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The Elk Rib

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

Instructions
 

  • Preheat smoker to 225
  • Completely coat the exterior (and bone side) with rub
  • Place on grates for approximately 1.5hrs. You want them to still appear wet, but taking on the mahogany color.
  • Lay a bed of foil, and add "Wrap" ingredients to the foil. Place ribs meat side down and completely wrap the rack.
  • 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.
  • 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.
  • Remove, let stand for 5 minutes and eat 'em up!