bison short ribs
Bullseye Bbq sauce (1/4 bottle per pound of ribs)
olive oil
Montreal Steak Spice (add to taste, lots is usually best)

Ribs:

Thaw desired quantity of ribs. Remove excess fat, then cover the top of the meaty side with Steak Spice. Rub spices into top and all sides of the cut. This can be repeated if desired.

Marinade/Baste Sauce:

In a bowl mix the appropriate amount of Bullseye for the amount of ribs you have.

Stir in olive oil until sauce reaches the desired consistency. Generally, sauce is best when it has a similar consistency to that between a light pasta sauce and a heavy salad dressing.

Add Montreal Steak Spice until it just covers the surface of the sauce. Stir in. Marinate thawed ribs, the longer the better, overnight is best.

Place ribs into roaster or baking pan. Put all sauce into the pan, being certain to cover the entire surface of the ribs with sauce.

Cover with lid or tin foil.

Cook for approximately 3-4 hours at 265°F. Use a meat thermometer to ensure doneness.