Smoked Bison Back Ribs – a delicious recipe with back ribs, Barbecue sauce, lemon pepper, garlic salt, cayenne, ground rosemary. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat a cooker to 230u00b0 to 250u00b0F. Remove the ribs from the refrigerator and outline them with a sharp, pointed paring knife.
2
Combine all the ingredients for the rub in a small bowl and blend well. Season the ribs all over with the rub.
3
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.
4
Increase the heat to 350u00b0 to 400u00b0F. 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.
5
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.
8
kcal
Calories
2
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 slab bison back ribs, Barbecue sauce, for serving, 1 tablespoon lemon pepper, 1 tablespoon garlic salt, and more.
Yes, Smoked Bison Back Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
