How to smoke venison ribs!

How to smoke venison ribs!

How to smoke venison ribs! Watch Canada in the Rough chef Michael Higgins teach you how to properly smoke venison ribs.Recipe and instructions below?VOTED BEST HUNTING SHOW IN CANADAMeticulously produced, expertly photographed and finally in a league of its own, Canada in the Rough™ has become “must-see” television for all North American hunters.Canada in the Rough™ was named theemission and more recently “Best Overall Program” and “Best Host”.DON’T MISS THE NEXT EPISODECanadain the Rough™ is as unpredictable as the hunts it documents. Each episode strives to educate, inform and entertain with a unique balance of hunting experience combined human and biological interactions with the varieties of species we hunt. Canada and in the U.S., don’t miss 52 weeks of spectacular prime-time episodes for outdoor enthusiasts.PRODUCED BY BEASLEY BROTHERS OUTDOORS INC.Creative, passionate, artistic and motivated. The team at Beasley Brothers Outdoors Inc. specializes in capturing the sights, sounds and emotions of outdoor adventures and transmitting them to screens around the world. Although outdoor videography is its core business, Beasley Brothers Outdoors Inc. also produces Ontario Monster Whitetails magazine and The Big Game Records of Ontario.Description: This recipe for sweet and spicy smoked ribs can be used for any venison rib and even most domestic ribs. Cooking time varies according to size and thickness of ribs.Preparation time: 20 minutesCooking time: 5-6 hoursServing time: 6-8Ingredients:?4-5 sections of venison ribsYellow mustard, butter, maple syrup, apple cider juice (or any other fruit juice), BBQ primer (mild and spicy), BBQ mop sauce (made with apple cider vinegar), BBQ sauce (made with molasses), kosher salt or sea salt, smoked pellets (Camp Chef competition blend).Instructions for use :

1. Preheat smoker to 200°F.
2. Remove the membrane from the back of the ribs using a butter knife or fork and a paper towel.
3. Season the ribs with plenty of salt on both sides. If you know your sauce contains a lot of salt, skip this step or reduce the amount.
4. Cover the ribs with yellow mustard, which will help the mixture adhere to the meat. You can also use beef broth if you don’t want to use mustard, but mustard is the best solution.
5. Cover all sides of ribs with a generous amount of rub. We like to use a sweet and spicy blend.
6. Smoke the ribs, meat side down, for 3 hours.
7. Clean every 45-60 minutes with an apple cider vinegar-based sauce. Make sure there’s a little space around each rib to allow smoke to circulate properly.
8. Remove the ribs from the smoker and set aside.
9. Lay a piece of industrial-sized aluminum foil long enough to cover a section of ribs, or two sections of regular-sized foil, and add three spoonfuls of butter and a drizzle of maple syrup on top of the foil.
10. Place a section of ribs, meat side down, on the aluminum foil.
11. Cover again with butter and maple syrup, and a little apple cider juice.
12. Roll the foil up tightly.
13. Repeat until all ribs are wrapped.
14. Increase smoking temperature to 250°F. Once the temperature has been reached, place all wrapped ribs, meat side down, on the smoker.
15. Plan to cook (braise) for 1 to 2 hours. In general, you braise for 2 hours for most ribs, resulting in ribs that still have some chew, which is a good thing, but thinner ribs can cook in less time. For ribs that fall off the bone, cook for 3 hours. You’ve finished braising when you try to grab ribs outside the foil and they almost break but still hold together.
16. Carefully remove the ribs from the foil, where the hot steam will be released, and carefully place them back in the smoker, meat side up.
17. Cover with bbq sauce, or a little extra dry sauce for dry ribs, and return to the smoker for 10 to 20 minutes for the sauce to set.
18. When the meat is cooked, remove it and let it rest loosely in aluminum foil for 15 minutes, then carve and serve.

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