Montana Whiskey-Glazed Bison Short Ribs

Introduction

These Whiskey-Glazed Bison Short Ribs are slow-grilled to perfection on the Arteflame grill, locking in deep, smoky flavors with a rich Montana whiskey glaze. Using the high-heat searing center, followed by the even heat of the flat-top griddle, ensures juicy, tender ribs with an unbeatable crust. Whether you're a seasoned grill master or just learning, this recipe will leave you with ribs that are bursting with flavor and irresistibly tender.

Ingredients

• 4 lbs bison short ribs
• 2 tbsp butter (for grilling)
• 1 tbsp coarse salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1/2 cup Montana whiskey
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 2 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions

Step 1: Prepare the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the napkins and light the paper.
3. Wait approximately 20 minutes until the grill reaches searing temperature.

Step 2: Season the bison short ribs

1. In a small bowl, mix salt, black pepper, smoked paprika, garlic powder, and onion powder.
2. Generously coat the bison short ribs with the seasoning mix.

Step 3: Sear the ribs

1. Melt 1 tbsp of butter on the center grill grate.
2. Place ribs on the center grill grate and sear for about 2 minutes per side until a crust forms.
3. Move ribs to the flat griddle cooktop to continue cooking.

Step 4: Prepare the whiskey glaze

1. On the griddle cooktop, melt 1 tbsp of butter.
2. Add brown sugar, whiskey, Dijon mustard, Worcestershire sauce, and apple cider vinegar.
3. Stir and let the glaze thicken for 3-5 minutes.

Step 5: Slow-grill the ribs

1. Brush the ribs with the whiskey glaze.
2. Allow the ribs to cook slowly on the griddle top, flipping occasionally and reglazing every 10 minutes.
3. Cook until the thickest part of the ribs reaches an internal temperature of 190°F.

Step 6: Rest and serve

1. Remove the ribs from the grill when they reach 175°F so they continue to cook while resting.
2. Let them rest for 10-15 minutes before serving.

Tips

• Keep the ribs on the outer griddle edge if they are cooking too fast.
• Use a meat thermometer to monitor internal temperature accurately.
• For extra smoky flavor, add a hardwood chunk like mesquite or hickory to the fire.

Variations

1. Spicy Whiskey-Glazed Ribs: Add 1 tsp cayenne pepper to the spice mix and 1 tbsp hot sauce to the glaze.
2. Honey Bourbon Ribs: Swap Montana whiskey for bourbon and replace brown sugar with ¼ cup honey.
3. Herb Butter Ribs: Replace smoked paprika with fresh rosemary and thyme, and baste with garlic herb butter.
4. Apple Cider Glazed Ribs: Replace whiskey with apple cider and add 1 tsp cinnamon for a sweeter twist.
5. Chipotle Maple Ribs: Add 1 tsp chipotle powder to the rub and replace brown sugar with maple syrup.

Best Pairings

• Grilled corn on the cob with butter and smoked paprika
• Roasted sweet potatoes caramelized on the flat griddle
• Charred asparagus with a squeeze of lemon
• A bold, smoky whiskey or a deep red wine like Zinfandel
• Classic coleslaw for a crunchy contrast

Conclusion

These Montana Whiskey-Glazed Bison Short Ribs bring out the true essence of fire-grilled perfection. Using the Arteflame grill ensures a robust crust, deep flavor infusion, and tender, juicy meat. Whether you're feeding family or impressing guests, this dish is guaranteed to shine.