Smoked Bison Back Ribs Recipes

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SMOKED BABY BACK RIBS

Provided by Food Network Kitchen

Time 6h45m

Yield 6 servings

Number Of Ingredients 13



Smoked Baby Back Ribs image

Steps:

  • Prepare the ribs (see below). Combine the brown sugar, chili powder, paprika, cumin, mustard powder and 2 tablespoons salt in a small bowl. Rub the ribs all over with the cut sides of the lemon and then the spice mixture and place in a large roasting pan or resealable plastic bag. Cover and refrigerate at least 2 hours or overnight.
  • Meanwhile, soak the wood chips in water 1 hour, then prepare your grill for smoking, filling the smoker box with one-quarter each of the wood chips and apple.
  • About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature. Meanwhile, combine the apple juice, Worcestershire sauce and vinegar in a small spray bottle. Shake to mix.
  • Once the grill reaches 250 degrees F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up. Spray with the apple juice mixture. Close the grill and let smoke 1 hour.
  • Replenish the smoker box with another one-quarter each of the wood chips and apple. Flip the ribs so they're meat-side down with the opposite edge of the racks closer to the smoker box. Spray with the apple juice mixture; close the grill and let smoke 1 more hour. Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2 more hours. Remove the ribs from the grill and let rest 5 minutes before slicing.
  • How to prep your ribs:
  • Position the ribs meat-side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife. Grab the membrane with your fingers and peel off completely.

2 racks baby back ribs (about 3 pounds each)
1/4 cup packed light brown sugar
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon mustard powder
Kosher salt
1 lemon, halved
1 apple, quartered
1 cup apple juice or cider
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
Vegetable oil, for brushing

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



Smoked Bison Back Ribs image

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.

1 slab bison back ribs
Barbecue sauce, for serving
RUB
1 tablespoon lemon pepper
1 tablespoon garlic salt
1 teaspoon cayenne
1/2 teaspoon ground rosemary
1/4 teaspoon ground thyme

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



BBQ Bison Back Ribs image

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

2 ½ pounds bison back ribs, cut into 2 to 3 rib portions
3 cups water to cover
1 medium carrot, sliced
1 medium celery, sliced
1 medium onion, sliced
1 bay leaf
1 cup BBQ sauce

DRY RUBBED BISON SMOKED RIB-EYE WITH BLACKBERRY SOY BALSAMIC SAUCE, GRILLED BROCCOLI RABE AND GRILLED MUSHROOMS

Provided by Anne Burrell

Categories     main-dish

Time 2h

Yield 2 servings

Number Of Ingredients 17



Dry Rubbed Bison Smoked Rib-Eye with Blackberry Soy Balsamic Sauce, Grilled Broccoli Rabe and Grilled Mushrooms image

Steps:

  • Combine the salt, pepper and garlic powder in a small bowl. Liberally coat the rib-eyes with the seasoning and set aside.
  • Set up a smoker on the stove top by adding the wood chips and tea to the bottom of a foil-lined 4-inch hotel pan. Set another piece of foil over top. Set a 2-inch perforated pan over the top and cover with foil. Turn the heat to medium-high and allow the wood chips to smoke for 10 to 15 minutes.
  • Meanwhile, soak the broccoli rabe in water for 25 to 30 minutes.
  • Uncover the pan, then add the rib-eyes. Turn off the heat, cover again with foil and smoke for 5 to 7 minutes. Flip the rib-eyes, cover with foil and let sit for 10 minutes.
  • Heat a grill pan over medium-high heat. Brush the smoked rib-eyes on both sides with olive oil. Place on the grill pan and cook for 5 to 6 minutes for medium-rare, flipping halfway through. Remove from the grill and allow to rest for 10 minutes. Reserve the grill pan.
  • Toss the mushrooms with 2 tablespoons olive oil, a pinch of red pepper flakes and salt. Lay the mushrooms cap-side down on the grill pan and cook until charred and soft, 5 to 6 minutes, flipping halfway through. Remove from the grill, slice into strips and set aside. Reserve the grill pan.
  • Drain the broccoli rabe and place on the grill pan. Cook until the water has steamed off and the broccoli rabe is charred. Drizzle with olive oil, season with salt and red pepper flakes and set aside.
  • Place the onions and 2 tablespoons olive oil in a medium saucepan. Season with salt and sweat over medium-high heat until soft and translucent, 5 to 7 minutes. Add the ginger and stir to combine. Add the balsamic vinegar, blackberry preserves, soy sauce and half of the blackberries. Bring to a boil, then reduce the heat and simmer for 2 to 3 minutes.
  • Add the demiglace, return to a boil and reduce until the sauce is thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in the remaining blackberries.
  • To serve, remove the bones from the rib-eyes, but reserve for plating. Slice the meat against the grain. Pour any juices on the cutting board into the sauce. Plate the sliced rib-eye alongside the grilled broccoli rabe and mushrooms. Spoon the sauce over the rib-eye and enjoy!

2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
1 teaspoon garlic powder
2 bone-in bison rib-eye steaks
1/4 cup hickory chips, soaked in water overnight
1/4 cup Earl Grey tea
1 bunch broccoli rabe, tough ends removed
Extra-virgin olive oil
1 pound mixed mushrooms, such as cremini and shiitake, stems removed
Crushed red pepper flakes
1 red onion, diced
1 tablespoon grated ginger
1/4 cup balsamic vinegar
1/3 cup blackberry preserves
3 tablespoons soy sauce
1/2 cup blackberries, sliced
1 cup veal demiglace

MELT-IN-YOUR-MOUTH SMOKED PORK BACK RIBS

Fall-off-the-bone deliciousness!

Provided by How To Smoke

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes

Time 6h15m

Yield 2

Number Of Ingredients 9



Melt-In-Your-Mouth Smoked Pork Back Ribs image

Steps:

  • Preheat smoker to 225 degrees F (110 degrees C).
  • Mix paprika, chili powder, onion powder, cayenne pepper, salt, and pepper together in a small bowl. Rub evenly over both sides of ribs. Place ribs, back-side down, on a wire rack.
  • Place rack in the preheated smoker. Add apple wood chips according to manufacturer's instructions. Smoke ribs until meat shrinks away from the bones, about 5 1/2 hours.
  • Remove ribs from smoker; cover with barbeque sauce. Wrap with aluminum foil. Let rest for 30 minutes.

Nutrition Facts : Calories 478.8 calories, Carbohydrate 26.3 g, Cholesterol 116.8 mg, Fat 30.2 g, Fiber 2.3 g, Protein 24.8 g, SaturatedFat 11 g, Sodium 959.9 mg, Sugar 17.1 g

1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon onion powder
¼ teaspoon cayenne pepper
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 pound pork back ribs, membrane removed
apple wood chips, soaked
½ cup barbeque sauce, or as needed

HICKORY SMOKED/BBQ BABY BACK RIBS

The ultimate smoked baby back ribs at home. Just as good as any smoke house that you'll go to. An amazing recipe that was adapted from a cooks illustrated article.

Provided by Steve_G

Categories     Pork

Time 4h30m

Yield 2 Racks, 4 serving(s)

Number Of Ingredients 11



Hickory Smoked/Bbq Baby Back Ribs image

Steps:

  • Combine the salt, sugar and water in a large plastic container or non-reactive stock pot.
  • Place ribs in brine and refrigerate for one hour.
  • Meanwhile, combine all rub ingredients except sugar and grind into a green thick liquid with a food processor, blender or immersion blender.
  • Remove ribs from the brine (after the hour) and pat dry with paper towels.
  • Brush or rub green liquid over both sides of the ribs, sprinkle with sugar and wrap tightly with plastic wrap.
  • Place in refrigerator for a minimum of one hour, but preferably 4 hours, you can go overnight for a really flavorful treat.
  • Wood/Charcoal method: Soak 2 large chunks of hickory in water. Light about 40-50 coals or you may also use an equal amount of dry hickory chunks for an intense smoke flavor.
  • Do not use lighter fluid, a fire starter chimney is the best method.
  • Once coals are covered with a gray ash push them over to one side put the soaked hickory chunks on the coals and replace the grate, form a pan with some heavy aluminum foil large enough for the rib, put it on the cool side of the grill, place the ribs in the"pan" add about 1 cup of water and put the cover on the grill with the holes over the meat.
  • Turn the meat 180 degrees and over every 30 minutes.
  • Add some more coals/wood in about 2 hours.
  • Smoke ribs for a total of 4 hours.
  • Gas Grill: I don't recommend this as it can leave a very slight chemical gas taste to the meat, but it does work.
  • It's the same basic technique as the charcoal method, light the grill and turn off half (or 2/3rds) of the burners, use soaked hickory chips in a throw away aluminum pan on top of the hot side of the grill.
  • For either method the temp inside the grill should be around 275°F with a total cooking time of 4 hours.
  • Serve with your favorite bbq sauce. Se like recipe#26794, Lee Lee's Famous Barbecue Sauce for Ribs w/ Preserves.
  • Brush some on the meat for the last 5-10 minutes of the cooking process if desired.

2 (2 lb) racks of baby-back pork ribs or 2 (2 lb) loin ribs
1/2 cup salt or 1 cup kosher salt
1/2 cup granulated sugar
4 quarts cold water
6 garlic cloves
8 large fresh basil leaves
1 teaspoon fresh thyme
1 teaspoon fresh oregano
2 tablespoons chopped Italian parsley
1/2 cup olive oil
2 -4 tablespoons light brown sugar

SMOKED SOUTHERN BABY BACK RIBS

I love this recipe because there are some people out there who just really have no clue when it comes to great bbq. Being from the south, I know what great bbq is. I wish everyone could have the blessing of eating great bbq the way my family does. In this recipe I will include a rub for the ribs and an easy sauce that is finger licking good! I hope you enjoy the recipe!

Provided by Chef Kris from bama

Categories     Pork

Time 20m

Yield 3-5 serving(s)

Number Of Ingredients 12



Smoked Southern Baby Back Ribs image

Steps:

  • Take the olive oil with a basting brush and go over all sides of the ribs. After you fo this, sprinkle the rub on both sides of the pork. If you run out, just mix some more. I am a heavy rub girl so I like a lot! The sauce is last portion of the ingredients. Start with the BBQ sauce and work your way down.
  • Now its time to prepare your smoker. If you do not have a smoker, you can do this with a regular grill to get the same smoke flavor. If you do not have a smoker, just go to the end of the directions for smoking and you will see how to do it with a grill.
  • I have an upright, cylinder shaped, 2 tier smoker made by Brinkman. I buy hickory wood chunks from Home Depot or Walmart. I will put 4 or 5 in a pan of water to soak for about an hour. I light my coals and let them burn until the coals turn ashy of the sides. I add my soaked wood and water pan/drip pan ontop of that. I close the lid so it can get up to temperature.
  • After about half an hour, I place the ribs in the smoker (bone side down)and leave them alone for atleast 2 hours. You want to maintain a constant temperature in the smoker of about 200 to 220 degrees. The secret to fall-off-the-bone ribs is cooking them low and slow. Do not even take the top off for 2 hours. After 2 hours, take them off and wrap in aluminum foil. Add more wet or dry wood chunks to the bottom bowl. Close the lid and let them cook another hour and a half. If you choose to add sauce, this is the time to do it. Open the aluminum foil and pour my sauce over them. After about 30 more minutes, you have the finest ribs that you have ever had!
  • Now, if you do not have a smoker I recommend you get one. It's only $39 at Home Depot. Prepare your grill with coals and place wet hickory wood chunks all around ontop of the coals. Place ribs on the grill (bone side down) and let them cook about 30 minutes, turning them over after 15 minutes. Afterwards, wrap in aluminum foil and place back onto grill. Let them cook an additional 30 minutes. Pour my sticky sauce over them in the foil and let cook additional 15 minutes. Remove and enjoy!

Nutrition Facts : Calories 1069.3, Fat 79.5, SaturatedFat 11.1, Sodium 2425.5, Carbohydrate 89.9, Fiber 10, Sugar 51, Protein 8.3

4 tablespoons seasoning salt
4 tablespoons garlic salt with parsley
4 tablespoons onion powder
4 tablespoons chili powder
2 tablespoons cayenne pepper
2 tablespoons fresh coarse ground black pepper
1 cup olive oil
3 cups barbecue sauce
1/2 cup yellow mustard
1/2 cup brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon fresh coarse ground black pepper

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From smokegrillbbq.com


BISON SHORT RIBS - THE BEST SMOKING MEAT FORUM ON EARTH!
Joined Apr 23, 2021. So I have 4 bison short rib racks, and one beef back rib rack. The bison I decided to baste 2 of the bison ribs every 45 minutes or so, and the other 2 are just gonna be the dry rub. I have a pan of water underneath to help keep them from drying out. I'll probably wrap them after about 2 hours to help keep them moist as well.
From smokingmeatforums.com


SMOKED BISON: HOW TO SMOKE BUFFALO IN A SMOKER - MEAT …
1. Trim. Trim the bison brisket, leaving 1/4 inch fat on the top. If you leave any more fat, the smoke won’t be able to penetrate. The fat will also protect the meat, keeping it moist and preventing it from drying out. When placing the brisket in your smoker, face the fat cap towards the heat source to shield the meat.
From meatsmokinghq.com


SMOKED BISON RIBS ON THE BACKWOODS SMOKER ~ HOW TO SMOKE …
Smoked Bison Ribs on the Backwoods Smoker. How to Smoke Ribs. Eric is smoking bison ribs on his Backwoods Smoker. The ribs are very lean and it is a challeng...
From youtube.com


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