How To Smoke Deer Ribs In Electric Smoker

The majority of bbq rib recipes out there seem to only cover charcoal or gas smokers so today i wanted to put together a guide to smoking ribs on an electric smoker.

How to smoke deer ribs in electric smoker.

There are as many ways to prepare deer ribs as there are beef and pork ribs. Return the ribs to your smoker and smoke them for two hours. Easily smoke ribs in an electric smoker. Electric smokers are a great way for newcomers to get into bbq smoking but with much less hassle and less mess.

Smoking your ribs like a pro. Here s how to smoke ribs in an electric smoker. Served with baby carrots and asparagus which is in season at the moment is amazing and possibly my favourite non potato based vegetable. While bone side up put down the spare ribs on the smoker.

So if you cook a little cooler go with. Since deer eat only vegetation their meat is very lean and has a sweet rich flavor. Step 4 now would be the time to un wrap the meat and return it to the machine for one more hour. After about 6 hours of smoking you ll have tender fall off the bone ribs.

Smoking venison differs slightly from smoking other meats because wild game is typically much leaner than the flesh of domesticated animals. Simply set the smoker to 225 f and use the 3 2 1 method. Close the lid smoke on indirect heat. 2 now soak your wood chips or chunks.

Now it s time for the magic show. In smoking spare ribs the rule of thumb is to keep the smoker to 225 250 degrees f though 225 is said to be the best. Venison is among the healthiest meats. If otherwise adjust the flow of air into the smoker using the vents to keep the smoke levels light.

I have been a deer hunter all my life. You will know the ribs are cooked when the internal temperature is 175 180 degrees f. And you are ready for the smoker. Open the smoker lid and place the meat on the grates.

I have eaten pork ribs all my life. Posted on january 12 2014 by chuck. In fact many people smoke venison ribs exactly the way they do other kinds of meat. Remove your deer meat from the brine rinse it and set it on a plate on the counter to bring it to room temperature for 20 30 minutes.

If you do not have a smoker this comprehensive guide offers a great guide for getting one. The ribs then went in to the smoker at 225f for four hours uncovered then one hour wrapped in foil with a splash of red wine to make sure they re nice and tender. This means venison can dry out faster and produce tough smoked meat unless it is marinated before smoking and basted frequently with a mopping sauce during the long cooking process. Step 5 during the last half an hour of the cooking time you can optionally apply some sauce to the ribs.