Grill-Roasted Whole Bison Boneless Rib Roast

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Grill-Roasted Whole Bison Boneless Rib Roast

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:serves 12 to 16
Active time:10 minutes
Total time:4 hours
Special equipment:gas or coal grill
This recipe appears in: How to Grill-Roast a Boneless Bison Rib Roast

Ingredients

  • 1 whole boneless bison rib roast, about 8 pounds
  • Kosher salt and freshly ground black pepper
  • 2 cups wood chips, soaked in water (optional)

Procedures

  1. 1

    Light 3/4 of a chimney full of charcoal. When all the charcoal is lit and covered with gray ash, spread evenly over one side of coal grate. Alternatively, set one set of burners on a gas grill to medium-low heat. Set cooking grate in place, cover gill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Loosely wrap soaked wood chips in an aluminum foil pouch and poke a few holes in it with a wooden or metal skewer.

  2. 2

    For the Gas Grill: Season bison generously with salt and pepper. Place over cooler side of grill with the fat cap facing up. Place foil pouch directly over hot side of grill. Cover and cook until roast registers 125 to 130°F in the center for medium-rare or 135 to 140°F for medium, 3 to 3 1/2 hours. (Grill should maintain a temperature of 225°F to 250°F for duration of cooking. Adjust flame to maintain temperature as necessary). Transfer bison to a large plate and increase heat on all burners to maximum. Close cover and allow grill to preheat for 10 minutes. Return bison to grill and cook, turning occasionally, until all sides are well browned, about 8 minutes total. Transfer to a cutting board, allow to rest 15 minutes, carve, and serve.

  3. 3

    For the Coal Grill: Season bison generously with salt and pepper. Place foil pouch directly on top of coals. Place over cooler side of grill with the fat cap facing up. Cover grill with vents over meat partially opened to draw smoke across meat, and cook until roast registers 125 to 130°F in the center for medium-rare or 135 to 140°F for medium, 3 1/2 to 4 hours, adding 5 to 6 coals to the fire every half hour (grill should maintain a temperature of 225°F to 250°F for duration of cooking). Transfer bison to a large plate and add 1 quart fresh coals to the fire. Allow grill to preheat until all the coals are strongly lit, about 15 minutes. Return bison to grill and cook, turning occasionally, until all sides are well browned, about 8 minutes total. Transfer to a cutting board, allow to rest 15 minutes, carve, and serve.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: