This is something I’ve wanted to try for awhile. I haven’t made too many ribs in my paleo adventure, and there really hasn’t been a good reason as to why. With it being Memorial Day, one of the biggest BBQ days of the year, I figured now would be a great time to give them a shot. As luck would have it, our local Whole Foods had Bison Back Ribs on a crazy sale for the holiday weekend, so I bought two entire racks. If you don’t have access to bison ribs, fear not, beef back ribs will work just as well. Just in case you’re wondering what the difference between back ribs and spare ribs; nothing. So if you can only find spare ribs, it’s the same thing and they will be perfect for this. The first thing that I wanted to make for these was a good dry rub for the grill. I’ve had success with previous rubs in the past, most notably the Smoked Paprika Rub I use for tri tips and other roasts. But I know a good BBQ rub is something quite different entirely. Usually they use a combination of herbs, spices, and sugar, sometimes in the form of molasses and/or brown sugar. This really helps give the meat a nice bark or crust, especially when you’re cooking slow and low on the grill or smoker. After doing some research on other rubs that are out there, and some tinkering on my own to get the right blend, I finally settled on something that really works. Another component in the slow n low style of the BBQ is a good flavorful sauce to add at the very end of the cooking time. We’ve had success with our friends at Steve’s Club’s Peach BBQ Sauce on chicken legs but I wanted to add a little more flavor in there this time around. The Peach BBQ sauce has a nice sweet flavor to it and I wanted to bump up the heat as well. Thus the Sriracha Peach BBQ Sauce, and let me tell you, it is incredible. Yesterday, Suz and I had the opportunity to make these delicious beauties for a BBQ our friends were throwing. They were a huge hit and proved to be worth the wait for them to cook properly so they were not only fall of the bone tender, but also had an amazingly flavorful bark from the low and slow grill time. With the start of Summertime and the grilling/BBQ season, these are the perfect addition for any backyard party this year.
- 1/4 cup coconut sugar
- 1 tbs sea salt
- 2 tsp black pepper
- 2 tsp white pepper
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tbs smoked paprika
- 1 tsp ground coriander
- Rinse bison ribs under cold water and pat dry with a paper towel. Set aside.
- Combine all ingredients for the rub and coat bison ribs liberally with rub.
- Place ribs in a glass airtight container and let sit for 1 hour or refrigerate overnight.
- Place ribs, bone side down, on grill and cook covered over indirect heat on low (about 250-275°F) for 3 hours. Turn ribs 90° every hour to avoid scorching.
- With 30 minutes to go, baste ribs with Sriracha Peach BBQ sauce, cover and cook until sauce forms a crust. Ribs will be finished once meat is slightly pulling from the bone.
- Remove ribs from grill and enjoy.
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