Smoked Bison Ribs

These smoked bison ribs are tender and full of flavor. They're the perfect main course for a summer barbecue.

Ingredients - Serves 4

Remove the membrane from the back of the ribs and trim any excess fat.
Combine the salt, pepper, garlic powder, smoked paprika, and brown sugar in a bowl to make the rub.
Apply the rub to both sides of the ribs, pressing it into the meat.
Preheat your smoker to 225°F and add the wood chips.
Place the ribs in the smoker, bone side down, and smoke for about 4 hours, or until the meat is tender and pulls away from the bone.
While the ribs are smoking, combine the apple cider vinegar and water in a spray bottle. Spray the ribs every hour to keep them moist.
Remove the ribs from the smoker and let them rest for 10 minutes before serving.