Best 2 Smoked Bison Back Ribs Recipes

Craving for a unique and flavorful meat dish? Look no further than smoked bison back ribs. These ribs, known for their tender texture and distinct taste, are a culinary delight that will leave you wanting more. Prepared using a combination of smoking and grilling techniques, these ribs are infused with a smoky aroma and a tantalizing blend of spices. Whether you prefer a classic dry rub or a rich and tangy sauce, this article presents a collection of carefully curated recipes that cater to every taste palate. Explore the art of smoking bison back ribs, uncover the secrets of achieving perfect texture and taste, and embark on a culinary journey that promises an unforgettable dining experience.

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SMOKED BABY BACK RIBS

Smoked Baby Back Ribs image

Provided by Food Network Kitchen

Time 6h45m

Yield 6 servings

Number Of Ingredients 13

Ingredients

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

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.

BBQ BISON BACK RIBS

BBQ Bison Back Ribs image

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

Ingredients

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

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

Tips:

For the best results, use a high-quality smoked bison back ribs.
Make sure to trim the ribs of any excess fat or silver skin.
Season the ribs liberally with your favorite rub or marinade.
Smoke the ribs over indirect heat at a low temperature (225-250°F) for 3-4 hours, or until the ribs are tender and cooked through.
Baste the ribs with your favorite barbecue sauce or glaze during the last 30 minutes of cooking.
Let the ribs rest for 10-15 minutes before serving.

Conclusion:

Smoked bison back ribs are a delicious and unique dish that is sure to impress your friends and family. The meat is tender and flavorful, and the smoky flavor adds an extra layer of depth. Whether you are a seasoned barbecue pro or a beginner, this recipe is sure to be a hit. So fire up your smoker and get ready to enjoy some of the best ribs you've ever had!