Buffalo Ribs if you like Buffalo wings, you’ll love these. Finger lickin good!! We are always ready for ribs and baked beans. So, we thought we would do some for date night! Tonight’s ribs are “Kissed” with our new Smokey Buffalo Barbecue Sauce. A Spicy sauce.

We ordered some amazing ribs from Texas Steak Warehouse because they have baby back ribs that are lots more meat than bones. Big, meaty ribs in just 3 ½ hours with a “Kiss of Smoke” and so tender that you don’t need teeth. We slathered them with our New Buffalo BBQ Sauce for ooey gooey deliciousness.

We are also doing more of our “Chuckwagon Baked Beans” with 3 beans. I have had a few folks taste them for us and they all took some home!!!

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on one of our Grills or Smokers, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns, and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Check Out All of Our Cookbooks
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See our Cookbook: Easy Tailgating
Also: Got Ribs?: 7 Easy Rib Recipes Anyone Can Do

Link for Our Smokey Buffalo Barbecue Sauce: https://datenightdoins.com/buffalo-sauce/

Smokey Buffalo Ribs
A Wood Pellet Grill Recipe

Prep Time: 10 mins.
Cook Time: 3 ½ hrs. @ 250* (121c)
Grill: Green Mountain Wood Pellet Grill
Pellets: BBQPelletsOnline

Our Favorite Grill Accessories:

We have a few “Grilling Essentials” that we love. First, we have “Grill Grates” on all of our grills. Love the control they give us with our “cooks” from smoke to sear!

A “Smoke Daddy Cold Smoke Generator” for “Cold Smoking”…

A “Wedgie” for creating smoke blends or just bring smoke into our cook.

Bull Racks used as much Off the grill As on the grill!!! A Must Have for Smoking

And Don Godke’s Downdraft on my Green Mountains Grills”. What the “DownDraft” does is hold the smoke a little longer in the cooking chamber. Adding more smoke flavor and making it easier to create smoke blends to your liking.

Ingredients: Smokey Buffalo Ribs
Note: I did not add amounts of our ingredients; on this recipe it is all to your taste. 

• Ribs of choice, we did 3 racks of St. Louis cut pork ribs.
• Butcher BBQ Chipotle Grilling Oil
• Green Mountain’s Roasted Garlic Chipotle Seasoning
• Butter
• Smokey Buffalo Barbecue Sauce (Ours)
  

Smokey Buffalo Ribs
A Wood Pellet Grill Recipe

Cooking Directions: Smokey Buffalo Ribs

With ribs from Texas Steak Warehouse no trimming was needed, just remove the silver skin. These racks were big! We cooked them on the GMG Jim Bowie. That’s a big grill. If these ribs were an inch longer, they wouldn’t fit front to back in my grill!

Preheat the grill to 250* (121c) and light your Wedgie.

Pat the ribs dry then do a lite coat of cooking /grilling oil to hold the seasoning on and then season them. We used Butcher BBQ Chipotle Grilling Oil. Place them on the grill for 2 hours bone side down.

I like to foil my ribs depending on what I’m doing with them. So, lay out a piece of foil big enough that you can wrap the ribs. Before you lay the ribs on the add about 3 pats of butter.

You will be surprised at what the butter does, it is a natural tenderizer and ads a ton of flavor.  Lay the ribs meat side down. Then, fold it up. Do it like a tent so you can open it and roll the ribs over in about 30 minutes.

After 30 minutes open your foil tents and roll the ribs over so they are meat side up. Sauce them to taste. I did a heavy coat as this was a thinner sauce, close the foil back up.

After about 3 hours open the foil up and sauce them again. Leave the foil open and let them go for another half hour so the sauce can caramelize. We brushed the ribs a few times with more sauce the last 30 minutes of our cook.

Smokey Buffalo Ribs
A Wood Pellet Grill Recipe 

Our cook was 3 ½ hours. Yours can easily vary a bit due the number of racks of ribs you are doing and how thick they are. You can cook them longer if you like yours falling off the bone. These were very close to that.

You don’t cook ribs by time, but internal temperature. I like my I.T. around 190* (87c), pull them off, cover it and let them rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145* (63c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Smokey Buffalo Ribs
A Wood Pellet Grill Recipe

 

 

Smokey Buffalo Ribs
A Wood Pellet Grill Recipe

 

 

Smokey Buffalo Ribs
A Wood Pellet Grill Recipe

 

  

Smokey Buffalo Ribs
A Wood Pellet Grill Recipe 

 

 

Smokey Buffalo Ribs
A Wood Pellet Grill Recipe 

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Monument, Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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