How to Cook Bison Ribs

May 8th, 2013

Question: What is the best way to cook bison ribs? – From Jim in Washington D.C.

Answer:

Hi Jim,

YUM bison ribs are delicious all year round! Here are a few different ways that we recommend. One is bison ribs in the crock pot that may be best for cooking in the winter and also one for smoked ribs that you could do in your smoker in the summer. You choose which one you like the best. Happy bison cooking!

Crockpot Bison Ribs
This is probably the easiest way to get juicy, tender bison ribs.

  1. Peal the skin from the under side of the ribs
  2. Cut the ribs into individual ribs
  3. Place them in the bottom of the crock pot
  4. Pour marinade over the ribs (see recipe below)
  5. Cook for about 7 hours at 250 degrees or the low setting on your crock pot

Bison Ribs Marinade – Mix together the following ingredients

  1. 1 cup cider vinegar
  2. 2 cups barbeque sauce
  3. 1 T. minced garlic
  4. 1 T. lemon pepper

Smoked Bison Ribs

  1. Peel the skin
  2. Put on your favorite rib rub
  3. Smoke for about 2 hours or until they look done
  4. Then pour a cup of vinegar and 2 cups of barbecue sauce over them
  5. Cook in an over for another hour or until they are fork tender
Bison Short Ribs

Bison Short Ribs

Bison Back Ribs

Bison Back Ribs

Enjoy your ribs! If you have any recipes or special ways you cook bison ribs we would love to hear in the comments section below!

Happy bison cooking summer!


Gluten & Wheat Free Bison Question

April 24th, 2013

Question:
Can you please tell me whether your buffalo snack sticks and jerky are gluten/wheat free? Thanks. – From Amy

Answer:
Hi Amy!

Thanks for your question. The answer is YES! Our buffalo snack sticks and bison jerky are gluten and wheat free. So you are in the clear.

Bison Jerky

Bison Jerky

Bison Jerky & Snack Stick Sampler

Bison Jerky & Snack Stick Sampler

Bison Snack Sticks

Bison Snack Sticks


Happy Memorial Day!

May 25th, 2012

Are you fixing bison for your Memorial Day celebration? Serve bison burgers, brats, hot dogs, even sides featuring bisonBison Pasta Salad.

Have a safe and happy Memorial Day weekend!


I need a recipe for buffalo testicles.

March 9th, 2012

Question: I need a recipe for buffalo testicles.

-From Randy in Illinois

Answer:

Hi Randy, below is a recipe for cooking buffalo testicles as an appetizer. Happy cooking!

Rocky Mountain Buffalo Oysters
by Connie Sayers from SayersBrook Bison Ranch, via The Fort

Ingredients:

1 Set of Buffalo Testicles, referred to as “oysters” throughout the rest of this recipe
Cayenne Pepper
Flour
Olive Oil
Seasoned Salt and Pepper

Preparation:

Partially defrost oysters–this is very important. Using a sharp paring knife and wearing gloves, cut and peel the outer layer away from the oysters. They will peel and slice more easily if the oysters are partially frozen.

Slice into ¼” – ½” slices. Combine the flour, salt, pepper and cayenne pepper and roll pieces into the mixture. (If you slice them ahead of time, pat them dry with paper towels before rolling them in flour.)

Pan-fry for approximately 3 minutes or until a light crust forms. You can also use beer batter as a variation.

Serve hot with your favorite dipping sauce.


I have two cuts of buffalo that I do not know how to cook.

March 9th, 2012

Question: I have two cuts of buffalo that I do not know how to cook. The carne para asar and inside skirt. I would appreciate any help you can give me. Thank you.

-From Debra in Oregon

Answer:

Marinated Bison Flank Steak
by Connie Sayers, SayersBrook Bison Ranch

Ingredients:

½ cup olive oil
Juice of one lemon
¼ cup low sodium soy sauce
¼ cup Teriyaki sauce
2 T. Worcestershire sauce
2 t. fresh or crushed garlic
Lemon pepper
Salt to taste (I don’t use salt with many of the other ingredients having a lot of salt in them.)

Preparation:

Score entire steak ¼” deep across the grain approx. 2 inches apart, both sides of steak.
Sprinkle liberally lemon pepper over both sides of steak.

Mix the first 6 ingredients together and pour over steak. Let steak marinate for at least 30 minutes but no longer than 3 hours.

Grill over hot coals until blood comes to top. Flip steak and repeat. Take steak off grill.

Let it rest for 10 minutes. Do not overcook because steak will continue cooking after it is taken off the heat.

Slice steak very thin and diagonally against the grain.

This would be for a thin steak (width of less than 2 inches.) If the steak is thicker, grill each side until the meat appears seared. Do not overcook. This meat is excellent served rare to medium rare.

Hope this helps you out Debra with cooking your buffalo steaks!