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Buffalo Ribs
Buffalo Ribs

 

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 our Green Mountain Wood Pellet Grill/Smoker 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…

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: Green Mountain Grills Fruitwood Pellet Blend

See our Cookbook: Easy Tailgating
Also: Got Ribs?: 7 Easy Rib Recipes Anyone Can Do

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

Smokey Buffalo Ribs
A Wood Pellet Grill Recipe

Smokey Espresso Ribs
We Used GMG’s Roasted Garlic & Chipotle Seasoning

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 Espresso Ribs
I use a Butter Knife to Get under the Membrane

 

Smokey Espresso Ribs
Then Work It with my Finger

 

Smokey Espresso Ribs
Work It Up with Your Thumbs

Smokey Buffalo Ribs
A Wood Pellet Grill Recipe

Smokey Espresso Ribs
Using a Paper Towel Just Pull the Membrane Off

 

Smokey Espresso Ribs
Ready for the Grill

 

Smokey Espresso Ribs
Onto the Grill Grates @ 250* (121c)

Smokey Buffalo Ribs
A Wood Pellet Grill Recipe

Smokey Espresso Ribs
2 Hour “Kiss of Smoke

 

Smokey Espresso Ribs
Wrap in Foil

  

Smokey Espresso Ribs
Back on the Grill with the Beans

Smokey Buffalo Ribs
A Wood Pellet Grill Recipe
 

Buffalo Sauce
The Smokey Buffalo Sauce

 

Smokey Espresso Ribs
Open and Sauce

 

Buffalo Ribs
Lookin Good

Smokey Buffalo Ribs
A Wood Pellet Grill Recipe
 

Buffalo Ribs
Let’s Eat!!!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, 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 even do 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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Our Thanks To:

Country Bob’s All Purpose Sauce www.countrybobs.com
Maverick Industries, Inc. 1-800-526-0954 help@maverickhousewares.com http://www.maverickhousewares.com/ 
Green Mountain Grills LLC 1 800 603 3398 Email: info@greenmountaingrills.com http://greenmountaingrills.com/contact/
Grill Grates http://www.grillgrate.com/
Gourmet Foods USA
The Texas Steak Warehouse 888 825-4162
Texas Lone Star Tamales 888 825-4113
Dry Ice Packs 888 825-4112

Briggs True Texas Sauces & Seasoning https://briggstrue.com/
Bull Rack System EarthWorks Supply 503-678-7744 http://www.earthworkssupply.com/
Don Godke’s Downdraft http://dongodkesdowndraft.com/
Butcher BBQ http://www.butcherbbq.com/
Maverick ProTemp Instant Read Thermometer (Our Store)
Wood Fired Pizza Oven https://woodpelletpizzaoven.com/

Chef of the Future  https://www.chef-ofthefuture.com/ 973 780 5895 info@chef-ofthefuture.com
Meat Rake (360)-524-2087 Email: meatrakes@hotmail.com http://meatrake.com/
Grandville’s Gourmet BBQ Sauces Steve 360 943 2861 www.grandvillesbbqsauces.com
The Smoking Wedgie Our Store: http://datenightdoins.com/store/Smokin-Wedgie-and-Sample-Packs-
Duck Fat Our Store: http://datenightdoins.com/store/Gourmet-Duck-Fat-Spray-Can-7-Ounce-Free-Shipping-

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