Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]
There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Venison Ribs done temp

Collapse
X
Collapse
 
  • Page of 1
  • Filter
  • Time
  • Show
Clear All
new posts
Previous template Next
  • Macktechie
    replied
    Thanks everyone!
    • Likes 1

    Leave a comment:

  • troymeister
    replied
    Venison Ribs - Pitmaster Club
    https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/wild-game/273909-venison-ribs
    A friend brought me these just now....Thawing as we speak. Any suggestions??Jerod Broussard or anyone who has done these. {"data-align":"none


    I did these a few years ago. They were awesome!
    • Likes 1

    Leave a comment:

  • Eric2662
    replied
    Steve Rinella did a video on this. Ill post the link if you are interested.

    From a quick look on the internet it seems like you should cook them like pork ribs temp wise. So 195-203 F. But I have no experience with them personally. They are probably too thin to probe anyways. Toothpick test sounds right.

    https://www.youtube.com/watch?v=e0WIH0o3Z5w
    https://www.youtube.com/watch?v=e0WIH0o3Z5w


    Also this from the main site.

    How To Cook Venison Ribs
    https://amazingribs.com/tested-recipes/other-fun-food-recipes/smoked-venison-ribs-coffee-dry-rub-recipe/
    Rich and full of flavor, smoked venison ribs are a great change of pace from pork ribs. This mouthwatering recipe begins with a robust coffee-based dry rub before the ribs are smoked on the grill until moist and tender. To finish the ribs, they are served with a complementary coffee-based BBQ sauce.
    Last edited by Eric2662; October 23, 2021, 05:30 AM.
    • Likes 1

    Leave a comment:

  • texastweeter
    replied
    Doubt you can get a probe in there. Are you talking about a rack of venison with the loin/backstrap attached?
    • Likes 2

    Leave a comment:

  • Jerod Broussard
    replied
    Originally posted by bbqLuv View Post
    Great question, they are done when cook thoroughly, and tender.
    Ditto. Toothpick test be best.
    • Likes 3

    Leave a comment:

  • bbqLuv
    replied
    Great question, they are done when cook thoroughly, and tender. But, for me, the meat on the ribs is for ground deer burger or deer sausage.
    • Likes 1

    Leave a comment:

  • Macktechie
    started a topic Venison Ribs done temp

    Venison Ribs done temp

    Long story short. My brother deer hunts and has challenged me ways to smoke deer. I got some venison ribs to start what is the considered done temp? I can't seem to find one. I may have missed it. Thanks in advance.
    Tags: None
Previous template Next

Announcement

Collapse
No announcement yet.
Copyright © 2005 by Meathead's AmazingRibs.com. Meathead's AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world with more than 2,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. In addition our Pitmaster Club is a huge thriving community of cooks who love to share. All text, recipes, photos, and computer code are owned by Meathead's AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

Our Privacy Promise, Terms of Service, Code of Ethics. Meathead's AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. We are GDPR compliant (the stringent General Data Protection Regulations from the European Union that went into effect in 2018). GDPR requires that we be willing to delete any info we have about an EU resident if you request it. We go a step further. We extend this right to anyone, EU resident or not. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here to read the Terms of Service.

Product links. We rarely recommend products we haven't tested and we never recommend products that we don't love. We have a rigorous product testing regimen. Often, but not always, if you purchase a product after clicking a link on our site we get a finder's fee. We recommend products based on quality and price, not on fees. These fees do not add to the price of purchase but they do help keep this site alive. Please use them.

Contact Us. If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. Our talented team of paid moderators will be with you shortly. If you have business or technical issues, please contact us with this email form.

This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
["\/forum\/free-deep-dive-guide-ebooks","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa\/1157845-paid-members-download-our-6-deep-dive-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa\/1165909-free-trial-members-get-your-free-deep-dive-guide-here"]
/forum/free-deep-dive-guide-ebooks/free-deep-dive-guide-ebooks-aa/1165909-free-trial-members-get-your-free-deep-dive-guide-here