6 lbs bison or beef short ribs thawed.
Preheat smoker to 225 degrees. Remove short ribs from packaging and rub each side with rib rub. Lightly spray smoker racks with non-stick cooking spray. Place ribs on the racks. Put racks into smoker. Add hot water to the water pan. Add smoke chips- I used mesquite or hickory chips for a heavy bold smoke. Smoke for 1.5 hours adding more chips regularly. After 1.5 hours, remove ribs from smoker and place in a roasting pan or dutch oven. Add the meat juices from the water pan to the roasting pan. Brush ribs with your favorite BBQ sauce. Cover and put into the oven at 225 degrees for 4-5 more hours. Ribs will be tender and the pan juices are amazing. You could also put the ribs into a slow cooker on low for 4-5 hours. Serve with more sauce if desired.
Thaw roasts in fridge. Remove from fridge and place roasts on a baking sheet. Rub roasts all over with Dijon, adding more if needed. Rub with salt, pepper, garlic powder, and paprika. Place roasts in a large heavy roasting pan. Splash worcestershire over the roasts. Place large slices of onions over all the roasts. Add bouillon cubes and water. Cover roaster with a tight fitting lid. Preheat oven to 375 degrees. Put roaster in oven and roast for 2 hours. Turn the oven off; DO NOT OPEN OVEN DOOR. Let roast in oven for 3.5 hours. Turn oven back on to 300 degrees. Roast for 40 more minutes. Remove roaster and let roasts rest for 20 minutes. Remove roasts to cutting board. Cut up roast. You can put roast back into the pan juices to stay warm and juicy until you serve, or use the pan juices to make gravy.
Start at 6 am to serve at 12 noon. Start at 12 noon to serve at 6 pm.
Rub roast all over with Dijon mustard. Sprinkle with sea salt, pepper, garlic powder, paprika, and parsley. Splash Worcestershire over the roast. Lay thick slices of onion over the roast. Put in a roasting pan. Add 1 cup water and 2 bouillon cubes. Add any vegetables.
Roast at 375 degrees for 1 hour if thawed; 1 ½ hours if frozen. Turn oven off. DO NOT OPEN OVEN DOOR! Let roast in oven for 3 hours. 30 minutes before serving turn oven onto 325 degrees. After 30 minutes, remove roast to rest while you make the gravy.
Combine both seasoning mixes into a bowl. Coat the brisket on all sides with seasonings. Place brisket in a pan with a tight fitting lid. Place butter on top of brisket. Add liquid to the pan. Put on lid and cook at 250 degrees for 5-6 hours.
Make sure your pan just fits the brisket. Too large a pan will cause moisture to escape and dry out the meat.
Rub salt and pepper over thawed ribs; place ribs in a cast iron Dutch oven. Add the wine and cover with the tight fitting lid. Roast at 225 degrees for 5 hours.
Rub thawed ribs all over with bbq rub. Place ribs in a cast iron Dutch oven. Brush each rib with bbq sauce. Place lid on the Dutch oven and roast in the oven at 225 degrees for 4 hours. Remove and place ribs on a baking sheet. Brush again with bbq sauce and broil 2-5 minutes until bbq sauce begins to caramelize. Be careful not to let it burn!
Preheat oven to 500 degrees. Place roast on a rack in a large, heavy roasting pan. Rub roast with olive oil. Mix seasonings in a bowl and rub liberally all over roast. Let stand for 20 minutes. Insert meat thermometer into the thickest part of the roast. Add 1 cup water to the roasting pan. Reduce heat to 450 degrees. Place roast in the oven and cook for 30 minutes. You may need to add more water thru ought the cooking process. This will help make the au jus. After 30 minutes, reduce heat to 275 degrees and continue to roast for approximately 2 hours or internal meat thermometer reads 135 degrees for rare, 155 degrees for medium( medium usually takes an extra 30 minutes). Remove from oven, remove roast from pan and cover with foil and allow roast to rest for 15 minutes while making the au jus.
Scrape up all the little bits of pan drippings. Put in saucepan over medium high heat and add beef broth. Stir occasionally and reduce liquid by about 1/3. Season with salt and pepper to taste. Enjoy!