Venison spare ribs for the first time

[aquacanis]

I never would have believed how good these can be.  2.5 hours with a salt/garlic, pepper rub and one light smoke with cherry wood.  Another 2.5 hours in a covered pan with 1/2 pint of apple juice poured over them and then out of the pan back onto the smoker rack and smothered with my favorite barbecue sauce for 45 minutes.  All at 275 degrees.  Awesome. Never throwing venison ribs away again and going for neck and head shots to "spare the ribs".

 

[themule69]

Sounds tasty! I have been a head shot guy for a long time. You know for sure if you hit the deer. You don't have to track it. And the meat doesn't get pumped with Adrenalin.

Happy smoken.

PS 

 

[red dog]

Glad to hear your ribs turned out good. Mouth watering food stories should always come with pictures!

 

[aquacanis]

Sorry for the lack of pictures red dog but I will make sure to post them next year.  I am headed outta here for the winter so no mo smokin.

 

[gary s]

Cool glad they turned out great

gary

 

[smooth move]

we regularly eat deer ribs, but with a little less prep. we cut them into threes, then cut the threes into two or three sections. then rub with oil, then salt and pepper and grill em till you like em. makes a great snack while waiting on dinner at the camp. there's never any left.

 

[cedar eater]

Head shots don't work very well during archery season, so I'm fixing to smoke some ribs that have holes in them that look like the Mercedes Benz emblem. Planning to try a 2-2-1 with some butter inside the foil.

 

[mowin]

Head shots don't work very well during archery season, so I'm fixing to smoke some ribs that have holes in them that look like the Mercedes Benz emblem. Planning to try a 2-2-1 with some butter inside the foil.

"Mercedes Benz emblem" thats great. Gotta remember that one. I may have to switch to three blade heads..:biggrin: