Saturday, June 26, 2010
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: