Virginia Bison Co.

$14.50/lb. at Retail MarketBack Ribs are shipped cut into 2-3 bone segments. They are sold as whole racks at our retail store.Back Ribs come from top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones. They are shorter, curved, and sometimes meatier than spare ribs which come from the belly side.Cooking:Bison Back Ribs need to be cooked low and slow. They are the perfect summer BBQ food for those that are patient and want to smoke or cook using indirect heat methods. Back Ribs can take anywhere from 6 to 10 hours on the BBQ at 200-250 degrees, so be sure that you don’t slap them on the grill like a steak…cause that ain’t gonna work (as they say in BBQ land). Follow any slow BBQ cooking methods you find posted for BBQ beef ribs, crack a beer or bottle of wine and kick back. It will take a long time, but well worth the wait!