Smoke Brothers Guild
Smoked Bison Short Ribs
FreeBisonPlainsWild_gameIntermediate

Smoked Bison Short Ribs

Bison plate ribs cooked like beef dinos — coarse salt and pepper, low smoke, no shortcuts. Leaner than beef but every bit as bold.

250°F8hServes 4
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Ingredients

4servings
  • 4-5 lb bison plate short ribs (3-bone)
  • 3 tbsp kosher salt
  • 3 tbsp coarse black pepper
  • 1 tbsp garlic powder
  • 2 tbsp beef tallow (bind)
  • 1 cup beef broth (spritz)

Method

    Prep

  1. 1.Trim and season

    Trim silverskin from the top. Coat with tallow, apply pepper-salt-garlic rub heavily.

    2. Smoke

  2. 2.Smoke

    Smoke at 250°F fat-cap up over oak and mesquite. Spritz hourly starting at hour 2.

  3. 3.Probe

    Continue until probe slides in like warm butter (~203°F), 7–8 hours.

    4. Rest

  4. 4.Rest long

    Hold wrapped in a cooler at least 1 hour before slicing between bones.

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