Fall-Off-The-Bones Venison Ribs

[Miss Muzzleloader]

I was toying with what to make tonight with some fresh deer meat from Saturday's harvest.  I googled 'Tempura Venison' first. "Soak in milk for one hour." was the first instruction.  "Well, you can skip that step," my husband noted, referencing his earlier comment about wiping the milk from my buck's mouth.  Funny guy.  "Hey!  My buck was small for his age.", I reminded him.

I moved on to smoked ribs recipes, which have been my go-to since I got my Camp Chef smoker many years ago.  I calculated the difference in time and came up with a fall-off-the-bones winner:

1. Remove the membrane from the underside of the ribs.
2.  Spray them lightly on both sides with olive oil spray to moisten.
3.  Season your ribs with your favorite rub.  I tried two, and the clear winner was McCormicks' Grill Mates - Applewood Rub.
4.  Smoke for 1.5 hours on 'high smoke' (approx 220 degrees)
5. Cover with your favorite BBQ sauce, then seal in foil.  (I used 'Jim Bean's Bold and Spicy').  Smoke for an additional 1.5 hours.
6. Open the foil, and cook an additional 15 minutes, to harden the BBQ sauce.
7.  Remove from the heat, and let them rest for 5 - 10 minutes.  Then - ENJOY!  The meat will literally slip off the bones, and they will be moist and flavorful!

[Eric M]

Thanks for sharing

[CedarPants]

Sounds delicious!

[Humptulips]

Venison ribs are one of my favorite cuts and yet I hear guys mention turning them into hamburger meat AARG!
Elk ribs too. That tallow though is your enemy. Young deer or elk you are golden though. I leave as much meat as possible on the rib though and do not trim the sliver skin off. When done as you say it is plenty tender.
If an older buck I will do some trimming to get rid of that tallow. Nobody wants that.
I cook it in the oven covered in my sauce under tinfoil so it won't dry out for a couple hours and then uncover to finish. I bet yours are better from the sound. 

[Miss Muzzleloader]

. I bet yours are better from the sound. 

Yours sound amazing, too!  Are there any Eastern Washington Cook-offs?  It would be fun to get together a bunch of us for a rendezvous and have  a potluck/cook-off!  Has that ever been done before?