Buffalo Ribs

shadowcaster

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!

TexanOfTheNorth

Maybe this will help. I have no first hand experience with this myself.

shadowcaster

I actually read that one not too long ago. thanks

ShadowNick

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.

TexanOfTheNorth

By the way... is the buffalo really considered "wild game"?

shadowcaster

TexanOfTheNorth said:

By the way... is the buffalo really considered "wild game"?

I guess it depends on where you are from haha but probably not 

michigan_jason

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.

shadowcaster

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.

TexanOfTheNorth

@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!

shadowcaster

Yes it was a good day overall, but i was not able to do the Ribs.

gdenby

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.

shadowcaster

gdenby--thanks for the tips, I will definitely keep that in mind when I go to do them.

bccomstock

I thought this was going to be about buffalo sauced ribs.. LOL.

shadowcaster

bccomstock said:

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.

shadowcaster

Prepping the ribs today

shadowcaster

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.