Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Smoked buffalo ribs served on a rustic platter with barbecue sauce.
Rich and appetising smoked buffalo ribs

Slow-Smoked Buffalo Ribs

Author: Flavelo
Recipes Main Courses
BBQ is not grilling! This recipe is a textbook example of the 'low and slow' technique. Buffalo ribs are tough meat, full of connective tissue. During long, low-temperature smoking, collagen turns into gelatin, making the meat tender and fall-off-the-bone, whilst the smoke ring develops 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. Coat the meat with oil.

Tip: The membrane (silverskin) does not cook tender; it stays chewy and prevents spices from penetrating.
2 ✓

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

Tip: The salt begins to draw out moisture, which dissolves the spices so they penetrate the meat.
3 ✓

Bake/Smoke at 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 is done when the meat has pulled back from the bone and the internal temperature reaches 95°C. Rest for 10 minutes before serving.

Tip: During resting, meat juices that migrated to the centre due to heat redistribute.

Recipe FAQ

I don't have a smoker, what should I do?
Use the oven at 110°C and add a little liquid smoke to the marinade for the smoky flavour.

Ingredients

  • 1.5 kg 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
  • 200 ml barbecue sauce
  • 50 ml cider vinegar