Bison Rib Roast Recipes

ULTIMATE BBQ BISON PRIME RIB ROAST

Ultimate BBQ Bison Prime Rib Roast image

Provided by Food Network

Time 1h5m

Yield 6 Servings

Number Of Ingredients 4

Ingredients

One 3 lb. Bison Prime Rib Roast (Fresh or fully thawed)
6 fresh garlic cloves roughly chopped (for roasting)
½ cup rock or very coarse sea salt
3 tbsp. finely minced fresh garlic (for spice rub)

Steps:

Pre heat BBQ grill to HIGH.
Mix salt and garlic together in a small bowl.
Fully wet your hands with very COLD water.
Press spice mixture into the entire surface of the meat.
Sear roast on lightly oiled grill for 4 minutes each side to lock in juices.
Remove roast and place on a platter.
Cover the surface of the roast with the chopped garlic cloves.
Return roast to BBQ and place on the TOP/UPPER grill with a roasting pan underneath on the lower grill to catch drippings.
Insert a meat thermometer into the center of the roast and allow to cook until it reaches an internal temperature of 130°F for rare or 140°F for medium rare.
Move the roast directly to a cutting board, loosely tent with foil for 10 minutes to let juices settle. The internal temperature will increase another 10 degrees during this time.
Carve with grain and serve.
Note: If you wish, deglaze the dripping pan on the stovetop with a good splash of red wine. Add 1½ cups of beef broth and thicken with a roux to achieve gravy consistency.

BBQ BISON BACK RIBS

BBQ Bison Back Ribs image

An easy and simple recipe for bison back ribs made with your favorite BBQ sauce.

Provided by Deb C

Categories Main Dishes Rib Recipes

Time 4h30m

Yield 2

Number Of Ingredients 7

Ingredients

2 ½ pounds bison back ribs, cut into 2 to 3 rib portions
3 cups water to cover
1 medium carrot, sliced
1 medium celery, sliced
1 medium onion, sliced
1 bay leaf
1 cup BBQ sauce

Steps:

Place rib portions into the bottom of a slow cooker. Cover with water. Add carrot, celery, onion, and bay leaf. Cover and cook until tender and no longer pink in the centers, 8 hours on Low or 4 hours on High.
Meanwhile, preheat an outdoor grill for low heat and lightly oil the grate.
Take the cooked ribs out of the slow cooker and brush generously with the BBQ sauce.
Cook ribs on the preheated grill just until nicely browned, 15 to 20 minutes.

Nutrition Facts : Calories 478.5 calories, Carbohydrate 54 g, Cholesterol 145.1 mg, Fat 4.8 g, Fiber 2.8 g, Protein 51.4 g, SaturatedFat 1.7 g, Sodium 1549.6 mg, Sugar 36.7 g

SMOKED BISON BACK RIBS

Smoked Bison Back Ribs image

Provided by Ardie A. Davis

Categories Fourth of July Backyard BBQ Dinner Meat Buffalo Spice Tailgating Family Reunion Smoker Grill/Barbecue Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 slab bison back ribs
Barbecue sauce, for serving
RUB
1 tablespoon lemon pepper
1 tablespoon garlic salt
1 teaspoon cayenne
1/2 teaspoon ground rosemary
1/4 teaspoon ground thyme

Steps:

Heat a cooker to 230° to 250°F. Remove the ribs from the refrigerator and outline them with a sharp, pointed paring knife.
Combine all the ingredients for the rub in a small bowl and blend well. Season the ribs all over with the rub.
Oil the grate and place the ribs on it bone side down over indirect heat. Cover and cook for 1 to 1 1/2 hours. Turn and cook for 45 minutes more, then turn and cook for another 45 minutes, or until pull-apart tender.
Increase the heat to 350° to 400°F. Glaze the ribs with the sauce and cook for 5 to 7 minutes, being careful not to burn the ribs, then turn and glaze again and cook for another 5 to 7 minutes. Repeat 2 or 3 times, if desired.
Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve with barbecue sauce.

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