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Here’s to smoking 2 racks of Buffalo/Bison Ribs spiced with Carbon Cannibal Belly Rub and smoked with Maple on my “Black Avacado” (kamado style grill), averaging 235 degrees F for about 4 hours. A big Mahalo to my friend Valentino Curley who sent the ribs–wrapped in dry ice–to me in the mail. Turned out tender and thick-&-rich with a mildly spiced bark, perfectly paired smoke, and my observation is it just comes off as wonderfully “meaty” even compared to regular steer beef ribs (though tastes quite similar) and with less fat on the bone, very tasty.