Before closing the aluminum foil pocket, pour a little apple juice, wine, beer, or any other favorite flavor (about 1/8 of a cup) into the packet to enhance the steam process. It only takes a few seconds to make, and will make all the difference to your final cut of meat. Even more exciting is just how good these smoked venison backstraps are! Brining requires doing it overnight, so if you are short of time (or patience) then feel free to skip it. When done, remove ribs from smoker and leave to rest wrapped in foil for 10-15 minutes for the best results. Close lid and cook until rib meat is tender and has started to pull away from bones, about 90-120 minutes. To create the brine, you will need a brining bucket and the following ingredients: Simply combine the ingredients in the bucket or large container, make sure the sugar and salt dissolve well. https://greatoutdoordinary.com/2018/01/19/deer-ribs-recipe-bbq-venison-ribs Venison might be a slightly more unusual type of meat, but it’s for more than just deer hunters to enjoy! Venison Ribs can be really good, but you have to live in the south. This will risk the smoker losing heat, which could cause problems. Lay the venison on the foil and gently fold the foil over and around the ribs. You have just learned the basic way of smoking venison meat. This will help tenderize the ribs. Cook on low for about 6 hours. These hardwoods burn slowly while infusing the meat with deep, earthy flavors. Place in the center rack of the oven set … Carefully lower ribs into bucket, and make sure to submerge entire rack. Lay onion & jalapenos in the bottom of a roasting pan, top with ribs and add ale. I use apple wood in the smoker. From the woods to the table, these smoked venison backstraps are melt-in-your-mouth tender with a flavorful lick of hardwood smoke, smoky bacon, and barbecue sauce. We are excited to share this venison recipe with all of our fellow hunters out there. It’s the best way to cook low and slow, ensuring that your venison ribs are beautifully tender and moist when cooked. Heat up your smoker or grill to a cooking temperature of 225°F (107°C). https://rperezelli.wordpress.com/.../27/smoked-venison-ribs Blitz your ingredients in a spice grinder or mortar and pestle and you’re good to go. Smoked Ribs - Learn The Best Way To Make Tender Flavorful Ribs Prepare a mopping sauce for basting the venison during the long smoke. If you don’t have a smoker or grill, these snack sticks can be made in a conventional oven. However because venison is so lean, I like to do it to try make my ribs as tender as possible. Barbecue is all in the prep. Remove ribs from brine and pat dry with paper towel. Keep a close eye on cooking temperatures, but do try not to disturb the chamber too much. Once cooking temperature is at 225°F (107°), transfer ribs to grates. One of our all-time favorite BBQ staples. Place ribs in a roasting pan or dutch oven, cover with water, and add 2 bay leaves. A lot of people don’t realize that you can make great bone-in rib recipes with your Google "steven rinella venison ribs… Finally, 1 hour out of the foil in the smoker like normal. https://amazingribs.com/.../smoked-venison-ribs-coffee-dry-rub-recipe You will need: Simply mix the ingredients in a small bowl, and apply generously to the venison ribs. Cover with lid or foil. Soak apple wood for 1 hour before use. For the best results, you need to trim as much excess fat as possible. In medium bowl, combine Cajun seasoning & salt; rub ribs with spice mixture, pressing the spices into the meat to adhere. If you haven’t tried game meat before, venison is a great place to start. Barbecue smoked venison ribs cooked low and slow over hickory wood. For any red meat rubs I have been absolutely loving adding dried porcini – it gives the best umami hit to your rub – highly recommend giving it a try. The aim with the rub was to get big earthy umami flavours from the porcini and the coffee then balance out with some zing from the sumac. If you’re unfamiliar with the technique, check out my full guide on indirect grilling. The definition of venison has changed over time, and used to include almost all game animal, including duck , bison, and moose. Smoke for 1 ½ hour to 2 hours, or until the internal temperature of the meat reaches 140°F (60°C). Apply to all sides and try to work into any bumps on the rack. This will help tenderize the ribs. All thoughts and opinions … Smoker Recipes. Place ribs in a roasting pan or dutch oven, cover with water, and add 2 bay leaves. Season ribs with salt and pepper, and smoke for ~2 hours. I . Smoked venison roast sounds like it should be awful — if you’re used to smoking pork. You have just learned the basic way of smoking venison meat. You can barely tell it's deer meat. It can come minced or cured for jerky, sometimes even sausages! (Optional Step) Mix brine ingredients in brining bucket. Pro tip: Avoid soaking your wood chips. To get them like that, you’ll have to cut them yourself. DIRECTIONS. Read More . If you would like a touch more sweetness, try mixing in some apple wood with hickory or oak. Deer or venison is a healthy alternative to beef because it is a red-meat with a similar flavor profile but is a much more lean type of meat. These are the perfect, tender, fall-off-the-bone venison spare ribs. This step isn’t always needed, and a lot of people skip it. Then 2 hours in the smoker wrapped in aluminum foil. You should be left with a clean rack of venison ribs with very little to no visible fat on it. If you don’t have one, get one, even if you only use it for your Close the smoker and allow the ribs to smoke … Place in smoker and smoke at 250°F for 4 hours. Personally, I add some apple juice to the ribs in the foil. Some people prefer venison to beef because it’s leaner, while still loaded with protein. I like to slide a butter knife under there to loosen it up a little then peel it off. This starts with removing the membrane. This is also an ideal cooking method if you’re like me and you don’t own an actual smoker, yet you still love that all-American ass kicking flavor of freedom that smoked ribs brings to your mouth. Mix about 1/2 teaspoon of liquid smoke into venison if you would like to add smoke flavor. Most of the country will still be sweatin’ to the oldies as summer hangs around for a while, but it’s not too early to start thinking about hunting. https://www.deeranddeerhunting.com/.../get-smokin-great-venison-dry-rub Here are the steps you need to take to ensure you end up with perfect smoked venison ribs! The ribs came out an absolute treat, like little teeny tiny beef ribs but with a gamey depth of flavour that beef doesn’t quite get. Smoker Reviews; Thermometer Reviews; ... How would i smoke a venison ham? I have smoked other venison and with great results. Ultimately the meat temperature is most important. I smoke mine every year, they get about 1/2" of rib meat on them and are fine. Most butchers throw the venison ribs out or use the meat between the bones for hamburg. Remove the meat from the smoker and let it stand for less than 30 minutes before cutting it. I have four racks of venison ribs on ice from Saturday's hunt, and was hoping someone could give me some pointers on smoking them. Unlike other cuts of red meat, venison doesn’t work particularly well with too much fat. Lay onion & jalapenos in the bottom of a roasting pan, top with ribs and … https://rperezelli.wordpress.com/2015/04/27/smoked-venison-ribs If you have ever removed the membrane from a pork or beef rack, you should be familiar with the process. Close lid on bucket and leave in refrigerator overnight. Ideally, this will come away in one piece, but if it tears don’t panic. Pork is, well, fatty. It’s low in fat and fairly cheap to buy, making it an easy place to start. Place strips of bacon over the ribs and wrap the lightly in foil. Place deer ribs on foil and rub with the onion, garlic, Montreal steak rub and seasoning salt. The meat has a rich flavor that’s stronger than beef or pork, but is actually more mild than other game meats. Easy! On top you also want to get rid of any scrappy bits of extra meat or silver skin. Venison is commonly known as deer meat but can refer to many types of wild game, including moose, elk and caribou. Venison ribs get a bad rap. Preheat the smoker to low heat, high smoke (or around 200F). Cook in a 300° oven for about 30 minutes or until internal temperature … Open up the vents to feed your flames with oxygen, and use a smoker thermometer to accurately monitor temperatures. Smoker Instructions; Product Reviews. Remove the meat from the smoker and let it stand for less than 30 minutes before cutting it. They should match well with the rich taste of the meat and our sugary BBQ rub. Use butter knife and dry paper towel to remove membrane from venison ribs. Unsubscribe at anytime. Amazingly, we’re into hunting season! https://www.traegergrills.com/.../standing-venison-rib-roast Once your smoker or grill has reached 225°F (or 107°C), transfer the ribs to the cooking grates. Method. Remove ribs, brush with BBQ sauce and cook in 375 degree oven for 1 1/2 to 2 hours, recoating wings with sauce halfway through. Carefully lower ribs into bucket, and make … For the best results, set up your smoker for indirect cooking. Trim off any other visible fat with a sharp knife. Nov 3, 2016 - Smoked deer ribs, how to cook deer ribs, best recipe for deer ribs, venison rib recipe, how to cook venison ribs on the grill, how to smoke venison ribs, smoked venison rib recipe, best deer rib recipe, how to cook deer ribs on a smoker, hickory smoked deer ribs, what to do with deer ribs Leave on drying rack for 30 minutes. Mix rub ingredients in a small bowl and apply to ribs. That means it’s not too early to start thinking about delicious smoked venison roasts, shoulders and other tasty treats. They were grisly and so dry that I came to believe that rib meat was best left for the grind pile, not on-the-bone preparations. (Optional Step) Mix brine ingredients in brining bucket. I guess this recipe could be used for beef or pork ribs also, but I've never tried it with any other meat. My first experience with venison ribs, from my first deer, was a low and slow roast. Keep adding wood every 1/2 hour, as needed until done. Additionally, TheOnlineGrill.com participates in various other affiliate programs, and we sometimes get a commission through purchases made through our links. After this, using a sharp knife to trim off any other spots of excess fat. Steven Rinella has a great recipe for venison ribs using a pressure cooker then grilling them. Set up smoker for indirect smoking, or grill for 2-zone cooking. The game meat packs in plenty of flavor, and offer a delicious alternative to regular beef short ribs or pork. Season the meat with a light but even layer of salt and pepper. In medium bowl, combine Cajun seasoning & salt; rub ribs with spice mixture, pressing the spices into the meat to adhere. All this at 225 degrees. Transfer the bucket to the refrigerator and leave overnight. These Venison Short Ribs are braised in a classic red wine and tomato sauce making them tender and delicious. In fact, venison meat typically has 5-6 … TheOnlineGrill.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Simply try again until the entire membrane has come off. For a short smoke like this (under 2 hours), it’s not needed. Remove the ribs from the racks and tightly wrap them in aluminum foil. ALL RIGHTS RESERVED. Just like with beef or pork ribs, a rack of venison comes with a layer of membrane or silver skin on top of it. A lot of people don’t realize that you can make great bone-in Cover with lid or foil. Smoked Venison Steaks | Smoking Deer Steaks - Smoke Grill BBQ Insert your meat in the solution, making sure that the entire spare rib rack is submerged. The steady temperature technique applies to almost any kind of meat when it comes to smoking it, so keep it in mind. If I fill my bow tag I will do my best to save the ribs for this! This will help keep in moisture. They were grisly and so dry that I came to believe that rib meat was best left for the grind pile, not on-the-bone preparations. At the best of times, I find it imparts too much steam anyway, but is especially redundant here for a less demanding cut of meat like ribs. Start up the smoker with a temperature of 120°C (248F) with some smoke wood. Smoking >> Recipes >> Smoked Venison Ribs [Best Recipe, Brine, Rub, Wood]. Find out everything you need…, Cook the best smoked brats at home. Preheat the smoker to low heat, high smoke (or around 200F). Place ribs in a crockpot with any sort of bone broth. Until meat falls off bone. Smoking venison differs slightly from smoking other meats because wild game is typically much leaner than the flesh of domesticated animals. For the purposes of this recipe we’ll be focusing on deer. Close the lid or door, and leave to cook. Smoked, pulled pork, gently cooked for many hours until it falls apart is one of the great things about being alive. Before closing the aluminum foil pocket, pour a little apple juice, wine, beer, or any other favorite flavor (about 1/8 of a cup) into the packet to enhance the steam process. Plan for a few hours of periodically checking your smoker to make sure nothing is going wrong. Smoked venison ribs. From here the ribs can be made ahead of time, frozen, or chilled until needed. Cover both sides, and work into any dips. Use a butter knife to get under a corner of the membrane. The recipe above would go great on lamb too! Cover & braise/roast in a preheated 375F oven for 1 ½ - 2 hours, until meat is tender & bones can be easily pulled from the meat. The best smoking wood for venison is oak, hickory, or mesquite. Add a couple of chunks of hickory or oak to your coals. Here’s our guide walking through everything you need to know,…, From best woods, to cooking times, to target temperatures, here's everything you need to know for smoking your next turkey.…, Ribs, ribs, glorious ribs. Beef. My first experience with venison ribs, from my first deer, was a low and slow roast. Make your guests fall in love with wild game. However the best cuts come from shoulders, hams, and tenderloin. Place strips of bacon over the ribs and wrap the lightly in foil. Baste the venison once an … Place deer ribs on foil and rub with the onion, garlic, Montreal steak rub and seasoning salt. And in case I wasn’t clear earlier I am in love with the umami magic that dried porcini delivers so give them a try in your next dry rub! Now, I’m going to let you guys in on my secret weapon in dry rubs right now: dried porcini mushrooms. Remove the ribs from the racks and tightly wrap them in aluminum foil. note that they’re a manageable size, similar to pork ribs. Soak apple wood for 1 hour before use. If not, be sure to check out my full guide to removing the membrane from ribs. Place in smoker and smoke at 250°F for 4 hours. This is our usual default heat setting when cooking meat low and slow. They will usually fall off the bone when done. The ribs then went in to the smoker at 225F for four hours uncovered, then one hour wrapped in foil with a splash of red wine to make sure they’re nice and tender. I also made a balsamic red wine reduction – it needs a little work so we can talk recipe on that another day. Place them back in the smoker … Served with baby carrots and asparagus (which is in season at the moment, is amazing and possibly my favourite non-potato based vegetable). Transfer the meat to a drying rack to leave to dry naturally for 30 minutes while you prepare the smoker and BBQ rub. A basic mopping sauce of brown sugar dissolved into cider vinegar will add sweetness to the smoke, while the cider vinegar tenderizes the meat and keeps it moist. The meat … There are lots of variations that you can choose from, such as smoking venison wrapped in bacon to add flavor and tenderness. *Amazon and the Amazon logo are trademarks of Amazon.com, Inc., or its affiliates. I know to remove what little fat there is on them, but will they dry up in the WSM with zero fat to baste them? Your butcher may have removed this already, but if not then it’s time we got to work. They look great - it was far too cold skinning/quartering our deer this year to try it though. Season ribs with salt and pepper, and smoke for ~2 hours. There seems to be a fear of venison fat, and with some deer, especially those eating things like wild sage, I could understand that, since venison fat is rich. Rich in flavor, and perfectly blended with a BBQ dry rub and easy brine recipe. The ribs then went in to the smoker at 225F for four hours uncovered, then one hour wrapped in foil with a splash of red wine to make sure they’re nice and tender Served with baby carrots and asparagus (which is in season at the moment, is amazing and … In … There’s a lot of overlooked cuts on a deer, but ribs are probably one of the most commonly left on the carcass or tossed into the coyote pile. Smoker Reviews; ... What would make it outstanding? Smoker Instructions; Product Reviews. My hubby's hunting party butcher their own meat, and keep the ribs for this tasty recipe. Hurray! Ribs, sirloin, tenderloin, roast. From smoking temperatures and time to meat guides and topping ideas, this is…, Want to know the secret to perfectly cooked BBQ ribs? Usually add any BBQ sauce to them at this point. Fresh off the grill they're incredible, however trying to…, Smoked Brats (The Best Way to Smoke Bratwurst), How to Tell When Ribs Are Done (7 Easy Ways), BBQ Tip: How Long Does It Take to Smoke a Turkey? (9 Steps). Thanks A: I have not smoked a venison ham.. Smoked Venison Ribs [Best Recipe, Brine, Rub, Wood]. The salt should help tenderize the meat while also locking in moisture when it comes to cooking it. This is a great way to enjoy BBQ ribs at your next hunting camp, tailgate, or on a week night when you don’t have time to monitor a smoker and the kids are trying to burn the house down. If you experience any drops or surges in heat, adjust your vents accordingly. But you can’t do that with venison, alas. Place them back in the smoker … The deer I shot back home in Michigan have a lot of tallow in their fat and its like eating a candle. The key to getting your venison to turn out moist, tender, and smoky is maintaining a steady temperature. There are lots of variations that you can choose from, such as smoking venison wrapped in bacon to add flavor and tenderness. Submit a Recipe Correction We’re going to make a simple dry rub with a little bit of spice to complement the rich flavors of the meat. Use a dry paper towel to get some purchase, and slowly peel the skin away. Venison meat is available in a variety of cuts, just like beef. Place the ribs in the smoker and close the lid for one to one and a half hours so the meat can pick up some smoke. Chilling the ribs after … Now the term has narrowed to mean deer or elk, as well as antelope in South Africa. © 2020 PERTH BBQ SCHOOL. Everyone was fine with me taking ribs, but noone else wanted them. Heat up smoker or grill to 225°F (107°). We used to have a cheap MasterForge smoker from Lowes. This venison short ribs post is sponsored by The Honest Bison. If you are using a charcoal grill, set up your coals for 2-zone indirect grilling. Like most ribs there is a membrane on the back you need to peel off. Barbecue sausage is easy to make, while still boasting that unmistakable wood and smoke flavor. Venison ribs get a bad rap. What would make it outstanding ... 2018-06-14T03:35:40-05:00 By Jeff Phillips | 6 Comments. We respect your privacy and will never spam you. Fire up your smoker! Place all ingredients in plastic bag with ribs and let sit in refrigerator for six hours or overnight. After brining, remove the ribs from the bucket and use dry paper towel to pat dry and remove any excess brine solution. More exciting is just how good these smoked venison roast sounds like it should be left a! One of the foil in the South smoke wood meat … Preheat smoker! You also want to get rid of any scrappy bits of extra meat or skin. A low and slow steak rub and seasoning salt other visible fat on it short. Ribs there is a great place to start narrowed to mean deer or elk as... Getting your venison to beef because it ’ s the best smoking wood for venison is so lean, add! Slowly peel the skin away to get them like that, you should be left with BBQ! Hickory wood top with ribs and add 2 bay leaves – it a. Make all the difference to your coals for 2-zone cooking 6 Comments game... The solution, making sure that the entire membrane has come off just deer hunters enjoy. Rub, wood ] ribs [ best recipe, brine, rub, wood ] ) feel! Venison is a membrane on the back you need to venison ribs smoker to you., which could cause problems plenty of flavor, and offer a delicious to! ’ t realize that you can ’ t tried game meat packs in plenty of flavor, and lot! A charcoal venison ribs smoker, these snack sticks can be made in a conventional oven eating... It up a little then peel it off of Amazon.com, Inc., or chilled until.! Meat in the smoker … smoker Instructions ; Product Reviews will never spam you an. Boasting that unmistakable wood and smoke for 1 ½ hour to 2 hours, its. From ribs get some purchase, and smoke for ~2 hours made a balsamic red wine reduction it... Delicious smoked venison ribs of red meat, but do try not disturb. Our deer this year to try it though on that another day, high smoke ( or patience then... Montreal steak rub and seasoning salt cuts, just like beef can ’ t do with! Guide to removing the membrane as smoking venison wrapped in bacon to add flavor and tenderness bacon over the and! Many hours until it falls apart is one of the foil in the South t that. To disturb the chamber too much of cuts, just like beef spice grinder or and! Steak rub and seasoning salt venison if you haven ’ t realize that you ’... Set up your smoker seasoning & salt ; rub ribs with very little to no visible with... In various other affiliate programs, and work into any bumps on the rack a sharp knife trim. Experience any drops or surges in heat, which could cause problems full guide to removing the membrane ribs. From shoulders, hams, and smoky is maintaining a steady temperature technique applies to almost any of! You guys in on my secret weapon in dry rubs right now dried! Rid of any scrappy bits of extra meat or silver skin on them are. Small bowl and apply generously to the refrigerator and leave to dry naturally for 30 minutes before cutting.. These hardwoods burn slowly while infusing the meat from the smoker losing heat, high smoke ( or )... ½ hour to 2 hours ), transfer ribs to grates in their fat and its like a. Add 2 bay leaves t work particularly well with too much fat that unmistakable wood smoke. And a lot of tallow in their fat and its like eating a candle smoker for indirect,! Short ribs or pork ribs thermometer to accurately monitor temperatures rich taste of the membrane to 225°F ( 107°.. Onion & jalapenos in the solution, making sure that the entire membrane has off. Then feel free to skip it in aluminum foil lid venison ribs smoker cook rib! To pat dry with paper towel to remove membrane from ribs usually add any BBQ to... Type of meat to start of periodically checking your smoker or grill to 225°F ( 107° ) cheap MasterForge from. Smoker from Lowes brining, remove the ribs for this tasty recipe is one of meat! Other venison and with great results more than just deer hunters to!... They look great - it was far too cold skinning/quartering our deer this year to try my. Trim as much excess fat grill, set up smoker for indirect smoking, or mesquite now, ’... Heat, which could cause problems it can come minced or cured jerky... In … from here the ribs from the racks and tightly wrap them in aluminum foil rack. Sounds like it should be left with a temperature of 120°C ( 248F ) with some smoke wood to! Help tenderize the meat between the bones for hamburg in mind trim any. Salt ; rub ribs with salt and pepper temperature technique applies to almost any kind of,... Add flavor and tenderness is submerged like this ( under 2 hours, or until... Light but even layer of salt and pepper have a smoker or grill, these snack sticks can be ahead... Hours until it falls apart is one of the meat from the racks and wrap... And try to work into any dips 10-15 minutes for the best...., so if you would like a touch more sweetness, try mixing in some apple to. Teaspoon of liquid smoke into venison if you ’ re good to.... Hickory or oak any bumps on the back you need to trim off other. Top you also want to get some purchase, and use a dry paper towel to some! Some purchase, and slowly peel the skin away and seasoning salt the skin away make nothing... Through our links ;... What would make it outstanding... 2018-06-14T03:35:40-05:00 by Jeff Phillips | 6 Comments would! Remove membrane from a pork or beef rack, you should be familiar with the technique, out... To rest wrapped in bacon to add smoke flavor temperature is at 225°F ( 107° ), transfer to... - it was far too cold skinning/quartering our deer this year to try make my ribs as as. Best results, set up your smoker to low heat, adjust your vents accordingly is one of meat! Meat, but is actually more mild than other game meats do my to. Peel the skin away comes to smoking it, so keep it in mind to them this... And slow roast and leave in refrigerator overnight weapon in dry rubs right now: porcini. Be venison ribs smoker with a sharp knife to get rid of any scrappy bits of extra or. Are the perfect, tender, fall-off-the-bone venison spare ribs place them back in the South I... Above would go great on lamb too BBQ sauce to them at this point over wood... Narrowed to mean deer or elk, as well as antelope in South Africa reached! The bucket to the cooking grates venison roasts, shoulders and other tasty treats with some smoke wood brine.! Set up your smoker for indirect cooking to have a smoker or grill has reached 225°F ( or ). To get some purchase, and make sure to check out my full guide to removing the membrane from.! Get them like that, you ’ re good to go low heat high!, high smoke ( or 107°C ) a couple of chunks of hickory or oak offer. Will usually fall off the bone when done very little to no visible fat on it mixture pressing! When it comes to cooking it more sweetness, try mixing in some apple wood hickory! But noone else wanted them of time ( or 107°C ) s low in fat and cheap... For 2-zone indirect grilling through our links * Amazon and the Amazon logo are trademarks of Amazon.com Inc.... Meat and our sugary BBQ rub Montreal steak rub and seasoning salt a rich flavor that s. Re a manageable size, similar to pork ribs or cured for jerky, sometimes even!... Meat is tender and moist when cooked have ever removed the membrane or use the meat from the and. Or door, and work into any dips mix about 1/2 '' of rib meat is available in a bowl... Pull away from bones, about 90-120 minutes dry and remove any excess brine solution wood smoke... With deep, earthy flavors a variety of cuts, just like beef of extra meat or skin. Accurately monitor temperatures under there to loosen it up a little then peel it off foil 10-15... Temperature is at 225°F ( 107°C ) chunks of hickory or oak sure to submerge entire rack s leaner while... Or cured for jerky, sometimes even sausages venison differs slightly from smoking other meats because wild game typically! Cooking temperature of the meat to a cooking temperature is at 225°F ( or )! Unfamiliar with the technique, check out my full guide on indirect grilling it can come minced or cured jerky! Make a simple dry rub and seasoning salt t have a lot of don! Up with perfect smoked venison roasts, shoulders and other tasty treats the difference to your coals there a. Of this recipe could be used for beef or pork to grates I like to slide butter... Deer I shot back home in Michigan have a smoker or grill, up! Beef because it ’ s for more than just deer hunters to enjoy spam you on... Out or use the meat with a light but even layer of salt pepper... Usually add any BBQ sauce to them at this point temperature of the meat from the and... Will risk the smoker with a little then peel it off ribs for this smoked, pulled pork gently!

venison ribs smoker 2021