Smoked Bison Ribs

Instructions

• Rinse the ribs and pat them dry.
• If desired, pull the membrane. On beef and bison ribs, the membrane can be hard to pull off. If you are not able to remove it, just leave it on.
• Rub and massage each rack of ribs with your favorite BBQ rub.
• Fire your smoker to 300 degrees. We use a vertical water smoker.
• Place the ribs meat side down on the racks in a manner that will allow the smoke to circulate. During the cook, juices will puddle on the bone side of the meat.
• Smoke the ribs for 2 -3 hours. If the temperature is higher, it could take 4 to 5 hours. It depends on the meat, the temperature, and the smoker.
• About 15 minutes before the ribs are done, apply BBQ sauce (if desired). Allow to cook about 15 minutes to set the sauce.
• Remove the ribs and allow them to rest for about 15 minutes.
• Cut into bones and serve. Enjoy!