View Full Version : Venison Ribs

07-04-2011, 09:36 PM
Ribs are cut individual 12"x 1.5". Do I season with rub and wrap them in foil, later add a sauce? Or on the drum loose and mop them later?

07-04-2011, 10:28 PM
Honestly don't think I would even attempt those on smoke even if the rack was whole. I would put them all in foil and braise them, any other way and they will be leather or sawdust. Maybe if you wrapped each rib in bacon and fat lace, but still stretching it.

Braise in foil with some type of liquid.Red wine is god braising juice for game.