Venison Bbq Smoked Ribs Recipes
VENISON BBQ SMOKED RIBS
Make and share this Venison BBQ Smoked Ribs recipe from Food.com.
Provided by Chef L0g4n b0b
Time 9h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the pepper, garlic salt, butter, and onions into a basting sauce.
- Heavily bast the ribs and soak in BBQ sauce for 30 minutes.
- Hang in smoker for 8 hours on low.
- serve with baked potatoes for best result.
Nutrition Facts : Calories 530.1, Fat 12.5, SaturatedFat 7.4, Cholesterol 30.5, Sodium 2226.4, Carbohydrate 103, Fiber 4.3, Sugar 65.9, Protein 2.5
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- Use butter knife and dry paper towel to remove membrane from venison ribs. Trim off any other visible fat with a sharp knife.
- (Optional Step) Mix brine ingredients in brining bucket. Carefully lower ribs into bucket, and make sure to submerge entire rack. Close lid on bucket and leave in refrigerator overnight.
- Set up smoker for indirect smoking, or grill for 2-zone cooking. Heat up smoker or grill to 225°F (107°). Add a couple of chunks of hickory or oak to your coals.
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- Prep. For the rub, combine the ground coffee, brown sugar, smoked paprika, black pepper, ground fennel, granulated garlic, and onion powder in a small bowl and blend well.
- Season the ribs with kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat, but ribs are about 50% meat, so use about 1/4 teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unsalted.
- Fire up. Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for 2-zone cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 225°F and add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 225°F on the indirect side.
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