Smoked Venison Ribs
Barbecue smoked venison ribs cooked low and slow over hickory wood. Rich in flavor, and perfectly blended with a BBQ dry rub and easy brine recipe. These are the perfect, tender, fall-off-the-bone venison spare ribs.
Servings: 2
Equipment
- hickory smoking wood
- Brining bucket (optional)
- paring knife
Ingredients
- 1 rack venison spare ribs
Brine (Optional)
- 1 gallon water
- ½ cup kosher salt
- 1 cup brown sugar
- 1 cup soy sauce
- 1 cup molasses
- 1 tbsp ground black pepper
- 1 tbsp rosemary
- ¼ cup Worcestershire sauce
BBQ Rub
- ¼ tsp kosher salt
- 2 tbsp smoked paprika
- 2 tbsp garlic powder
- 2 tbsp ground black pepper
- 2 tbsp onion powder
- 1 tbsp cumin powder
- 1 tbsp cilantro
- 1 tbsp cayenne pepper
Instructions
- Use butter knife and dry paper towel to remove membrane from venison ribs. Trim off any other visible fat with a sharp paring 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, or for at least 8 hours.
- Remove ribs from brine and pat dry with paper towel. Leave on drying rack for 30 minutes.
- Set up smoker for indirect cooking, 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.
- Mix rub ingredients in a small bowl and apply to ribs. Cover both sides, and work into any crevices or folds on the meat surface.
- Once cooking temperature is at 225°F (107°), transfer ribs to grates. Close lid and cook until the meat internal temperature is 165°F (74°C). The rib meat will be tender and have started to pull away from bones, about 90-120 minutes.
- Rest for 10-15 minutes before serving