Buffalo Ribs?

Unknown

Hi all,[p]A month ago or so we put one of my wife's relatives up for a few nights 'cause he couldn't get a flight back to Iowa. A few weeks later we received a package from Wild Idea Buffalo -- http://www.wildideabuffalo.com -- containin ribs, burgers and bratwurst. Pretty damn nice of the young buck to do that. As a sampler pack the ribs are cut into two four-rib sections. But these are damn big ribs![p]So my question is: has anyone cooked buffalo ribs on the Egg? My guess is I just prep 'em and cook 'em like I would baby back ribs, but if anyone's got experience cooking buffalo it might be a help to know what you did and how it turned out.[p]'ppreciate it! And Happy Egg'in!

gdenby

XD45ACP,[p]I've done similar bison ribs. I did them like "dino bone" beef ribs. I basted them with a mop that had some oil in it about every 20 minutes for the last 2 hours, to compensate for the low fat content of the ribs. Took about six hours, as I recall. Not all the collagen had broken down, so parts were still a little chewy. Very flavorful, though.[p]I also did bison short ribs same as beef short ribs. They were fairly tough. Thirdeye suggested that finishing them in a Dutch oven would have been a good idea, which I will try next time.[p]gdenby

thirdeye

<p />XD45ACP,[p]I can buy bison back ribs and they are big and meaty like you describe. Set-up wise I do them indirect just like pork ribs. I use higher pit temps around 275° actual because they are so lean. I use milder seasonings....salt, pepper, garlic so not to hide the delicate bison flavor. I also add some oil to my basting liquid, again because of the leanness. I do like cooking 45 minutes or so in foil with some broth added for the steaming effect and ramp the pit temp down during this time.[p][p]You can get some serious pull back on some racks, just monitor doneness with a toothpick.[p][p]Happy Trails
~thirdeye~

Unknown

thirdeye,[p]Wow, those look fantastic! With these, how long did you have them on indirect at 275 before you switched to 45 min. in the foil?[p]I'll go light on the seasonings too.[p]Thanks thirdeye!

Unknown

gdenby,[p]Thanks for the info. I'll do the mop and then the last 45 minutes go with thirdeye's foil suggestion.[p]Thanks for your advice!

thirdeye

XD45ACP,[p]You will hear this a lot but paying attention to time is not near as important as paying attention to color and tenderness. (Internal temperature is important too but I don't ever recall taking the temperature of a rib)[p]Let's see......I don't baste for at least one hour..... and ribs like that would get at least 3 bastings..... So, I would think that between hour 2 and hour 3 they may be ready for the foil. [p]~thirdeye~