BBQ Bison Ribs

I cooked these bison ribs on my kettle grill for supper tonight. The ribs were purchased from Gap Creek Buffalo in Bradenton, FL. I used a marinade of Worchestershire, beer, honey, chipotle adobo, salt, pepper, garlic, and soy sauce.

Using aluminum foil, banking the lump charcoal to one side of the kettle, and rotating the ribs every 20 minutes allowed me to cook these bison ribs in about an hour and 10 minutes. It's the first time I cooked them and may have actually overcooked them, so they were a little more chewy than I expected. They are pretty healthy for a barbecue entree.

If you don't have time to watch the entire video, here's a picture of the final cooking results:

We served the ribs with a healthy portion of Spanish rice.

Buffalo Ribs

Hello all, it is The BBQ Guy's better half.  I just ordered 2 racks of buffalo ribs from a local grass fed buffalo farmer.  We both like buffalo/bison, but have only eaten the basics -- steaks, bison hotdogs, and  buffalo burgers, so I decided that next weekend he will be smoking something NEW!!

Long story short -- I am asking for suggestions to pass along to my personal BBQ Chef.  Anybody out there with any Buffalo bbq experience??

Oh no I've got to go The BBQ Guy has just discovered I hijacked his blog!!!

Grilled Bison Burgers

Tonight I grilled some bison burgers for supper. If you've never eaten bison, you're missing out.

Bison has a flavor signature that differs from beef, in that it has just a hint of sweetness. I also think it's a slightly heavier taste than traditional beef. I have no scientific proof, but my gut tells me that since bison has much less fat and grease than a hamburger, you taste more of the actual meat.

If you try some, please don't over cook it. Since it has less fat than hamburger, you don't need to cook it as much.

I took these pictures during a trip to Mount Rushmore two years ago.