Elk Ribs......need help with prepping/cook info. - Page 2 - BBQ Central

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Old 11-08-2009, 08:41 AM   #11
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Yesterday went pretty well. The elk ribs tasted real good. I think I dried them out though. I decided not to wrap in foil and am wishing I did. Only have a couple left that I saved back for my buddy who helped me cut them down, so all the neighbors liked them. My wife on the other hand didn't like them because she saw them in their original form. She can't even eat a whole lobster because it looks at her .

If there is a next time, I'll keep more of the trimmings and foil the ribs to help keep them moist. Now I'm looking forward to trying the elk chops, sirlion (roast) and round steak my neighbor gave me as well!

One was rubbed with Plowboys Bovine Bold and the other with Tones Steak Dust. The Bovine Bold was the favorite by all. I still think the Steak Dust tasted good though. Smoked with Royal Oak Lump, 3 chunks apple and 2 chunks oak. Smoker held at 250 the entire cook.




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Old 11-08-2009, 10:22 AM   #12
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thanks for the report, very interesting...I think the foil would
have helped a lot.
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Old 11-08-2009, 11:06 AM   #13
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Quote:
Originally Posted by Captain Morgan
thanks for the report, very interesting...I think the foil would
have helped a lot.
I agree. I decided against it after I put two packages of cheap bacon above them to "baste" the ribs....didn't work out the way I planned.

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Old 11-08-2009, 12:57 PM   #14
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I've done the bacon on wild hog, also lean. Worked fair.
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Old 11-08-2009, 02:50 PM   #15
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I do bison ribs 3 to 4 times a year (when they are on sale). They are also huge but much leaner than beef ribs. The way that works best (for me anyway) is to smoke 'em at 245 with a 2:1.5:1 scheme, they turn out nice and moist.
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