Tips / Suggestions
- To remove or not to remove the membrane. I’ve enjoyed ribs both ways. Don’t feel like you HAVE to remove the membrane. It’s much easier to score, and in addition can help the ribs stay together better. I’ve had times where I removed a rack (no membrane) from the grill and a rib fell out and onto the ground.
- Bourbon is a great additive to most sauces in my opinion. Pick a spicier bourbon if the other ingredients are sweet. In this case I chose a spicier bourbon.
- Avoid over saucing these ribs. You really only need 1 application while cooking. Too much and the ribs can become gunky or too chewy.
Bourbon Berry Bison Ribs
Servings
2
servingsPrep time
20
minutesCooking time
4
hours30
minutesCalorieskcal
Bison ribs smoked and smothered with a bourbon berry sauce.
Ingredients
1 rack 1 bison back ribs
2 tbsp 2 yellow mustard
4 tbsp 4 beef seasoning of choice
2 tbsp 2 chopped cilantro
- Bourbon Berry Sauce
1 cup 1 bourbon berry conserve (you can also use a jam or something similar)
1 tbsp 1 apple cider vinegar
1 tbsp 1 bourbon
1 tbsp 1 water
1 tsp 1 salt
1 tbsp 1 pepper
Directions
- Trim any excess fat on the ribs and score the membrane (or remove). Rub the yellow mustard all over the ribs and coat both sides with the seasoning.
- Heat your smoker to 250 degrees indirect. Add wood of choice to smoke with. Set the ribs in the smoker bone side down and cook for 1 hour.
- Rotate the ribs 90 degrees and cook for another hour. Do this for a total of 3-4 hours. Once the ribs are tender and to your desired doneness, baste both side of the ribs with the bourbon berry sauce. Save some of the sauce for serving later.
- Cook for another 30 minutes, remove from the smoker, baste with more sauce (if desired), top with cilantro, and dig in.
English
Recent Comments