Smoked Deer Ribs

[RAF]

Tomorrow I'm going to try a new culinary delight , I hope. I made up a sauce which is supposed to duplicate Tony Roma's Sauce. I've used it before and it is good with Baby Back Ribs. This morning I trimmed up a bunch of deer ribs, put on a generous portion of the sauce, reserving some. They're in the fridge now and tomorrow I'll put them in my Bradley smoker. Can't wait to give 'em a try.

[RAF]

Well, the ribs didn't turn out quite like I expected or hoped . I think I was the problem and over cooked them. I put them on the BBQ first for an hour on low and then transferred them to the smoker. I think they were just plain over done. Next time I'll by pass the BBQ. That will have to wait though. No more ribs in the freezer .

[whyohe]

wehen iwas youg we tried that andf just wasnt as good. i personaly dont think there is enough meat in them, therefore making very easy to over cook. we gave up and use them for burger. i fyou get a good recipe id like to know!!

[RAF]

This is the recipe I have for ribs. Last year I used it with deer ribs and it turned out great. This year I tried smoking them and it wasn't worth the effort. Any way this is the recipe and directions that I followed the first time.

Tony Roma's Baby Back Ribs


Combine:
1 cup ketchup
1 cup vinegar
1/2 cup dark corn syrup
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon tabasco pepper sauce

Heat over high heat until boiling.

Reduce heat, simmer 30-40 minutes until thick.

Coat 4 pounds of baby back pork ribs, front and back, with BBQ sauce.

Wrap ribs in aluminum foil. Bake at 300 degrees for 2 - 2 1/2 hours.

Remove ribs from foil and smother with more sauce.
Grill on hot barbecue for 2-4 minutes per side.

[whyohe]

hmm i might have to try that if and when i get a deer down here with some meat on its ribs!!

[RAF]

Actually, some of the ones I did last year were from a fawn. Not much meat and ribs were more like cartilage, but they were very tender and tasty. I think the foil wrapping and cooking a low temps keeps the moisture in.

[tcmech]

Take a slab of deer ribs, tooth pick bacon slices across them, cover in onions, smother in Sweet Baby Rays bbq sauce, place in reynolds cooking bag and stick in oven on low heat 250 -300f prior to pregame show, remove at halftime. Enjoy.

[bubba]

tc mech, sounds good, hook on a couple of jalopena's to that bacon, and wah-lah its got alittle kick to it for the half time show

I do the same with duck breasts on the grill - bacon/peppers/tooth picks.


-bubba

[orion]

I saw your attempt at smoked ribs.

Here is my version you may want to give it a try.

Cut out your venison ribs, don't throw them out like most people.
If you do your own, use a sabre saw or reciprocating saw it works great.

Rub the ribs down with your favorite spices, Tony's Creole works good. Put them in your smoker on low heat if you can, a slow cold smoke. Smoke them about 4-6 hours. You can dry them out like you said, be careful. Put a pan of water or cider in the smoker this often works wonders

After smoking, transfer to a large pan and cover (foil works good for this) and cook in an oven on about 275 until the meat can be pulled off the bone like pulled pork. This can take anywhere from 3-6 hours hours depending on the size of the deer.

Don't put much sauce on it, as it will ruin it.

Pulled Venison at its best.

This is worth the trouble, but it will make your house smell like smoke if done in the kitchen. This can be good.

Regards