This ribs recipe is best served with a side of a vegetables and a warm roll. (Photo courtesy of Steven Rinella)
May 04, 2018
By Steven Rinella
Print Recipe
As host of the series MeatEater
Here's the best way I've ever found to do venison ribs, a cut of meat that is often underutilized or simply ground into sausage meat. It's based off a recipe from The Barbecue Bible , though my brother Matt added a couple of key steps to make it the perfect preparation for summertime wild game grilling.
Yield: 1 rack venison ribs Prep time: 20 minutes Cook time: 4-6 hours
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Ingredients:
1 rack venison ribs ¼ cup paprika, plus a little extra 1 ½ tablespoons ground black pepper 1 ½ tablespoons dark brown sugar 1 tablespoon salt 1 ½ teaspoons celery salt 1 ½ teaspoons cayenne pepper 1 ½ teaspoons garlic powder 1 ½ teaspoons dry mustard 1 ½ teaspoons ground cumin
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Directions:
Using a hacksaw or bone saw cut a rack of venison ribs perpendicular to the bones, so that you get three strips of connected rib bones that are about five or six inches long. Then cut these strips into pieces containing three or four ribs apiece. Combine all seasonings in a bowl and spread evenly over ribs. Bake in a 300 degree oven for approximately 4 hours, checking every half hour to make sure they don't dry out, or in a slow cooker on high for 6 hours. Serve with your favorite side vegetable and a warm roll.
