Bison Ribs

Discussion in 'Beef' started by baldwin smoky, Aug 6, 2005.

  1. Anyone out there smoked any Buffalo ribs, just got a couple of slabs of freeeeesh (butchered yesterday) ribs and am excited about slow smoking them. Really need some pointers. Thanks to all of you on this forum, I'm really learning a lot of great smoking advice.

    Baldwin Smoky
     
  2. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Well Baldwin Smoky all I can say is "I'm jealous!!†It’s been sooo looong since I’ve had some fresh buffler meat!! Just keep in mind the bison is a whole lot leaner that beef.

    Let us know what you end up doing and how they turned out!!
    Happy smoking
     
  3. NOT GOOD!
    Used a recipe I got from the Bison ranch for cooking ribs...
    Brined them overnight in a weak salt, worchester, red wine, spices mixture, put them on roasting rack in 325 oven for 30 minutes, then 305 for another 30 minutes, pulled them out double wrapped in foil for 3 hours then put in my smoker at 250 for an hour. ....Great taste with the homemade rub I had on them but the only thing you could chew was the BONE, guess I had better stick with pork, foul and cow.
     
  4. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Baldwin, sorry to hear the ribs didn't turn out the way we hoped for. I'm thinking "low and slow" might have been the way to go.
     
  5. larry maddock

    larry maddock Master of the Pit OTBS Member

    dude,
    maybe you should smoke at 225 f --to get smoke on meat-for 3 hrs

    THEN foil and put in oven at 275/300 till done...
    you might want to brush with apple juice --before you foil[​IMG]



    Baldwin Smoky;894]NOT GOOD!
    Used a recipe I got from the Bison ranch for cooking ribs...
    Brined them overnight in a weak salt, worchester, red wine, spices mixture, put them on roasting rack in 325 oven for 30 minutes, then 305 for another 30 minutes, pulled them out double wrapped in foil for 3 hours then put in my smoker at 250 for an hour. ....Great taste with the homemade rub I had on them but the only thing you could chew was the BONE, guess I had better stick with pork, foul and cow.[/quote]
     
  6. shellbellc

    shellbellc Master of the Pit OTBS Member

    I agree with Larry on this one. Why did you start in the oven and then foil and put in the smoker? Did you get any smoke flavor?
     
  7. deejaydebi

    deejaydebi Smoking Guru

    Baldwin Smoky -

    Well that's how we learn eh? I wouldn't recommend ribs at 325 they cook to fast and get tough and dry to fast.

    Like the man said ... Low ~ and slow ~
     
  8. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Did anyone notice this post was from August/2005??
     
  9. deejaydebi

    deejaydebi Smoking Guru

    Hmmmmmmmmmm that's happened a few times lately. I never check the dats just answer what pops up as new! LOL
     

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