Smoked Bison Back Ribs Food

SMOKED BISON BACK RIBS

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.

SMOKED BABY BACK RIBS

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.

SMOKED RIBS ON THE GRILL

Steps:

• Combine marinade ingredients and pour over ribs in a non-reactive dish, cover and place in the refrigerator for three hours or over night.
• Wood chips for smoke, oak, hickory, cherry, apple or mesquite, about three cups, soak in water for at least one hour.
• Make three pouches of soaked chips in tin foil, poke small holes with a fork into both sides of pouches, place one pouch on one side of grill with grate removed and heat on high until smoke starts, place ribs on grill over unlit side, lower heat to about 300 degrees, close lid. Allow ribs to smoke for 3 hours changing smoke pouch each hour.
• After 3 hours of cooking, check to see if any racks are ready to come off the grill. They are done when the meat has shrunk back from most of the bones by 1/4 inch or more. When you lift a rack by picking it up from one end with tongs, the rack should bend in the middle and the meat should tear easily. If the meat does not tear easily, continue to cook the ribs. The total cooking time could be anywhere from 3 to 4 1/2 hours.
• Remove and tent loosely with foil. Allow ribs to rest for 10 minutes.
• Ribs can also be cooked in smoker at 225 degrees for about 4-6 hours.

BBQ BISON BACK RIBS

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.

MELT-IN-YOUR-MOUTH SMOKED PORK BACK RIBS

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.