Bison Short Ribs w/pron
 

Thanks to bison raising relatives we are familiar with and enjoy a good helping of buffalo. A couple of months ago I decided I wanted to try smoking a plate of shorts from this magnificent beast. Due to grazing conditions in our area, the butcher was out of buff but trying to find a new source. I put in my order and got the call the other day. I rec'd a full plate cut in half. On one half I removed the large cap of meat for a braising to be held in the future. The other half I left intact--minus membrane of course. The morsels have been rubbed with a brisket profile that I played with a bit and are resting comfortably in the fridge. The smoking will commence tomorrow noonish in my offset using a blend of hickory and red oak. Methinks super low and slow with lots of basting to keep that red meat moist and tender.

I'll be watching this one.

Meeeeeeeee, too!!!!!!

Oooooh yeah.

Cot dang right

:pop2:

I have high hopes for this

What's the holdup,uh?

I want me some bison raising relatives (I can think of several I would trade).:mmph:

Interesting. Will have to look for these after seeing how they turn out for you. :clap:

Things are looking good here friends! These are the shorts coming out of the fridge after an overnighter. Next are the ribs hitting the smoker.

The next 2 are the first mopping at 1 hour @240 degrees. The 2nd is right at 2 hours as I was removing to wrap. I am thinking I am going to pull the "bare bones" ribs after an hour in the crutch and sear them off for a total cook time of just over 3 hours. The half plate with the meat cap will stay in the wrap for 2 hours plus a sear for just over 4 hours. Hopefully the silver skin between the cap and the top of the bones on the intact section will be softened up by then. If not---I'll learn from it as I eat around it!!

Looking good. I too would like to see how these turn out.

Oh hell yea!

Nice work!