Normally you wouldn’t choose venison meat for ribs. But my butcher got me an exceptional deer. This deer was 1 in a 100. It was a jong female and was able to build up some fat before the winter.
That is why these ribs gave me the unique opportunity to cook some venison ribs. I made some herbed compound butter to go with them.
- Thick cut venison ribs
- Salt and pepper
For the herbed compound butter
- 250 gr of butter
- 1 tablespoon of finely chopped Chives
- 1 tablespoon of finely chopped parsley
- A small clove of Garlic
- ½ tablespoon of fleur de sel
- ½ teaspoon ground black pepper
- To prepare the venison ribs i only cut of the loose bits. I left the membrane on the ribs. The meat is too delicate to remove it. Season the meat with a light but even layer of salt and pepper.
- Start up the smoker with a temperature of 120°C (248F) with some smoke wood.
- 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.
- In the meantime, we are going to make the compound butter. Slice up the chives, parsley and garlic cloves. Mix this with the salt and pepper and knead it in the butter.
- Portion the butter so you can store it easily in the fridge.
- When the ribs have a nice smoke color you take them out of the smoker. Wrap them with a spoon of compound butter in butchers paper.
- Put them back in the smoker until the meat reaches a core temperature of 96°C (205F).
- Let them rest for 15 minutes before serving them.
Big thanks to Burnhard for sponsoring this post.
Please return the favor by visiting their website.
BBQ gear used
Disclosure: Some of the links in this post are affiliate links and if you click on them to make a purchase I will earn a commission. I link these articles because of their quality.