Help with smoking elk ribs

[Jamesl]

Going to smoke some elk ribs on Saturday. Any suggestions or recipes would be greatly appreciated.

[jkk831]

From what I've heard I bet you only do it once.....

[IowaHunter]

People have said to do it the same as beef or pork.

[Fishndude]

I saw a deer in one of your spots the other day that was the size of an elk. Seriously never seen a deer with a body that big.

Good luck on the smoke.

[Jamesl]

From what I've heard I bet you only do it once.....

care to expand?

[Jamesl]

I saw a deer in one of your spots the other day that was the size of an elk. Seriously never seen a deer with a body that big.

Good luck on the smoke.

You should have shot him.

[AntlerCollector]

care to expand?

Is that an invitation to eat them?

[Slick8]

I agree with the above.

Traditional ribs are cooked low and slow like many other forms of beef or pork to make them tender. You also in inhance the flavor with the smoke and camrmalization of the bits of fat and meat around the edges.

This won't occur with venison. Cooking low and slow to a well done state will only make it dry, tough and likely to taste like liver. I happen to like liver but don't like my venison to taste like it.

Venison needs to be cooked at high Temps and no more than medium, preferably medium rare. That would not make for some pleasant ribs.

But what do I know, I haven't stayed at a motel 6 in years.....

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[TexasBob]

I have never done it but would say go with a braising technique (there is one on here somewhere for German brisket) or at least sealed and steamed. Smoked until done will get you elk jerky imho.


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[Felix40]

I'm not a smoker but I love doing wild game ribs. Some things I do:
1. Rip the silver skin off the inside of the ribs before you do anything.
2. Season the meaty side then lay them meaty side down and wrap them in foil.
3. Fill the foil half way up with beer then add a chopped onion, BBQ sauce and some jalapeños.
4. Seal it up and cook over low heat for 6+ hours.
5. Elk and deer have very waxy fat so I always try to get that off before eating the ribs. Take them out of the foil and get the grill super hot. Lay them on the grill for maybe 3 minutes on each side to melt/drip the fat off. This gives them a nice crispy outside too.
6. Add BBQ sauce and eat.

My family much preferrs deer and aoudad ribs to pork.

[Jamesl]

I agree with the above.

Traditional ribs are cooked low and slow like many other forms of beef or pork to make them tender. You also in inhance the flavor with the smoke and camrmalization of the bits of fat and meat around the edges.

This won't occur with venison. Cooking low and slow to a well done state will only make it dry, tough and likely to taste like liver. I happen to like liver but don't like my venison to taste like it.

Venison needs to be cooked at high Temps and no more than medium, preferably medium rare. That would not make for some pleasant ribs.

But what do I know, I haven't stayed at a motel 6 in years.....

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good points. I was planning on smoking them but wrapping them sooner rather than later.

[Jamesl]

I'm not a smoker but I love doing wild game ribs. Some things I do:
1. Rip the silver skin off the inside of the ribs before you do anything.
2. Season the meaty side then lay them meaty side down and wrap them in foil.
3. Fill the foil half way up with beer then add a chopped onion, BBQ sauce and some jalapeños.
4. Seal it up and cook over low heat for 6+ hours.
5. Elk and deer have very waxy fat so I always try to get that off before eating the ribs. Take them out of the foil and get the grill super hot. Lay them on the grill for maybe 3 minutes on each side to melt/drip the fat off. This gives them a nice crispy outside too.
6. Add BBQ sauce and eat.

My family much preferrs deer and aoudad ribs to pork.

Thanks for the tips. I have only had deer ribs once. Didn't care for them at all. Will try to get the fat of them at the end.

[Jamesl]

I have never done it but would say go with a braising technique (there is one on here somewhere for German brisket) or at least sealed and steamed. Smoked until done will get you elk jerky imho.


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They are going to be wrapped at some point soon in the process.

[Jamesl]

Should I try to trim most of the fat?

[Felix40]

I trim a lot of the fat. Depending on how they were cut off the animal there may be a layer of loosely connected meat on the outside of the ribs. There will be some fat between that and the ribs. I usually leave all of that alone.