# Bourbon-Drenched Smoked Bison Backribs
*Deeply caramelized bison ribs with a sweet-and-smoky oak barrel finish*

## Headnote
Bison is the king of the plains, leaner and more intensely flavored than beef, but that lean profile makes it notoriously easy to dry out on a smoker. These backribs are my solution to that challenge. By using a slow-and-low oak smoke followed by a tight foil braise in a bourbon-butter bath, we transform the tough connective tissue into something that pulls away from the bone with the slightest tug. 

The first time I made these, I used a cheap whiskey and regretted it immediately; the alcohol didn't cook off cleanly, leaving a harsh medicinal aftertaste. Switch to a high-rye bourbon—something with a bit of spice—and you’ll find it marries perfectly with the gaminess of the bison. The sugar in the glaze will go from liquid to tacky in a matter of minutes, so keep your eyes on the ribs during the final stage to ensure they bronze without scorching.

The critical tip here is patience during the "stall." When the internal temperature of the meat hits roughly 160°F (71°C), it will seem to stop rising. Do not crank the heat. This is when the tallow is rendering and the bourbon is working its magic inside the foil. Trust the process.

**Prep time:** 30 min (plus overnight dry brine)
**Cook time:** 5–6 hours
**Total time:** 6.5 hours
**Yield:** 4 servings
**Difficulty:** Medium

## Ingredients
**For the Dry Rub:**
* 2 racks bison backribs (approx. 4–5 lbs total)
* 3 tbsp coarse kosher salt
* 2 tbsp coarse cracked black pepper
* 1 tbsp smoked paprika
* 1 tsp garlic powder

**For the Bourbon Braise:**
* 1/2 cup high-rye bourbon
* 4 tbsp unsalted butter, sliced into pats
* 1/4 cup dark brown sugar, packed
* 1/4 cup apple cider vinegar

**For the Finishing Glaze:**
* 1/2 cup of your favorite spicy BBQ sauce (vinegar-based works best)
* 2 tbsp bourbon
* 1 tbsp honey

## Method
1. Remove the silver skin (membrane) from the bone side of the ribs by prying up a corner with a butter knife and pulling it off with a paper towel for grip.
2. Mix the salt, pepper, paprika, and garlic powder in a small bowl until uniform.
3. Coat the bison ribs generously on all sides with the rub, pressing the spices into the meat.
4. Refrigerate the ribs uncovered for at least 4 hours, or preferably overnight, to allow the salt to penetrate the deep muscle fibers.
5. Preheat your smoker to 225°F (107°C) using oak or hickory wood chunks.
6. Place the ribs on the smoker grate, bone-side down, and close the lid.
7. Smoke the ribs until the meat has pulled back about half an inch from the bone ends and the bark is a dark mahogany color, usually about 3 hours.
8. Lay out two large sheets of heavy-duty aluminum foil.
9. Place one rack of ribs on each sheet and turn up the edges of the foil to create a boat.
10. Divide the bourbon, butter pats, brown sugar, and apple cider vinegar evenly between the two foil boats.
11. Fold the foil over the ribs and seal it tightly, ensuring there are no gaps for steam to escape.
12. Return the foiled ribs to the smoker and continue cooking at 225°F (107°C) until the internal temperature reaches 200°F (93°C), about 1.5 to 2 hours.
13. Whisk together the BBQ sauce, 2 tablespoons of bourbon, and honey in a small bowl.
14. Carefully open the foil packs—watch for the hot steam—and brush the tops of the ribs with a thick layer of the glaze.
15. Leave the ribs on the smoker, uncovered and out of the foil, for 15–20 minutes until the glaze is tacky and bubbling.
16. Remove the ribs from the heat and let them rest for 10 minutes before slicing between the bones.

## Variations
**Coffee-Rubbed Bison**: Replace the smoked paprika in the dry rub with 1 tablespoon of finely ground dark roast coffee for an earthier, more bitter crust that cuts through the bourbon sweetness.
**The "Zero Proof" Soak**: If you prefer not to cook with alcohol, replace the bourbon in the braise and glaze with equal parts unsweetened black tea and a splash of pure vanilla extract to mimic the oak and tannin notes.
**Cherry Wood Sweetness**: For a milder smoke profile, swap the oak wood for cherry wood; the fruitiness complements the bison without competing with the bourbon.

## Storage & Reheating
Store leftover ribs in an airtight container in the refrigerator for up to 3 days. To reheat without drying out the bison, wrap the ribs in foil with a tablespoon of water or beef broth and heat in a 300°F (150°C) oven until the meat is warmed through and the fat begins to glisten.

## Pairing Suggestion
Serve alongside a chilled glass of the same bourbon used in the recipe, served neat or with a single large ice cube.