Montana

Bison BBQ Ribs

Big Sky Country meets the smoker in these magnificent bison ribs. Grass-fed Montana bison, rubbed with aromatic juniper berries and slow-smoked until tender, delivers a lean yet incredibly flavorful alternative to traditional pork ribs. A true taste of the frontier.

⏱ Total 5-6hrs 🍴 Serves 6 ⭐ Big Sky Classic 🥩 Grass-Fed

Equipment Needed

🔥 Smoker
🌡 Meat Thermometer
🥣 Spice Grinder
🍴 Spray Bottle
🧈 Butcher Paper

Instructions

1

Prepare the juniper rub: Using a spice grinder or mortar and pestle, crush the juniper berries until coarsely ground. Combine with black pepper, salt, smoked paprika, garlic powder, rosemary, and onion powder. Mix well and set aside.

Tip: Don't grind the juniper too fine - you want some texture for a better bark.
2

Prep the ribs: Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel. Pat the ribs dry. Brush with olive oil and then a thin layer of yellow mustard as a binder.

3

Apply the rub: Generously coat both sides of the ribs with the juniper rub, pressing it into the meat. Let the ribs sit at room temperature for 30 minutes while you prepare the smoker.

4

Set up the smoker: Preheat your smoker to 250°F (121°C). Add apple or cherry wood chunks. These lighter fruitwoods complement bison without overpowering its natural flavor.

5

Smoke the ribs: Place ribs bone-side down in the smoker. Smoke for 3 hours, maintaining temperature. Spritz with apple cider vinegar mixture every 45 minutes after the first hour.

Important: Bison is leaner than pork, so spritzing is crucial to keep the meat moist.
6

Wrap the ribs: After 3 hours, when the bark has formed, wrap the ribs in butcher paper. Return to the smoker and continue cooking for 1.5-2 more hours.

7

Check for doneness: The ribs are done when the internal temperature reaches 195-203°F and the meat has pulled back from the bones about 1/4 inch. The meat should be tender but not falling off the bone.

8

Rest the ribs: Remove from smoker, keep wrapped, and let rest for 20-30 minutes. This allows the juices to redistribute throughout the meat.

9

Slice and serve: Unwrap the ribs and slice between the bones. The juniper-kissed aroma will be incredible. Serve immediately - these ribs are best enjoyed without sauce to appreciate the unique flavor.

10

Serve Montana style: Pair with ranch beans, coleslaw, and cornbread. A Montana craft beer or a bold red wine complements the gamey richness of the bison beautifully.

💡 Pro Tips & Variations

  • Source quality bison: Look for grass-fed Montana bison from local ranches. The flavor and quality are noticeably superior to grain-fed alternatives.
  • Don't overcook: Bison is leaner than beef or pork and can dry out. Pull the ribs when they're tender but still have some bite.
  • Juniper alternatives: If juniper berries are hard to find, substitute with gin-soaked wood chips for a similar aromatic profile.
  • Temperature control: Keep the smoker at 250°F or lower. Higher temps will dry out the lean bison meat.
  • Skip the sauce: Traditional Montana BBQ lets the meat shine. Serve sauce on the side if guests request it.
  • Leftover magic: Shred leftover rib meat for tacos or top a salad with the smoky bison.
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