Clark Deutscher
TVWBB All-Star
Anyone have any ideas on the best way to cook these? Smoke or grill? Rub or marinade? Thanks!
Clark
Clark
Bison Ribs
- Thread starter Clark Deutscher
- Start date
K Kruger
TVWBB 1-Star Olympian
Smoke-roast or grill-roast; if the latter, then indirect. Bison ribs are quite lean. They do not benefit from low/slow. Cook at ~325 at the grate (higher is fine). You can rub or marinate first if you wish or you can braise-finish, foiled, or both.
A foil finish with some liquid is good for bison ribs, imo. If you wish, MM the start for the WSM or a kettle and smoke while the temps come up. No water in the pan. Don't let the come-up take too long. When you get to your target cook temp you can foil at that point, if you wish, adding liquid, or you can just cook without foiling. Because they are lean they take significantly less time than beef or pork ribs so check them much earlier.
To facilitate meat removal from the bone, flip the ribs over before cooking, bone up, and score the sinew that covers each bone using the tip of a sharp knife.
A foil finish with some liquid is good for bison ribs, imo. If you wish, MM the start for the WSM or a kettle and smoke while the temps come up. No water in the pan. Don't let the come-up take too long. When you get to your target cook temp you can foil at that point, if you wish, adding liquid, or you can just cook without foiling. Because they are lean they take significantly less time than beef or pork ribs so check them much earlier.
To facilitate meat removal from the bone, flip the ribs over before cooking, bone up, and score the sinew that covers each bone using the tip of a sharp knife.