Three-Time Winner
Best Ribs in Canada: Two-Time Winner
World’s Best sauce
Competing against the best rib cookers in America, this rib has won competitions in Florida, Tennessee, Missouri, North Carolina, Pennsylvania, Ohio, Illinois, Virginia and Michigan. The wide variety of locales attests to the universal popularity of our combination of “Old South” and “Wild West”.
The secret to the sweetness of the meat is the uniqueness of the Danish rib where the hogs are all-natural and are fed a lean diet of grains and brought to market at a time of maximum flavor quality. The leaner hog is specially processed so that the meat quantity between the bones is maximized. The Danish Pork Industry is recognized for its high quality and is the leading exporter of specialized pork products in the world. We established our relationship with Danish exporters over twenty years ago and have co-created a grade of rib which maximized the sweet-meat flavor of the younger, leaner hog with the high meat yield of this small and very special rib.