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Unread 09-27-2013, 07:33 PM   #1
Got Wood.
Join Date: 08-03-13
Location: Paso Robles, CA
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Default 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.
Attached Images
File Type: jpg Buff Bones 1.jpg (63.2 KB, 299 views)
File Type: jpg Buff Bones 2.jpg (57.0 KB, 299 views)
File Type: jpg Rubbed Buff Bones 1.jpg (73.3 KB, 299 views)
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