Venison Rib recipe

TAFKAP · Jul 6, 2012

I don't get the recipe.

1 1/2 tsp of paprika, then another 1/4c of it?

I think if it were my choice, I might pressure cook them for less, and let them slow smoke for an hour or so. If you're interested in char, then I'd throw it briefly over high heat. But to me, I think the slow smoke & mop approach is more in line with what I'm used to.

Then again, that point of the year when you're hacking deer ribs usually isn't the best for tending the grill.

JimFromTN · Jul 9, 2012

I kind of like the pressure cooker idea. It's the same principle as boiling ribs before you cook them. Some may consider this sacreligious. The real problem with venison ribs is the fat. Its marbled throughout the meat. It needs to be completely cooked out of the meat. If its not cooked out of the meat, it will form wax in your mouth and on your lips while you eat it. Its pretty nasty. I know this from experience.

You could smoke the meat until all of the fat is out of it. The meat will almost be like jerky. To rehydrate it, wrap it in foil along with whickers and maybe some bacon and either putting back on the smoker or in the oven at a low temp for another 30 mintes to an hour. This will steam the meat rehaydrate it. I have done this with other lean game meat.

kdxdude · Jul 9, 2012

JimFromTN said:
I kind of like the pressure cooker idea. It's the same principle as boiling ribs before you cook them. Some may consider this sacreligious. The real problem with venison ribs is the fat. Its marbled throughout the meat. It needs to be completely cooked out of the meat. If its not cooked out of the meat, it will form wax in your mouth and on your lips while you eat it. Its pretty nasty. I know this from experience.

You could smoke the meat until all of the fat is out of it. The meat will almost be like jerky. To rehydrate it, wrap it in foil along with whickers and maybe some bacon and either putting back on the smoker or in the oven at a low temp for another 30 mintes to an hour. This will steam the meat rehaydrate it. I have done this with other lean game meat.

Everything JimfromTn said & I would add a splash of apple juice in the foil to help meat rehydrate.

JimFromTN · Jul 10, 2012

It works. I have some friends that had heard about bbq ground hog so they threw one on the smoker with some pork shoulders that were being done. When they pulled it off, it looked like a cat that had been baking in the desert for many days. I wrapped it in foil with whickers and threw it back on the smoker for an hour and when it was pulled off and openned up, the meat had rehydrated and it was consumed rather quickly. Wrapping in foil with liguid, steams the meat. You can throw beef jerky in a camp fire stew and it will rehydrate.