Bison Roasts, Ribs & Stew Meat - Basic Cooking Instructions

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  • HI Howard. Sounds amazing! Thank you for sharing! jill

  • I made the most delish Bison Back Ribs yesterday. Dry spices were Smoked Garlic Salt, fresh cracked black pepper, sweet paprika, a touch of brown sugar and japanese chile powder. Squeezed limes over each section, covered and put in fridge for 6 hours. Then place ribs on a rack in aluminum tray, add one beer (good beer), seal tight and put on the bbq (used as oven at 225 degrees, no direct heat. Or use oven), cook for 2-2.5 hours until tender. Cut each rib (shears made this easy), made BBQ sauce with Ketchup, Hoisin Sauce and Soy Sauce, brushed just a bit of sauce on each rib, and seared off on a hot grille. They were THE hit of the day on the beach!

    Howard Haber

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