Deer Ribs


TN Bucknasty

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I don't do deer ribs often but when I do, this is the way I like to do them...

Take one whole full rack with strap attached.. Remove membrane from the back side.. Season with your favorite rub wrap in saran wrap and place in frig over night... Next day fire up the smoker (you could use the grill but you can dry out the ribs quickly) place on the smoker bone side down and the pit temps around 250*... smoke with Pecan or Hickory... Spritz with apple juice every 20-30 minutes till internal temp of the loin hits 100-110*... then drape with cheap bacon, covering all the top side of the meat... No finish smoking till the loin hits 140*.. Pull ribs and wrap in foil and allow to rest for 20 minutes or so before slicing..

When finished they should look something like this...

venison_ribs.jpg

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