Popular searches
Articles
Series
Topics
Shop
Recipes
Course
Main
Serves
BBQ Rub: Yield 3 Cups, BBQ Sauce: Yield 3 Cups
Chef’s notes
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 westonbrands.com
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
Special equipment
Slow cooker or pressure cooker, grill or grill over fire.
Preparation
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.
Chef’s notes
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 westonbrands.com
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
Special equipment
Slow cooker or pressure cooker, grill or grill over fire.
Preparation
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.