Hi,
Neighbor (at my request) brought me venison ribs and neck meat yesterday and some other red meat. I'm experimenting.
We just canned 2.5 quarts of the meat and I have the ribs cut in 2-3 rib portions and soaking in salt water at present.
I own a commercial food warming cabinet that heats to 190 degrees. It has 6 open type racks in it and I plan to use some fruit tree twigs in a small fry pan to smoke the ribs at 160 degrees. Have no rub recipe. Plan to simply lay the ribs on the racks ans season with garlic powder and Montreal steak seasoning. There is a sheet cake drip pan below to catch grease.
Suggestions? How long to smoke?
Jerry
Neighbor (at my request) brought me venison ribs and neck meat yesterday and some other red meat. I'm experimenting.
We just canned 2.5 quarts of the meat and I have the ribs cut in 2-3 rib portions and soaking in salt water at present.
I own a commercial food warming cabinet that heats to 190 degrees. It has 6 open type racks in it and I plan to use some fruit tree twigs in a small fry pan to smoke the ribs at 160 degrees. Have no rub recipe. Plan to simply lay the ribs on the racks ans season with garlic powder and Montreal steak seasoning. There is a sheet cake drip pan below to catch grease.
Suggestions? How long to smoke?
Jerry
