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Bison Back Ribs


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I've been wanting to try bison on my KJ. I ordered some bison back ribs and some bison short ribs from Nebraska Bison. They arrived last week.

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So, now my internet search began for how to cook them.  Most of the information I was able to find indicated that they be smoked low and slow for a couple of hours, and then wrap in foil with vegetable broth to finish them.  This was not what I was looking to do, so I stopped at my local Ace Hardware and talked to them. I showed them the picture above and said that I was thinking of cooking them at 225* for three hours, wrapping and cooking for another hour. They thought that sounded like it might work. What they thought was fat on the ribs was actually the bones.

 

I thawed one of the racks out and got ready to apply some rub. The instructions also said to remove the membrane on the back. When I looked at it I was reminded of beef back ribs and if I removed it the bones would fall off the meat, so I did not remove it.

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I applied Big Green Egg ancho chili coffee rub to both sides of the ribs.

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I let them sit in the refrigerator until the grill was up to temp. I put them on at 225* and the temp dropped to 200* and stayed there for the entire cook.

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After three hours they were getting some bend, so I wrapped them and added some Chipotle Dark Ale bbq sauce. After an hour I unwrapped them and put them back on to tack up.

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After 20 minutes they looked like this and I was ready to eat.

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The ribs had a spicy taste due to the rub and the sauce, but they were good. They tasted more like beef back ribs to me.

 

Edited by Golf Griller
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8 hours ago, Grill_Boy said:

Well they look good enough, would you do it again?

I would do them again. I have another rack in the freezer, along with two short ribs. I would go easier on the spicy rub and sauce so that I did not mask the bison taste. I had a suggestion to put bacon on top to add some fat to the meat, since bison is a very lean meat.

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