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Meatatarian 09-27-2013 08:33 PM

Bison Short Ribs w/pron
3 Attachment(s)
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.

sliding_billy 09-27-2013 08:41 PM

I'll be watching this one.

peeps 09-27-2013 09:02 PM


Originally Posted by sliding_billy (Post 2639747)
I'll be watching this one.

Meeeeeeeee, too!!!!!!

Arlin_MacRae 09-27-2013 09:05 PM

Oooooh yeah.

Carolina Cool 09-27-2013 10:27 PM

Cot dang right

jeffturnerjr 09-27-2013 10:51 PM


mrbill 09-27-2013 10:54 PM

I have high hopes for this

woodbutcher1 09-27-2013 10:57 PM

What's the holdup,uh?

Hankdad1 09-27-2013 11:14 PM

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

relling 09-27-2013 11:27 PM

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

Meatatarian 09-28-2013 07:25 PM

2 Attachment(s)
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.

Meatatarian 09-28-2013 07:33 PM

2 Attachment(s)
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!!

Dauvis 09-28-2013 07:42 PM

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

silverfinger 09-28-2013 08:05 PM

Oh hell yea!

sliding_billy 09-28-2013 08:24 PM

Nice work!

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