When Ricky isn’t winning awards at food competitions, he’s making great content on Instagram for adventurous eaters. We connected with him to prepare our Buffalo Back Ribs in a way that anyone could try at home and this is what he created.
Smoked and Braised Bison Back Ribs
Rated 5.0 stars by 1 users
Category
Bison
Cuisine
American
Author:
Ricky Albright
Servings
4
Prep Time
5 minutes
Cook Time
6-7 hours
Get ready to indulge in a mouthwatering bison meat recipe that combines the smoky richness of Buffalo back ribs with the deep flavors of a beer braise. These ribs start with a spicy kick from FYR BLK hot sauce, balanced by the sweet and savory notes of Flavor God's Original BBQ Rub and Honey BBQ Rub, though you can easily substitute them with your favorite spices or rubs.
While this recipe takes time—smoking the ribs low and slow at 225°F for 3-4 hours until they develop a beautiful bark, then braising them in a Dutch oven with onions, mushrooms, beef broth, and Guinness beer at 275°F for 2-3 hours—the end result is well worth the wait. The ribs become tender and fall off the bone, ready to be served over creamy mashed potatoes and drizzled with the rich braising liquid for a comforting, hearty meal that’s sure to impress.
Ingredients
-
Buffalo back ribs
- FYR BLK hot sauce (for binder)
- Flavor God Original BBQ Rub
- Flavor God Honey BBQ Rub
- Or your favorite rib rub of your choice
- 1 large onion, chopped
- 1 cup mushrooms, sliced
- 2 cups beef broth
- 1 can Guinness beer
- Mashed potatoes (for serving)
Directions
Start by making shallow cuts across the membrane on the back of the ribs. This helps the seasoning penetrate while keeping things intact.
Rub the ribs down with FYR BLK hot sauce to give them a spicy kick and act as a binder.
Generously season with both the Flavor God Original BBQ Rub and Honey BBQ Rub. Let those flavors sink in while you fire up the grill.
Set up your Gas Grill with the Pro Style Grates for smoking at 225°F or preheat your smoker to 225°F. Use a mix of wood chips (like hickory or oak) for that smoky flavor.
Smoke the ribs for about 3-4 hours until they develop a nice bark and reach an internal temperature of around 165°F.
After smoking, slice the ribs into individual pieces.
Place the rib pieces in a large Dutch oven along with the chopped onions, mushrooms, beef broth, and Guinness beer. Sprinkle in some extra Honey BBQ Rub for added flavor.
Cover the Dutch oven and place it in the oven at 275°F (or keep it on the grill if you prefer) for about 2-3 hours, or until the ribs are tender and practically falling off the bone.
Spoon the tender, braised ribs over a bed of creamy mashed potatoes and drizzle some of that delicious braising liquid on top.
Enjoy!
