May 19, 2019
Cooking Rack of Yak
Cooking this Rack of Yak was a first for me. I had heard of Yaks but didn't really know what a Yak was. When Sunshine and Nate offered me some Yak short ribs I decided what the heck might as well. I looked on YouTube and no where could I find any videos on how to cook a Rack of Yak. I just decided to wing it and they turned out amazing. They taste some like Buffalo, some like Beef but it is some of the best meat I've smoked so far. Yak meat is more flavorful than beef. Yaks are originally from the Himalayas and Tibet. Yaks are relatively new to the United States but with the flavor of the meat I'm sure it's going to be a favorite of many before long. I cooked the Rack of Yak for three hours on the UDS, then wrapped the ribs in aluminum foil with coke-a-cola for three hours, and then removed from the foil and coated with BBQ sauce. Then smoked on UDS until an internal temperature of 200 degrees. These ribs turned out absolutely fantastic. Additional notes: Yak ribs take longer to prepare, because the meat is so dense and is very lean ! Another cooking option is to place the ribs in a crock pot for 6 to 8 hours to tenderize, using minimal spices, to truly enjoy the flavor of yak meat. Garlic salt and apple cider are great additions to the water in the crock pot. Once the yak ribs are tenderized in the crock pot, braze them on the grill for just 10 minutes or so to crisp them up and burn off the fat, just like you would prepare bacon. Absolutely awesome flavor and texture !!!! As with any lean meat, it's always best to do most cooking in liquid, so the meat doesn't dry out. Then finish on the grill for the smokey flavor and to crisp up the meat. Yak ribs will be the best ribs you will ever eat. And the brisket is to die for.
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