Best Smoked Bison Back Ribs Recipes
SMOKED BISON BACK RIBS
Provided by Ardie A. Davis
Categories Fourth of July Backyard BBQ Dinner Meat Buffalo Spice Tailgating Family Reunion Smoker Grill/Barbecue Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat a cooker to 230° to 250°F. Remove the ribs from the refrigerator and outline them with a sharp, pointed paring knife.
- Combine all the ingredients for the rub in a small bowl and blend well. Season the ribs all over with the rub.
- Oil the grate and place the ribs on it bone side down over indirect heat. Cover and cook for 1 to 1 1/2 hours. Turn and cook for 45 minutes more, then turn and cook for another 45 minutes, or until pull-apart tender.
- Increase the heat to 350° to 400°F. Glaze the ribs with the sauce and cook for 5 to 7 minutes, being careful not to burn the ribs, then turn and glaze again and cook for another 5 to 7 minutes. Repeat 2 or 3 times, if desired.
- Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve with barbecue sauce.
BBQ BISON BACK RIBS
An easy and simple recipe for bison back ribs made with your favorite BBQ sauce.
Provided by Deb C
Categories Main Dishes Rib Recipes
Time 4h30m
Yield 2
Number Of Ingredients 7
Steps:
- Place rib portions into the bottom of a slow cooker. Cover with water. Add carrot, celery, onion, and bay leaf. Cover and cook until tender and no longer pink in the centers, 8 hours on Low or 4 hours on High.
- Meanwhile, preheat an outdoor grill for low heat and lightly oil the grate.
- Take the cooked ribs out of the slow cooker and brush generously with the BBQ sauce.
- Cook ribs on the preheated grill just until nicely browned, 15 to 20 minutes.
Nutrition Facts : Calories 478.5 calories, Carbohydrate 54 g, Cholesterol 145.1 mg, Fat 4.8 g, Fiber 2.8 g, Protein 51.4 g, SaturatedFat 1.7 g, Sodium 1549.6 mg, Sugar 36.7 g
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