Thread: Slow cooked smoky venison ribs.

You will need some ribs preferably not shot damaged with all the meat left on them.

I cut threw the brisket part with a knife and a tap on the back of the knife with a hammer so that the ribs can be pulled apart one by one when done.

Make up a rub.
You want 8 parts sugar 3 parts salt and one part of any spices like chilli or paprika pepper etc.



It is good to sit overnight but I didnt have that long just a few hours.

Into the bbq with a foil full of manuka and mesquite and hickory chips.
Just one gas thing on low under the wood chips and hood down....ideally staying under 80deg.

After an hour to get some good smoke flavor in you can start basting.

I used this but you can easily knock up a glaze from whatever you have around.





Keep checking and basting if nessacary every half hour.



Once both sides have a glaze you can let temp come up to 100-120 but dont let it get too hot or the glaze will darken.



and add another foil of chips to smoke the last half hour.

3 hours minimum cooking/smoking but 4-5 hours is more betterer.

Enjoy!



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