Smoked moose ribs?

[cowdisciple]

Anyone have specific experiences to share? Was thinking salt rub overnight then 8 hours at 225 in the vertical smoker. Seems like the main concern is drying them out too much, but I'm reluctant to foil them partway through.

 

[johnnycake]

I'd imagine 8hrs without wrapping is going to be too long. I'd probably bring them up to 165° then wrap in butcher paper with lots of butter and back in the smoker to finish. Or, I'd cover them in butter entirely (lard, duck fat, or bacon grease would work too) and cook in the oven at 225 until the texture is where you want it, then either freeze and smoke at 225F starting from frozen to get some flavor in, or sear over a wood fired grill.

 

[jmez]

Wrap them in peach paper.

8 hrs will be too long IMO. 6 would be better.

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[Robinhood21]

Our pilots wife made us pressure cooked and then grilled moose ribs for our first real meal when we came out of the bush and they were phenomenal! I was told afterwards that if I had the chance to take ribs out on the bone next time, to do so because it's worth it.