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Has anyone had success smoking elk ribs?

Discussion in 'Hunting' started by MCgunner, Jan 13, 2020.

  1. MCgunner

    MCgunner Member

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    I tried it with venison once. Turned out REAL tough. I do good with pork, so figured it was the leanness of the meat. Am I doing something wrong?
     
  2. film495

    film495 Member

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    no, but if you need a taste tester, smile. not sure what you're goal is, but if you just want to get them smoky flavored - only smoke for a couple hours then cook in conventional oven to finish.
     
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  3. JeffG

    JeffG Member

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    Or, you can par boil them, then slow roast them in the smoker.
     
  4. Mr. Zorg

    Mr. Zorg Member

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    Consider braising after soaking up smoke for a couple hours. Should do a good job keeping the flavors of the meat + infusing the flavors in the braising liquid.

    I've never cooked elk ribs but I have cooked beef ribs.
     
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  5. Duster340

    Duster340 Member

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    I season them up and braise them in liquid at low temp for 1.5 to 2 hours or until tender but not falling of the bone in a Dutch oven. Then onto a hot grill to finish them. Lathering on my bbq sauce at the end. Good stuff.
     
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  6. IdaD

    IdaD Member

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    I use a Kamado style smoker but other types should be similar. I've never smoked elk ribs but I'd treat them like beef ribs. Put a liberal rub on them before the cook, or even just salt, pepper and garlic. You'll want to go low and slow (225 at the dome), wrap in foil around 160-170 where it typically stalls and then take them up to an internal around 200-205 depending on how tender you want them. Your instant read probe should slide in easy when you're there. Let them rest after.
     
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  7. Glockula

    Glockula Member

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    They don't have near the fat content of beef or pork. Put them in a foil pan with aome carrot onion and celery. Pour about 2 inches of beef stock in the bottom. I put some kind of fat on top, ie bacon, pork butt or if you have a good butcher get some beef fat. Cover tightly in foil and cook 2 to 3 hours at 300 or so in the oven or a grill. Thake them out and smoke them lime normal ribs at that point

    Season them from the get go as you would your normal ribs
     
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  8. MCgunner

    MCgunner Member

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    I have this LL Bean wild game cook book which has a recipe for elk ribs in it that you par boil first. They list some seasonings to use, of course, but it's essentially what you're saying. I think I'm going to try this first. :D
     
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  9. Obturation
    • Contributing Member

    Obturation Contributing Member

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    Add fat if you need. Bacon always works.
    My go to method for ribs is to dry rub, tightly wrap in foil, bake at 250° for 3-4 hours, bone side down. Unwrap, glaze and if possible put onto to grill for 15 minutes or so, if they are falling off the bone (likely will be), just eat them. I'm no master smoker so I can't help much there but my ribs have been known to make other cooks cry with envy. Good for pork, beef or any other critter you got. Boiling is never the answer in my opinion.
     
  10. JeffG

    JeffG Member

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    Parboiling has always been my secret to tender ribs. Good luck. If you use shake on seasoning, shake it on heavy after boiling, brush on Sweet Baby Ray's during the last hour. Go slow. 275-300 for a couple hours, will be better than 350-375 for one hour.
     
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