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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask! He returns all questions . . . . . . . |
Dear Smoky
Greetings from the north country.Here it is, March 26th and we are expecting 6-12 inches of snow tomorrow. Oh well, life in Minnesota! Anyway, to my question: I have come across some Buffalo ribs. They are supposed to be the first 4 or 5 ribs of the cage, and I believe are what's left after cutting boneless rib roasts. Having no experience with the smoking of Bison, I am hoping to tap into your vast storehouse of BBQ knowledge. I try to maintain a temperature of 200f in the smoker, no matter the meat, but am really unsure about the time involved in the smoking of Buffalo ribs. They are currently in a frozen state but appear to be very meaty. Thank you for any advise you can pass on.
Respectfully
Look at the cross section of the ribs. If they are mostly flat they are the equivalent of spare ribs on a pork carcass. If they are more triangular, they are indeed the top rib trimmed from the loin and equate to loin back ribs. In either case, I would broil, or roast rather than barbecue the bison ribs. They should be cooked to about 140° in the center. The taste will be excellent and the texture great if not over cooked.
Have fun,
John Waaraniemi
Smoky
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