Does anyone have any ideas on smoking venison ribs? What internal temperature should they finish at? These are VERY meaty kind of like beef short ribs. Has anyone done these before?
Cook them like thick beef ribs? Season/ soak etc like any venison depending on the eaters. and cook at 225 till they are pokeable like butter. Like a brisket, or a bit less pokable.
Love to get some great beef ribs with lots of meat but they cut then thin to make more prime rib meat. Venison you can get cut like you want, good for you!
Like to see pics of how you did it.
Here they are...draped in bacon 
I got scared and pulled them at 180 internal. I probably should've left them on to 195. I got scared of them drying out. They were fun to do.
- Attachments
-
-
Those do look good.!!! Can't wait to try ribs, or really anything, still have 6 weeks to go before they ship my Durango..... it's killing me...
I did venison ribs a couple of times. I figured the processor was just going to chuck the ribs anyway, so I might as well give it a try. I didn't mind them as a novelty, but the tallow (venison fat) just didn't render very well at all, leaving quite the coating in my mouth as I at them. Let's just say the last deer I got I let the processor do whatever they do with the ribs...I'll stick with pig.
- Disclaimer :
- The views and comments entered in these forums are personal and are not necessarily those of the management of this board.
