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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-27-2013, 07:33 PM   #1
Meatatarian
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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.
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File Type: jpg Buff Bones 1.jpg (63.2 KB, 300 views)
File Type: jpg Buff Bones 2.jpg (57.0 KB, 300 views)
File Type: jpg Rubbed Buff Bones 1.jpg (73.3 KB, 300 views)
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Unread 09-27-2013, 07:41 PM   #2
sliding_billy
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I'll be watching this one.
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Unread 09-27-2013, 08:02 PM   #3
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Quote:
Originally Posted by sliding_billy View Post
I'll be watching this one.
Meeeeeeeee, too!!!!!!
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Unread 09-27-2013, 08:05 PM   #4
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Oooooh yeah.
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Unread 09-27-2013, 09:27 PM   #5
Carolina Cool
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Cot dang right
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Unread 09-27-2013, 09:51 PM   #6
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Unread 09-27-2013, 09:54 PM   #7
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I have high hopes for this
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Unread 09-27-2013, 09:57 PM   #8
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What's the holdup,uh?
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Unread 09-27-2013, 10:14 PM   #9
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I want me some bison raising relatives (I can think of several I would trade).
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Unread 09-27-2013, 10:27 PM   #10
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Interesting. Will have to look for these after seeing how they turn out for you.
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Unread 09-28-2013, 06:25 PM   #11
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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.
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File Type: jpg Next day.jpg (59.1 KB, 215 views)
File Type: jpg Hittin' the smoker.jpg (66.9 KB, 217 views)
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Unread 09-28-2013, 06:33 PM   #12
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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!!
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File Type: jpg First mop.jpg (72.4 KB, 216 views)
File Type: jpg 2 Hours:time to wrap.jpg (96.6 KB, 215 views)
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Unread 09-28-2013, 06:42 PM   #13
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Looking good. I too would like to see how these turn out.
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Unread 09-28-2013, 07:05 PM   #14
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Oh hell yea!
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Unread 09-28-2013, 07:24 PM   #15
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Nice work!
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