South Dakota Iron-Seared Bison Rib Racks

Introduction

Experience the bold flavors of the wild with these South Dakota Iron-Seared Bison Rib Racks, grilled over an Arteflame for a perfect steakhouse-quality sear. The coffee-glazed finish adds a deep and rich contrast to the tender bison meat. Searing at over 1,000°F locks in the juices while using the Arteflame’s flat top cooktop ensures precise control and a flawless char without any flare-ups. If you're in the mood to impress with effortless finesse, this recipe delivers rustic elegance, bold taste, and the unmistakable experience of open-flame cooking the Arteflame way.

Ingredients

• 2 full racks of bison ribs (about 3-4 lbs total)
• 2 tbsp kosher salt
• 1 tbsp freshly cracked black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp ground cumin
• 2 tbsp unsalted butter (for grill top)
• ¼ cup brewed coffee (strong and dark)
• 2 tbsp molasses
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp brown sugar
• Vegetable oil (for lighting grill)
• 3 paper napkins (for lighting grill)
• Firewood (hardwood preferred)

Instructions

Step 1: Fire up the Arteflame grill

1. Soak 3 paper napkins with a small amount of vegetable oil.
2. Place them in the fire bowl of the Arteflame grill.
3. Stack your firewood in a crisscross pattern over the soaked napkins.
4. Light the napkins and let the fire build. Wait around 20 minutes for the center grill grate to reach 1,000°F and the flat cooktop to reach ideal grilling temperatures.

Step 2: Prepare your bison ribs

1. Trim excess silver skin from the bison ribs, if necessary.
2. Combine salt, pepper, paprika, garlic powder, and cumin in a bowl. Rub this dry seasoning mix evenly over the entire slab of ribs.
3. Let the ribs come to room temperature while the grill heats up.

Step 3: Sear for flavor and texture

1. Lightly butter the center grill grate using tongs and a paper towel.
2. Place the bison rib racks bone side down and sear each side for about 2-3 minutes on the center grill grate, getting a beautiful crust.
3. Once seared, move the ribs to the flat cooktop griddle (closer to the outer edge to slow cook).

Step 4: Bring ribs to temperature

1. Let the ribs cook on the flat top until they reach an internal temperature of 190°F for tender results (they’ll tenderize like a dream at this temp).
2. Remove the ribs when they reach 175°F internal temp to account for carry-over cooking.

Step 5: Coffee glaze finish

1. Mix coffee, molasses, apple cider vinegar, brown sugar, and Dijon mustard in a small bowl.
2. Brush the glaze onto the ribs during the last 10 minutes of grilling, allowing it to caramelize slowly on the griddle.
3. Flip ribs occasionally and brush both sides for maximum flavor and shine.

Tips

• Always remove the ribs about 15°F before your desired internal temp due to carry-over cooking.
• Searing on the center grill grate helps lock in juices, but slow finishing on the cooktop keeps the meat perfectly tender.
• Use butter for more flavor and clean caramelization on the griddle versus olive oil.
• Adjust rib placement to control the temperature using the Arteflame's multiple heat zones.
• The coffee glaze is rich—don’t drench the ribs, just layer it with care toward the end.

Variations

1. Maple Chipotle Bison Ribs: Swap coffee glaze for a blend of maple syrup and chipotle peppers in adobo for a sweet-heat profile.
2. Garlic Herb Butter Bison Ribs: Replace the dry rub with freshly minced garlic, fresh thyme, rosemary, and melted butter for an herby finish.
3. Bourbon BBQ Bison Ribs: Use bourbon, brown sugar, tomato paste, and smoked paprika for a bold Southern BBQ kick.
4. Smoky Espresso Rubbed Ribs: Add instant espresso powder and smoked salt into the dry rub and skip the glaze.
5. Asian Five-Spice Bison Ribs: Use Chinese five-spice in the rub and finish with a glaze of hoisin, soy sauce, honey, and rice vinegar.

Best pairings

• Grilled cipollini onions and asparagus on the flat top
• Charred corn served with herb butter
• Flat top grilled sweet potatoes dusted with smoked paprika
• Craft beer (brown ale or smoked porter)
• A bold cabernet sauvignon or malbec

Conclusion

The South Dakota Iron-Seared Bison Rib Racks are as rustic and powerful in flavor as the plains they’re inspired by. Using the Arteflame grill brings not just ease, but unmatched flavor and texture, searing at high heat and finishing low and slow for perfect doneness. Once you try this bison dish, you won’t want to go back to ordinary backyard BBQs.