Smoked Bison Ribs
Tender, juicy, and packed with smoky flavor, these smoked bison ribs are made with Traeger Beef Rub and a butter-honey wrap. Cooked low and slow on the pellet smoker for that perfect fall-apart bite.
Servings: 4
Calories: 560kcal
Equipment
Ingredients
- 2 racks bison back ribs about 3–4 lbs total
- 2 tablespoons yellow mustard
- ¼ cup Traeger Beef Rub or homemade: 2 tablespoon salt, 2 tablespoon coarse pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon smoked paprika, 2 teaspoon brown sugar
- 1 cup apple juice for spritzing
- 4 tablespoons unsalted butter sliced
- ¼ cup brown sugar packed
- 2 tablespoons honey
- ½ cup BBQ sauce optional
Instructions
- Remove the membrane from the back of each rack. Pat dry, then spread 1 tablespoon yellow mustard on each rack as a binder. Sprinkle with beef rub on both sides.
- Preheat smoker to 225°F. Place ribs bone-side down on the grates and smoke for 3 hours, spritzing with apple juice every 45 minutes.
- Lay each rack meat-side down on a sheet of heavy foil topped with 2 tablespoon butter, 2 tablespoon brown sugar, and 1 tablespoon honey. Wrap tightly and return to the smoker for 1½ hours.
- Carefully unwrap, brush with BBQ sauce if using, and smoke uncovered for 30 more minutes to set the glaze.
- Rest under loose foil for 10 minutes, then slice between the bones and serve.
Notes
Store leftovers wrapped in foil in the fridge for up to 4 days. Reheat in a 275°F oven for 20–25 minutes or in the air fryer at 325°F for 6 minutes. Internal temp should reach 200–203°F and feel probe-tender at the thickest part.
Nutrition information:
Yield: 4 Serving Size: 1 Amount Per Serving: Calories: 560 Total Fat: 30g Saturated Fat: 12g Trans Fat: 0g Cholesterol: 170mg Sodium: 1,180mg Carbohydrates: 24g Fiber: 0g Sugar: 20g Protein: 48g
Nutrition
Calories: 560kcal
