Welp, I'm officially jealous. Bison is da shit. I've never had bison ribs before, but I make beef ribs fairly often, maybe that'll help you???
I do them 2 different ways...the first way is chopped fresh rosemary, garlic, cracked black pepper and olive oil in the oven on 275-300 for 3 hours or so. Salt to taste. They turn out pretty good like that for something simple, and quick.
The majority of the time I smoke the ribs. This is how I did them Sunday and they turned out excellent.
Remove the silver skin shit off the back of the ribs. Dry rub of onion powder, garlic powder, black pepper, cumin, chili powder, ground jalapeno, red pepper flakes, and I think that's about it. Put whatever you want. Fridge those ******* for a couple hours.
Get the smoker going and throw them in and leave them alone for about 3 hours. In the meantime, get a bowl to make a sauce. I used a bunch of brown sugar(prolly 2 cups), Worcestershire sauce (approx. half cup), Olive oil( 3 tbl spoons), chopped garlic, black pepper, and water to thin the sauce. Leave it thick though.
Start spooning that shit on after the ribs have smoked for a good 3 hours. If you sauce right off the bat the smoke won't penetrate the meat the way it should, imo. Continue smoking the ribs for another hour or so until done.
You don't have to (but I did on Sunday), throw the ribs on a hot grill after they are done smoking to further caramelize the brown sugar. You could broil for a couple minutes if easier for you but I was already grilling veggie's so I used the grill.
The ribs come out all smokey, spicy, and sweet.
Send me a rib, *****. Thanks.
