Elk Ribs

[wyogoob]

Nothing wrong with elk ribs.  If I get a calf, or an adult elk close to the road, I save the ribs. 

Here's some elk calf ribs off the chest.  (They would be spareribs on a hog.)

Pulled the flap up (like the piece on the bottom right) and trimmed the "hidden" fat away and then added some rib rub and a little vegetable oil:


Hickory smoked at 210° for 6 hrs:


Medium rare a this stage.  I may add some BBQ sauce and cook a little longer, but they are not all that bad just like this:


I finished the ribs in the oven; basted in BBQ sauce for 4 hours at 195°.  What little wild game fat I didn't trim away, melted off.  Before serving, I brushed on a fresh slobbering of hickory-flavored BBQ sauce and warmed them up in the microwave.  Served them with fresh squash and home-made coleslaw. 

They are smokey, fall-off-the-bone, fantastic! 






Some more ribs off another elk:


Took the ribs in the photo above out of the freezer and cooked them in the smoker.

Smear oil on the ribs and add a little rub.


Cook at 200° for about 4 hours, a couple pans of sawdust is plenty of smoke.  Then add your favorite BBQ sauce.  Cover in foil and cook for another 3 hours.


They're really good.  Give it a try this hunting season.

[mikecorn.1]

Good looking ribs. what's the drink?


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[ACW3]

I like it!!  Going on a cow elk hunt this December in New Mexico.  I think I might have the meat processor wrap the ribs for me this time.  I ususally just get all the meat processed without any bones in it.

Art

[SouthernSmoked]

Some good looking ribs there wyogoob

[wyogoob]

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Good looking ribs. what's the drink?


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Thanks.  The drink is just water and lime.

[mikecorn.1]

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Good looking ribs. what's the drink?


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Thanks.  The drink is just water and lime.

Add a little sugar and you have some lime aid


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