Thursday, January 27, 2011

Bison Ribs, Redux

The Gorilla never tires of bison ribs. As per popular demand, here's how to prepare them:

Coat in BBQ sauce and leave in the fridge overnight in a covered container to let the flavor soak in.

Soak wood chips in water for fifteen minutes in preparation for putting them in the smoker. Applewood is The Gorilla's favorite, but any wood smoke you like will do.

Put smoker box in BBQ and preheat to 275°. Low heat is crucial to keeping the meat tender and carmelizing the BBQ sauce without making it blacken.

Shoot for a two hour cooking time. In this case The Gorilla took them off at 1hr 45 min because they looked done and he was really, really hungry.

They turned out perfectly, a little red-pink on the inside and with the fat all hot and gooey.

Now The Gorilla is hungry again!

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