Much leaner than pork and beef ribs, yet still plenty of juice, the Bison Back Rib was a huge hit at dinner with both young and old!
I started with 3 racks of ribs purchased from Blackwing Meats outside of Chicago (yes, a lot of Bison must roam the streets of Chicago). Here’s a link to their site as of November, 2024 https://www.blackwing.com/bison-back-ribs-1-pkg-of-2-slabs.html
Peeling off the silver skin on the back of the ribs was super easy. Got it started between ribs and grabbed it with a paper towel. Peeled off in one long sheet. Seasoned one rack with Traeger Prime Rib Rub, the other with a mix of salt, pepper and garlic. Both were very good and not noticeably different in taste. The Traeger rub gave the rack a bit more color.
Since these are leaner than pork ribs, they don’t take quite as long on the grill. A tweak to the 3-2-1 method works great. Smoked at 225F for 2 hours.
Wrapped in foil with squeezable Parkay (4T), honey(2T) and Worcestershire sauce(2T).
Finished on the grill for about an hour, until the IT got to 200F.
