Buffalo ribs

Discussion in 'Beef' started by pimpzilla, Jun 12, 2009.

  1. pimpzilla

    pimpzilla Fire Starter

    Picked some up today for tomorrow's smoke. Anybody have any experience with them? I assume they're fairly lean? Help!

    (Not sure this is the right place for this post, but I didn't want it to go unseen in the wild game forum!)
     
  2. the dude abides

    the dude abides Master of the Pit OTBS Member

    Yikes! No. Never even seen them sold before. If it's like the rest of the animal it'll likely be pretty lean. I'd think you'd be able to tell if there's much fat running through the meat just by looking at them.

    I guess to be safe, I'd consider a little more time in the foil with some AJ. Let them baste in that for a couple of hours.

    I like buffalo, hopefully these turn out for ya.

    Got any pictures you can put up?
     
  3. pimpzilla

    pimpzilla Fire Starter

    I was kind of thinking the same thing....hit them with smoke for an hour or so, then into the foil for some braising. I'll snap some pics after work....they were frozen solid when I picked them up at lunch. We have a little meat shop here in town that has different meats from farmers located in the area. It's a little more expensive, but worth it!

    As far as a rub....I was thinking more salty than sweet. Thoughts?
     
  4. the dude abides

    the dude abides Master of the Pit OTBS Member

    Since it's closer to beef than pork, I'd say yes on that one. Maybe even some beef stock instead of apple juice in the foil.

    Might want to PM cowgirl on this one.
     
  5. mcmelik

    mcmelik Smoke Blower

    I have had Buffalo burgers but never ribs. I am with Dude. maybe a little more time in the foil with some beef stock. I think I would stay with the spicey rub instead of the sweet pork type rub. But that is just my thought.
     
  6. pimpzilla

    pimpzilla Fire Starter

    Buffalo ribs were an epic fail. Smoked them for about an hour and a half, then put them in foil with some french onion soup. I would have been better off cooking a leather wallet.....toughest crap I've ever seen. I'll put some pics up later tonight.
     
  7. bigsteve

    bigsteve Master of the Pit

    You said they were lean? If so, my guess would have been to cook to temps similar to a steak (??)
     
  8. the dude abides

    the dude abides Master of the Pit OTBS Member

    That sucks. What do you think...the quality of meat or the way it was cooked?
     
  9. 9manfan

    9manfan Smoke Blower

    Man , I love your sense of humor, I'm still chuckling about the wallet, Hey at least you give it a try,,,,,,,,,,,,,,,,
     

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