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ForensicBBQ

The Elk Rib

5 from 1 vote
Clever girl. Disproportional meat distribution, but an elegant flavor when done right. Want to do it right? Follow along.
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Ingredients Method

Ingredients
  

Meat
  • 1/4 Rack Elk Ribs
Rub
  • 1-2 Cups Meat Church's Garlic & Herb Enough to liberally coat
Wrap
  • 4 Tbsp Parkay
  • 2 Tbsp Worcestershire
  • 2 Tbsp Agave Syrup
  • 1/3 Cup Herbs de Provence

Method
 

  1. Preheat smoker to 225
  2. Completely coat the exterior (and bone side) with rub
  3. Place on grates for approximately 1.5hrs. You want them to still appear wet, but taking on the mahogany color.
  4. Lay a bed of foil, and add "Wrap" ingredients to the foil. Place ribs meat side down and completely wrap the rack.
  5. Place back on the smoker for approximately 1 hour. You want to "feel" the bend of the ribs. When they are pliable - not stiff, but won't break off either - it's time to unwrap. You'll get to know the feel.
  6. Remove from wrap, place back on the rack for anywhere between 30-40 minutes. You want the ribs to retain moisture, but still be completely wet from the braise.
  7. Remove, let stand for 5 minutes and eat 'em up!