Ingredients:

2 pounds Buffalo short ribs

Marinade & Sauce: 

1/2 Bottle of dark beer

4 Tbs honey

2 Tbs pureed chipotle in adobo sauce

1 teaspoon each: salt, pepper & garlic powder

1/2 cup of soy sauce

1/4 cup of Worcestershire sauce

Preparation:

Wrap ribs loosely in foil adding ½ bottle of beer, tightly seal the foil. Place on grill away from the pile of coals (indirect heat). Cook for 1 ½ hours with the lid on at low heat.

 After 1 ½ hours add water-soaked, hickory wood chips on top of the coals. Open the foil on the ribs. Smoke for 30 minutes with the lid closed. You may have to add more chips once.

After 30 minutes remove the ribs from the foil and sauce up your ribs. Add them directly to the grill, but away from the coals. Close the lid and smoke/brown for another 20 to 30 minutes or until done.

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Dutch Oven Buffalo Roast

​What you will need:

• 1 3-lb. buffalo rump or chuck roast
• 4 medium potatoes
• 2 medium onions
• 3 large carrots
• 1 bunch celery
• salt
• pepper
• granulated garlic
• olive oil
• ~10-12 cups broth or water

Cooking:

•  Before you start cooking make sure the coals are nice and hot for your dutch oven.
• Cut up your veggies and potatoes, put them aside while you prepare your roast.
• Sear the pot roast on all sides, turning it every 1-3 minutes to avoid burning. Leave the lid on whenever possible. When the roast is browned on all sides, add your vegetables and potatoes. Mix all together then cover roast with broth or water.
• Cover the dutch oven with the lid, and pile coals on top.
• Cook the roast for 4-6 hours, replenishing coals below and above the dutch oven every 30-45 minutes. 
• When the roast is done, serve with the surrounding vegetables and potatoes!