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October 27th, 2016, 1:06 pm
#1
* Abilene ** Abilene *
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  • Joined: October 11th, 2016, 7:37 am
  • Posts: 5

Does anyone have any ideas on smoking venison ribs? What internal temperature should they finish at? These are VERY meaty kind of like beef short ribs. Has anyone done these before?

October 28th, 2016, 4:56 am
#2
* Kingman ** Kingman *
  • Joined: September 3rd, 2014, 11:04 pm
  • Posts: 313

Cook them like thick beef ribs? Season/ soak etc like any venison depending on the eaters. and cook at 225 till they are pokeable like butter. Like a brisket, or a bit less pokable.

Love to get some great beef ribs with lots of meat but they cut then thin to make more prime rib meat. Venison you can get cut like you want, good for you!

Like to see pics of how you did it.

October 31st, 2016, 1:43 pm
#3
* Abilene ** Abilene *
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  • Joined: October 11th, 2016, 7:37 am
  • Posts: 5

Here they are...draped in bacon :D I got scared and pulled them at 180 internal. I probably should've left them on to 195. I got scared of them drying out. They were fun to do.

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October 31st, 2016, 1:52 pm
#4
* Abilene ** Abilene *
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  • Joined: October 11th, 2016, 7:37 am
  • Posts: 5

on a better note...my Cheyenne is being delivered tomorrow. Can't wait.

October 31st, 2016, 4:01 pm
#5
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  • Joined: April 18th, 2014, 3:12 pm
  • Posts: 1889

Looks awesome!

Yoder_Herb
November 2nd, 2016, 6:21 pm
#6
* Abilene ** Abilene *
  • Joined: October 3rd, 2016, 6:15 pm
  • Posts: 2

Those do look good.!!! Can't wait to try ribs, or really anything, still have 6 weeks to go before they ship my Durango..... it's killing me...

April 30th, 2017, 8:19 pm
#7
* Abilene ** Abilene *
  • Joined: January 6th, 2015, 8:15 pm
  • Posts: 12

I did venison ribs a couple of times. I figured the processor was just going to chuck the ribs anyway, so I might as well give it a try. I didn't mind them as a novelty, but the tallow (venison fat) just didn't render very well at all, leaving quite the coating in my mouth as I at them. Let's just say the last deer I got I let the processor do whatever they do with the ribs...I'll stick with pig.

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