Smoked Paprika and Gochujang Glazed Bison Ribs with Charred Corn Salsa

Instructions

1. 1

   Preheat your smoker to 225°F (107°C). Combine smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper in a small bowl. Rub this mixture generously over the bison ribs.

   ~10 min
2. 2

   Place the ribs in the smoker and smoke for approximately 3 hours, or until the internal temperature reaches about 165°F (74°C).

   ~180 min
3. 3

   While the ribs are smoking, prepare the glaze. In a saucepan over medium heat, combine gochujang, honey, soy sauce, rice vinegar, and sesame oil. Whisk until smooth and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally, then remove from heat.

   ~10 min
4. 4

   Once the ribs have reached 165°F (74°C), remove them from the smoker. Wrap them tightly in aluminum foil and return them to the smoker for another 1 to 1.5 hours, or until very tender.

   ~90 min
5. 5

   While the ribs are finishing, prepare the charred corn salsa. Toss the corn kernels with a little oil and grill or pan-sear until lightly charred. In a large bowl, combine the charred corn, diced red onion, diced jalapeño, chopped cilantro, and lime juice. Season with salt and pepper to taste.

   ~15 min
6. 6

   Remove the ribs from the smoker. Unwrap them and generously brush with the prepared gochujang glaze. Return the ribs to the smoker for another 10-15 minutes, or until the glaze is slightly caramelized.

   ~15 min
7. 7

   Let the ribs rest for 10 minutes before serving. Serve the glazed bison ribs with a generous portion of the charred corn salsa.

   ~10 min