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Smoked buffalo ribs served on a rustic platter with barbecue sauce.
Rich and mouthwatering smoked buffalo ribs

Smoked Buffalo Ribs

Author: Flavelo
Recipes Main Courses
BBQ is not grilling! This recipe is a textbook example of 'low and slow'. Buffalo ribs are tough meat full of connective tissue. During long, low-temperature smoking, collagen turns to gelatin, making the meat tender and fall-off-the-bone, while the smoke ring forms beneath the surface.
🕒 Prep Time 20 mins
🍳 Cook Time 5 hrs
⌛ Total Time 5 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 670 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Smoker or oven: For low-temperature cooking.
  • Meat thermometer: To check internal temperature.

Instructions

1 ✓

Remove the membrane from the bone side. Rub the meat with oil.

Tip: The membrane (silverskin) doesn't cook down; it stays tough and blocks spices from penetrating.
2 ✓

Mix the dry spices (rub) and massage thoroughly into the meat.

Tip: Salt begins to draw out moisture which dissolves the spices, allowing them to penetrate the meat.
3 ✓

Smoke/Bake at 225°F (110°C) for about 4-5 hours. In the last hour, brush with the vinegar BBQ sauce.

Tip: Low heat is essential to break down collagen without drying out the meat.
4 ✓

It's ready when the meat pulls back from the bone and internal temp reaches 203°F (95°C). Rest for 10 minutes before serving.

Tip: Resting allows meat juices driven to the center by heat to redistribute.

Recipe FAQ

I don't have a smoker, what now?
Use your oven at 225°F (110°C) and add a little liquid smoke to the marinade for smoky flavor.

Ingredients

  • 3.5 lbs Buffalo Ribs
  • 2 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 2 tbsp Brown Sugar
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 2 tbsp Olive Oil
  • 3/4 cup Barbecue Sauce
  • 1/4 cup Apple Cider Vinegar