Bo...
I have a rack of buffalo ribs that someone gave me and I want to try smoking them. Anybody have any experience with buffalo?? Time and temp??
Bo...
Bo...
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Mornin'
I've done roasts,steaks ,and burgers-but no ribs.
I cook it like beef and stay to the low side of the temp scale,because of the lower fat content.
There is not much fat in the meat,which may affect rib cooking.
Here is a good beef rib method that may help.
Texas Style Beef Ribs
There have been some good beef rib threads and pictures here,if you do a search.
I've done roasts,steaks ,and burgers-but no ribs.
I cook it like beef and stay to the low side of the temp scale,because of the lower fat content.
There is not much fat in the meat,which may affect rib cooking.
Here is a good beef rib method that may help.
Texas Style Beef Ribs
There have been some good beef rib threads and pictures here,if you do a search.
Yes, they were out right nasty. About the only way I have found to do buffalo ribs was to cook with sauerkraut. We just had them stripped and ground this year. No Buffalo short ribs for me. Bob
Spareribs with Sauerkraut
4 pounds spareribs
1 jar (28 to 32 ounces) sauerkraut
2 tart apples, peeled, cored, and sliced
1 teaspoon caraway seeds
Drain sauerkraut juice into a cup; place sauerkraut in a colander and rinse well. Refrigerate while ribs are cooking. Cut spareribs into serving size pieces; brown in a heavy skillet. Add liquid from sauerkraut with enough water to cover ribs. Cover skillet and simmer for 45 minutes. Add sauerkraut; push down into the liquid. Add apple and caraway; cover and cook for about 40 minutes longer. Uncover and simmer for 10 to 15 minutes longer, or until most of the liquid evaporates.
Spareribs with sauerkraut serves 4.
Spareribs with Sauerkraut
4 pounds spareribs
1 jar (28 to 32 ounces) sauerkraut
2 tart apples, peeled, cored, and sliced
1 teaspoon caraway seeds
Drain sauerkraut juice into a cup; place sauerkraut in a colander and rinse well. Refrigerate while ribs are cooking. Cut spareribs into serving size pieces; brown in a heavy skillet. Add liquid from sauerkraut with enough water to cover ribs. Cover skillet and simmer for 45 minutes. Add sauerkraut; push down into the liquid. Add apple and caraway; cover and cook for about 40 minutes longer. Uncover and simmer for 10 to 15 minutes longer, or until most of the liquid evaporates.
Spareribs with sauerkraut serves 4.