Smoked Bison Ribs
Bison ribs are meaty, robust rib bones with an intense game flavor that become butter-tender through slow hot-smoking. A sweet-savory glaze of maple syrup and bourbon is applied in the last 30 minutes. Hickory wood gives the ribs a classic, bold smoke note.
Ingredients(for 1 kg)
Instructions
Preparation
30 min + 12 hours refrigeratorLoosen the silver skin on the bone side with a knife and peel off. Mix salt, pepper, paprika, garlic powder, and brown sugar, then rub the ribs evenly on all sides. Rest overnight in the refrigerator.
Smoking
6-7 hoursPreheat the smoker to 110-115 °C and add hickory and apple wood chips. Place the ribs bone-side down and smoke continuously. Replenish the wood chips every 90 minutes.
Wrapping (3-2-1 Method)
2 hoursWrap the ribs in aluminum foil, add a splash of apple juice and some butter, and continue cooking at 120 °C until the bones protrude approx. 5 mm and the core temperature reads 90-93 °C.
Glazing & Finishing
30 minutesOpen the foil, mix maple syrup and bourbon, and generously brush the ribs. Smoke uncovered at 120 °C for another 20-30 minutes until the glaze caramelizes and the core temperature reaches 93-96 °C.
Pro Tip
The toothpick test is more reliable than core temperature: when a toothpick slides into the meat without resistance, the ribs are perfectly cooked.
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