Buffalo ribs?

Can't speak for the restaurant that your brother's friend ate at, but down here in Georgia, a number of places are serving pork ribs that they call 'Buffalo Ribs" after the Buffalo style sauce that they serve on them . . . a little thinner and more peppery than the usual sweeter tomatoe based 'barbecue' sauces, a 'wings sauce', really.

Mornin',drbodkin.

I personally am not a great fan of beef ribs,and as you say these should be a leaner version.

I have seen them served and they seem to be mostly sauce and novelty.

Here is a pretty good link to beef ribs,if you are interested.
Beef Ribs

And let's not forget "BRONTO" Spares....

How 'bout Andi's moose ribs?

We see those "Bronto" spares in the 3 pack for $0.79/lb.

It takes a wheelbarrow to get them to the cooker,but it sure gives an opportunity to consume quantities of adult beverages during the long wait.

Hey, guys, I'll have some "spare" bear ribs soon! Spring Bear is yummy! Last years was tender as a newborns butt. Pulls like a dream! I'll keep you informed and get some pics, okay? Can't wait!

And Salmon season is just a couple of weeks away! Yahoo! Already made a deal for this years Smoked Salmon!

My lips are smakin' for something different to eat than Moose, Caribou, Deer, Porkies, Bunnies, Butt Cheeks, Cod, and Ptarmigan, aren't yours?

Andi,

How about some Iowa Walleye (Bullheads)? Count yourself lucky. In the midlands our fish are never nearly as fresh as yours. On the other hand Minnesota has a huge German population, and therefore many wonderful meat markets. Items that are diffucult to get elsewhere such as good brisket are very common here. Also we are privey to many types of sausage, bacon and other specialty meats. I wish we could all find a way to trade our specialties from each region of the country.

We enjoy your posts from the real Northlands. Please keep them coming along with any recipes you might have. How in the heck did we get to this from Buffalo ribs?

Ptarmigan???........am I missing something? What is it?

Hey Andi, What happened to eating Spruce Hen, we ate plenty of those when I lived up in the Great Northland. They were tasty too.

Dr Bod: I trade food all over these United States. E-mail me. I love anything in a casing! And...Salmon Season is almost upon us! Copper River Salmon are the finest in the WORLD!

Just had some Live Maine Mussels and Lobster I traded for some Halibut Cheeks and Red Snapper!

QDoggy: Ptarmigan is our state bird! The Rock, the Willow, and the White-Tailed all occur here. It is a Grouse and it is delicious. Buggers are great shooting. They can fly up at 70 MPH! You camo completely white to get `em. Even your gun is taped white. Hunting them is fabulous!

Poppa: You bet we eat those Spruce Hens! I love them! My Spruce Hen and White Bean Casserole is in print. There are usually a bunch right in back of my house, but this is one of "those" years. Bunnies are down, too. I really have a hankering for Spruce Hen right now, too. We are going up the hill (mountain, to y'all) and log today...takin' my shotgun, just in case. May score a Black Bear up there, too. I cannot wait to do Pulled Black Bear in my CS!!!!

We're about ready to smoke a president or two down here, any suggestions on how to marinate?

Which one, Mike? They come and go as often as I change my socks. You be careful down there, Mister!