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.
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Ingredients
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Method
Trim silverskin from the top. Coat with tallow, apply pepper-salt-garlic rub heavily.
Smoke at 250°F fat-cap up over oak and mesquite. Spritz hourly starting at hour 2.
Continue until probe slides in like warm butter (~203°F), 7–8 hours.
Hold wrapped in a cooler at least 1 hour before slicing between bones.
Sauce It
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