HOW TO COOK ELK HEART RECIPES

VENISON RIBS | MEATEATER COOK

Venison Ribs | MeatEater Cook image

A lot of people don’t realize that you can make great bone-in rib recipes with your venison ribs if you just apply a little low, slow heat first and then go to the grill. Give this recipe a try. You’ll never look at venison ribs the same way again. Brought to you by Weston Equipment available from...

Provided by MeatEater Staff

Yield BBQ Rub: Yield 3 Cups, BBQ Sauce: Yield 3 Cups

Number Of Ingredients 30

Ingredients

BBQ Rub

1/2 cup kosher salt
2 tbsp. granulated garlic
1 tbsp. ground black pepper
1/2 cup chili powder
2 tbsp. cumin
2 tbsp. Hungarian paprika
1 tbsp. smoked paprika
2 tsp. onion powder
1 tbsp. ground mustard
1 tsp. cayenne
2 tbsp. oregano
1/2 cup brown sugar

BBQ Sauce

2 cups ketchup
4 tbsp. BBQ rub (see above)
1/2 cup apple cider vinegar
1/4 cup brown sugar
2 tbsp. Worcestershire sauce
1/3 cup molasses
1 tbsp. Dijon mustard
2 tbsp. lemon juice
1-1/2 tbsp. liquid smoke
1 tbsp. kosher salt
1 tbsp. ground black pepper

Steps:

BBQ Rub and Sauce
Whisk all ingredients together in a bowl and store in an airtight container in the refrigerator. It will last for about a week in the fridge, longer if you omit the lemon juice.
The Ribs
Using a hacksaw or bone saw, cut a rack of game ribs perpendicular to the bones, so to get a 4-6 inch strip of connected rib bones.
Then cut these strips into pieces containing 3 or 4 ribs apiece.
Place the ribs into a pressure cooker or crock pot and add just enough stock or water to cover them.
Cook at full pressure for 30 minutes. If using a slow cooker, cook on high for 2 to 3 hours or low for 6 to 8 hours. By then, the ribs should be fairly tender. The measure of a perfectly cooked venison rib will be if the meat hangs on to the bone when picked up, but if you shook the bone the meat would start to fall off. A little resistance is not a bad thing.
Prepare a grill (gas or charcoal) at medium-high heat.
Remove the ribs from the slow cooker, let them cool, and then give them a generous rub-down with the rub.
Place the ribs on the grill.
Since they’re already cooked, you’re simply reheating the meat and charring the outside a bit.
Once the ribs have crisped, about 10 minutes, coat them generously with the barbeque sauce, and continue cooking for 1 to 2 minutes to allow the sauce to caramelize and thicken.
Serve warm.

VENISON RIBS | MEATEATER COOK

Venison Ribs | MeatEater Cook image

A lot of people don’t realize that you can make great bone-in rib recipes with your venison ribs if you just apply a little low, slow heat first and then go to the grill. Give this recipe a try. You’ll never look at venison ribs the same way again. Brought to you by Weston Equipment available from...

Provided by MeatEater Staff

Yield BBQ Rub: Yield 3 Cups, BBQ Sauce: Yield 3 Cups

Number Of Ingredients 30

Ingredients

BBQ Rub

1/2 cup kosher salt
2 tbsp. granulated garlic
1 tbsp. ground black pepper
1/2 cup chili powder
2 tbsp. cumin
2 tbsp. Hungarian paprika
1 tbsp. smoked paprika
2 tsp. onion powder
1 tbsp. ground mustard
1 tsp. cayenne
2 tbsp. oregano
1/2 cup brown sugar

BBQ Sauce

2 cups ketchup
4 tbsp. BBQ rub (see above)
1/2 cup apple cider vinegar
1/4 cup brown sugar
2 tbsp. Worcestershire sauce
1/3 cup molasses
1 tbsp. Dijon mustard
2 tbsp. lemon juice
1-1/2 tbsp. liquid smoke
1 tbsp. kosher salt
1 tbsp. ground black pepper

Steps:

BBQ Rub and Sauce
Whisk all ingredients together in a bowl and store in an airtight container in the refrigerator. It will last for about a week in the fridge, longer if you omit the lemon juice.
The Ribs
Using a hacksaw or bone saw, cut a rack of game ribs perpendicular to the bones, so to get a 4-6 inch strip of connected rib bones.
Then cut these strips into pieces containing 3 or 4 ribs apiece.
Place the ribs into a pressure cooker or crock pot and add just enough stock or water to cover them.
Cook at full pressure for 30 minutes. If using a slow cooker, cook on high for 2 to 3 hours or low for 6 to 8 hours. By then, the ribs should be fairly tender. The measure of a perfectly cooked venison rib will be if the meat hangs on to the bone when picked up, but if you shook the bone the meat would start to fall off. A little resistance is not a bad thing.
Prepare a grill (gas or charcoal) at medium-high heat.
Remove the ribs from the slow cooker, let them cool, and then give them a generous rub-down with the rub.
Place the ribs on the grill.
Since they’re already cooked, you’re simply reheating the meat and charring the outside a bit.
Once the ribs have crisped, about 10 minutes, coat them generously with the barbeque sauce, and continue cooking for 1 to 2 minutes to allow the sauce to caramelize and thicken.
Serve warm.

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