Colorado Spicy Smoked Buffalo Ribs: The Ultimate Arteflame Grill Recipe

Introduction

There is something primal and deeply satisfying about cooking game meat over an open wood fire, and nothing captures the spirit of the Rockies quite like Colorado Spicy Smoked Buffalo Ribs. Unlike beef, buffalo (or bison) offers a leaner, slightly sweeter protein profile that demands attention and respect during the cooking process. When prepared correctly on an Arteflame grill, the result is a tender, fall-off-the-bone masterpiece with a robust crust that speaks to the wild heritage of the American West. This recipe focuses on a savory, spicy dry rub technique typical of Colorado BBQ, avoiding heavy, sugary sauces that mask the natural flavor of the meat.

Using the Arteflame allows us to combine traditional smoking methods with high-heat searing. Because bison is significantly leaner than beef, the margin for error is smaller; overcooking can lead to dry meat. However, the circular design of the Arteflame provides distinct heat zones, allowing you to smoke these ribs slowly to break down connective tissue before finishing them with a high-heat sear to lock in the juices. Whether you are hosting a summer cookout or a winter tailgate, these spicy ribs will be the centerpiece of conversation.

Ingredients

The Meat

• 2 racks of Buffalo / Bison back ribs (approx. 3-4 lbs total)
• 2 tbsp Yellow Mustard or Olive Oil (as a binder)

The Colorado Spicy Rub

• 2 tbsp Smoked Paprika
• 1 tbsp Chili Powder (Ancho or Guajillo preferred)
• 1 tbsp Brown Sugar (to help caramelization)
• 1 tsp Cayenne Pepper (adjust for heat)
• 1 tbsp Coarse Sea Salt
• 1 tbsp Freshly Cracked Black Pepper
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Ground Cumin
• 1/2 tsp Dried Oregano

The Spritz (Optional)

• 1 cup Apple Cider Vinegar
• 1/2 cup Water

Instructions

Step 1: Prepare the Ribs

1. Rinse the buffalo ribs under cold water and pat them completely dry with paper towels.
2. Flip the ribs over to the bone side. Using a butter knife and a paper towel for grip, lift and peel off the silver skin membrane. This is crucial for tenderness and allows the smoke to penetrate the meat.
3. Trim any excessive loose fat, but leave the thin layer intact to protect the lean meat during cooking.

Step 2: Season the Meat

1. In a small bowl, mix all the dry rub ingredients (paprika, chili powder, brown sugar, cayenne, salt, pepper, garlic, onion, cumin, oregano) until well combined.
2. Apply a thin layer of mustard or olive oil over the entire surface of the ribs. This acts as a glue for the spices.
3. Generously coat the ribs with the Colorado Spicy Rub, pressing it into the meat. Let the ribs sit at room temperature for 30 minutes while you prep the grill.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. aim for a sustainable coal bed.
2. You are looking for a grill surface temperature of roughly 250°F to 275°F on the outer edges of the cooktop for the smoking phase.
3. If using the rotisserie or a grate riser, position it now. If cooking directly on the plancha (flat top), identify the cooler zones away from the center fire.

Step 4: The Smoke

1. Place the ribs bone-side down on the cooler outer edge of the grill or on the raised grate.
2. Cook for approximately 2.5 to 3 hours. Maintain a steady fire.
3. Every 45 minutes, lightly spritz the ribs with the apple cider vinegar mixture to keep the surface moist and prevent the spices from burning.

Step 5: The Texas Crutch (Wrap)

1. Once the internal temperature reaches roughly 165°F and the bark looks dark and set, remove the ribs.
2. Wrap them tightly in heavy-duty aluminum foil. You can add a splash of apple cider vinegar or a pat of butter inside the foil before sealing.
3. Place the wrapped ribs back on the grill (indirect heat) for another 1 to 1.5 hours, or until the internal temperature reaches roughly 200°F-203°F.

Step 6: The Reverse Sear Finish

1. Unwrap the ribs carefully (watch out for hot steam).
2. Move the ribs closer to the center of the Arteflame plancha where the heat is higher.
3. Sear the meat side for 1-2 minutes just to crisp up the exterior and caramelize any remaining sugars in the rub. Do not leave them too long, or they will dry out.
4. Remove from heat, tent with foil, and let rest for at least 15 minutes before slicing.

Tips

Cooking buffalo ribs requires a slightly different mindset than cooking pork or beef ribs due to the low fat content. The most critical tip is to monitor internal temperature rather than relying solely on time. Bison can go from perfectly tender to tough and dry very quickly if overcooked. While the "3-2-1" method is popular for pork, bison often requires less time; keep a meat thermometer handy. Additionally, letting the meat come to room temperature before putting it on the grill ensures an even cook.

When using the Arteflame, managing your fire is key. Because you are cooking with wood, the flavor profile will be naturally smokier. Ensure you are using seasoned hardwoods like oak, hickory, or pecan. Avoid softwoods like pine, which produce acrid smoke. Finally, do not skip the resting period. Cutting into the ribs immediately after pulling them off the grill will cause the precious juices to run out, leaving you with dry meat. Patience pays off in moisture.

Variations

While the Colorado Spicy rub is a classic, the versatility of buffalo meat allows for several delicious variations. Depending on your palate, you can adjust the heat levels or introduce sweeter elements to counteract the gamey flavor. Here are a few ways to tweak this recipe for different flavor profiles:

• Coffee-Crusted Bison: Add 1 tablespoon of finely ground espresso to the dry rub for a deep, earthy flavor that pairs beautifully with the richness of the meat.
• Sweet & Spicy Maple Glaze: Instead of a dry finish, brush the ribs with a mixture of maple syrup and chipotle powder during the last 10 minutes of searing.
• Herbal Savory: Omit the sugar and cayenne, and double the rosemary, thyme, and oregano for a savory, herb-forward crust reminiscent of a roast.
• Stout BBQ Sauce: Braise the ribs in a dark stout beer while they are wrapped in foil for a malty, tenderizing effect.
• Ghost Pepper Heat: For true spice lovers, swap the cayenne for a pinch of ghost pepper powder, but use sparingly!

Best pairings

A meal this robust deserves sides that can stand up to the bold flavors of the spicy rub and the rich game meat. Since the main dish is protein-heavy and spicy, you want sides that offer texture, acidity, or sweetness to balance the palate. Comfort foods are generally the best direction, specifically those that can also be prepared right on the Arteflame flat top alongside the ribs.

• Grilled Corn on the Cob: Cooked directly on the flat top with lime butter and cotija cheese (Elote style).
• Vinegar-based Coleslaw: The acidity helps cut through the richness of the meat and cleanses the palate between spicy bites.
• Cowboy Beans: A hearty pot of baked beans with bacon and molasses complements the western theme perfectly.
• Beverage Pairing: A bold Cabernet Sauvignon or a hoppy IPA works best to cut through the spice. For non-alcoholic options, try a sparkling apple cider.

Conclusion

Mastering Colorado Spicy Smoked Buffalo Ribs on your Arteflame grill is a culinary achievement that brings the wild spirit of the outdoors directly to your table. This recipe balances the lean, sweet nature of bison with a fiery, complex rub that celebrates the ingredients rather than masking them. By utilizing the unique heat zones of your grill, you achieve a depth of flavor—smoky, spicy, and perfectly seared—that a standard oven or gas grill simply cannot replicate.

We hope this guide inspires you to step outside your comfort zone and try game meat at your next barbecue. The combination of fire, smoke, and quality ingredients creates a communal dining experience that is hard to beat. Gather your friends, fire up the grill, and enjoy the incredible flavors of the American West. Don't forget to share your results with the grilling community!