Venison Rib's?
#1
Venison Rib's?
This season I took my deer to a different butcher since the butcher I normally go to was full up and I needed to have it butchered right of way since the weather was getting warm.This was also the first time that I ever recieved rib's with my meat.
Now all I need is for someone to give me a good recipe for cooking them up .So if anyone has a good recipe ,I would certainly appreciate it.
nubo
Sorry guy's I never noticed the thread below ,before I posted this .
Now all I need is for someone to give me a good recipe for cooking them up .So if anyone has a good recipe ,I would certainly appreciate it.
nubo
Sorry guy's I never noticed the thread below ,before I posted this .
#8
Join Date: Feb 2005
Location: Ironwood, Michigan
Posts: 123
RE: Venison Rib's?
Do y'all boil steak? Why boil ribs? Make a dry rub 1cup brown sugar, 2 tsp each dry mustard, paprika, onion powder, garlic powder and sage. Rub liberally on both sides of the ribs, intact, don't bone. Smoke on a low, indirect heat for 2-3 (or longer, longer is better) hrs serve with favorite bbq sauce. You'd pay $20.00 for this at KC Masterpiece in Kansas City, Mo. Why not enjoy the ribs.
Dr Fatguy
Dr Fatguy
#10
Join Date: Feb 2005
Location: Ironwood, Michigan
Posts: 123
RE: Venison Rib's?
I use lump mesquite charcol. No wood chips, but that's just me. I have a smoker so the fire is in the lower section and the meat is in the other, like one 50 gallon drum on top of the other. Temp is between 180 and 210. The secret is indirect slow heat. low and slow to render the fat and bring out the flavor. I hope this is good enough.
Dr Fatguy
Dr Fatguy