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  • 21 Post By veitnamcam
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  • 1 Post By Mathias
  • 3 Post By Marty Henry
  • 3 Post By Gibo
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Thread: Slow cooked smoky venison ribs.

  1. #1
    Almost literate. veitnamcam's Avatar
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    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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    P38, Shootm, wsm junkie and 18 others like this.
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  2. #2
    R93
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    Will be trying that for sure mate.
    Thanks for posting that. Simplest way to hot smoke I have seen.

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    veitnamcam likes this.
    Do what ya want! Ya will anyway.

  3. #3
    Member Shearer's Avatar
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    Nothing like a messy feed and ribs are hard to beat for that.
    veitnamcam likes this.
    Experience. What you get just after you needed it.

  4. #4
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by R93 View Post
    Will be trying that for sure mate.
    Thanks for posting that. Simplest way to hot smoke I have seen.

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    Give it a go for sure, bloody tasty.
    They always used to be the dogs treat but alas both my dogs have gone now.
    Rule 3: Load a firearm only when ready to fire

    Chicken Intolerant.

  5. #5
    If your not fast your last Shootm's Avatar
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    Looks like they took 30 years off you, maybe Rushy should try them.
    They look seriously yummy.
    veitnamcam likes this.

    I Have Sexdaily. I mean Dyslexia! Fcuk!

  6. #6
    R93
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    I never kept the ribs before but took the meat for mince and sausages. Always keep the shanks. Love venison shank.
    Your rib dish will be one of the first things I try on the next animal.

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    Do what ya want! Ya will anyway.

  7. #7
    Member Mathias's Avatar
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    Nice one VC On my list to try this summer. Fallow all the better, just the right size
    veitnamcam likes this.

  8. #8
    Member Marty Henry's Avatar
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    Im the same as R93, often do pork ribs but never thought of this. Now Im thinking goat, lamb, beef......mnnnnn ribs!
    veitnamcam, R93 and Pengy like this.

  9. #9
    Sending it Gibo's Avatar
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    I that a young mullet or a deer hide on the wall?
    veitnamcam, A330driver and nickbop like this.

  10. #10
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by Gibo View Post
    I that a young mullet or a deer hide on the wall?
    Deer skin on the wall
    Gibo likes this.
    Rule 3: Load a firearm only when ready to fire

    Chicken Intolerant.

  11. #11
    Member Boaraxa's Avatar
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    Quote Originally Posted by veitnamcam View Post
    Deer skin on the wall
    I was thinking mullet too haha , wish you wouldn't post stuff like this means I have to carry more if I want to try those delicious looking ribs
    veitnamcam likes this.

 

 

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