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Buffalo Ribs

shadowcastershadowcaster Posts: 536
Seeing how I did not see a "wild game" section I figured this would be the next best spot to post this. I have a rack of Buffalo ribs that I got from Eastern Market (Detroit, MI) a few weeks back. I want to try them out on the egg and I wanted to see if anyone had any experience doing them. Should I just do them like normal ribs, or because they are leaner, should I do them some other way. I am thinking about doing them this Sunday (Father's Day) so any tips, pointers or recipes would be great. Thanks!
Pure Michigan
Large BGE, Medium BGE, Weber Performer.
If dogs don't go to heaven, when I die I want to go wherever they went

Comments

  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    Maybe this will help. I have no first hand experience with this myself.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • shadowcastershadowcaster Posts: 536
    I actually read that one not too long ago. thanks
    Pure Michigan
    Large BGE, Medium BGE, Weber Performer.
    If dogs don't go to heaven, when I die I want to go wherever they went
  • ShadowNickShadowNick Posts: 493
    I'd do them like normal ribs, the leanness may just help them be done sooner.  Maybe include a spritz of water or juice every 45 minutes or maybe even some Parkay Squeeze on the ribs halfway through the cook to make up for the less fat.
    Chicago, Illinois
  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    By the way... is the buffalo really considered "wild game"?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • shadowcastershadowcaster Posts: 536
    By the way... is the buffalo really considered "wild game"?
    I guess it depends on where you are from haha but probably not 
    Pure Michigan
    Large BGE, Medium BGE, Weber Performer.
    If dogs don't go to heaven, when I die I want to go wherever they went
  • michigan_jasonmichigan_jason Posts: 1,299
    Only problem is that the meat is so lean, like bear, and it tightens up as soon as it cools. Albeit the egg will be the best bet to keep them moist other than sous vide.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • shadowcastershadowcaster Posts: 536
    Well my Father's Day did not go the way I had planned. never had time to do the ribs but hopefully I will get to them in the near future.
    Pure Michigan
    Large BGE, Medium BGE, Weber Performer.
    If dogs don't go to heaven, when I die I want to go wherever they went
  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    @shadowcaster, when you say it did not go as planned I hope you're only referring to the rib cook? Hope it was an, otherwise, good day for you!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • shadowcastershadowcaster Posts: 536
    Yes it was a good day overall, but i was not able to do the Ribs.
    Pure Michigan
    Large BGE, Medium BGE, Weber Performer.
    If dogs don't go to heaven, when I die I want to go wherever they went
  • gdenbygdenby Posts: 4,304
    I've done bison ribs only once, but have done other cuts many times. Here's what I can offer. As every one mentions, bison is quite lean. The meat also tends to be a good bit tougher. They are much larger than cattle, they really need to move around (the bull of a local herd can walk thru a fence made from railroad ties), and do not tolerate eating much grain.

    Considering where you got the bison, it probably was not roaming a large range, and may have been given a small amount of grain.  For bison, it might be a little more tender and have a bit of fat.

    My recollection of the ribs, which I did before getting an Egg, and hadn't even made very good pork ribs, was that the bone side membrane was impenetrable even after cooking. I did not know at the time I should have tried to remove it. At this point, I would most likely foil them for a few hours. Even w. that, I kind of doubt the meat will fall off the bones, but should be acceptably tender.

    Bison has a very mild, sweet flavor. Go easy on the spices. Because of the sweet flavor, I often add sweet cherry juice to mops and marinades.
  • shadowcastershadowcaster Posts: 536
    gdenby--thanks for the tips, I will definitely keep that in mind when I go to do them.
    Pure Michigan
    Large BGE, Medium BGE, Weber Performer.
    If dogs don't go to heaven, when I die I want to go wherever they went
  • bccomstockbccomstock Posts: 332
    I thought this was going to be about buffalo sauced ribs.. LOL.
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
  • shadowcastershadowcaster Posts: 536
    I thought this was going to be about buffalo sauced ribs.. LOL.
    I wouldn't ruin disgrace my ribs by putting buffalo sauce on them haha.
    Pure Michigan
    Large BGE, Medium BGE, Weber Performer.
    If dogs don't go to heaven, when I die I want to go wherever they went
  • shadowcastershadowcaster Posts: 536
    Prepping the ribs today
    Pure Michigan
    Large BGE, Medium BGE, Weber Performer.
    If dogs don't go to heaven, when I die I want to go wherever they went
  • shadowcastershadowcaster Posts: 536
    For some reason I can't get a picture to upload. I tried on my phone and on my tablet. Once I get it figured out I will put up a pic.
    Pure Michigan
    Large BGE, Medium BGE, Weber Performer.
    If dogs don't go to heaven, when I die I want to go wherever they went
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