These slow-cooked venison ribs are so tender and delicious, they fall right off the bone
As host of the series MeatEater, Steven Rinella shares his hunting experiences while also showcasing some of the best wild game recipes.
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
- 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
1. 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.
2. Combine all seasonings in a bowl and spread evenly over ribs.
3. 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.
4. Serve with your favorite side vegetable and a warm roll.