Smoked Bison Back Ribs
Tender, smoky bison back ribs seasoned with a flavorful blend of lemon pepper, garlic, and herbs, then slow-cooked to perfection and glazed with barbecue sauce. This recipe delivers restaurant-quality ribs right from your own smoker.
Ingredients
- •1 slab bison back ribs
- •½ cup barbecue sauce
- •1 tablespoon lemon pepper
- •1 tablespoon garlic salt
- •1 teaspoon cayenne
- •½ teaspoon ground rosemary
- •¼ teaspoon ground thyme
Cooking Instructions
- 1.
Heat a cooker to 230° to 250°F. Remove the ribs from the refrigerator and outline them with a sharp, pointed paring knife.
15 min
- 2.
Combine all the ingredients for the rub in a small bowl and blend well. Season the ribs all over with the rub.
10 min
- 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.
180 min
- 4.
Increase the heat to 350° to 400°F. 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.
30 min
- 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.
15 min
