Smoked Bison Back Ribs

Smoked Bison Back Ribs
Smoked Bison Back Ribs
One of our favorite images of the romanticized American West of the nineteenth century is a watercolor by Alfred Jacob Miller depicting six trappers gathered around an evening campfire. One is holding a skewered slab of bison hump ribs, smoking and grilling over the fire and smoke. Miller deemed bison hump ribs to be "that most glorious of all mountain morsels." Today the bison hump is sold as a boneless roast. Most vendors sell bison short ribs or back ribs, with no references to hump ribs. Channel your inner Old West trapper spirit anyway and prepare these back ribs with this easy basic recipe, which we believe would bring a delighted smile to Alfred Jacob Miller's face.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4
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
  • 1/2 teaspoon ground rosemary
  • 1 tablespoon garlic salt
  • 1/4 teaspoon ground thyme
  • 1 teaspoon cayenne
  • 1 tablespoon lemon pepper
  • barbecue sauce, for serving
  • Carbohydrate 3 g(1%)
  • Cholesterol 185 mg(62%)
  • Fat 44 g(68%)
  • Fiber 1 g(3%)
  • Protein 52 g(103%)
  • Saturated Fat 16 g(78%)
  • Sodium 235 mg(10%)
  • Calories 614

Preparation 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. Reprinted with permission from America's Best Ribs Recipes by Ardie A. Davis and Chef Paul Kirk, © 2012 Andrews McMeel Publishing

Preparation 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. Reprinted with permission from America's Best Ribs Recipes by Ardie A. Davis and Chef Paul Kirk, © 2012 Andrews McMeel Publishing

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