Deer ribs are a favorite of mine. They’re an often overlooked cut, yet they have some of the best texture and flavor of any cut on a deer. They have a depth of flavor similar to shanks and neck roasts, but with the added richness of thin layers of fat. They’re definitely not pork ribs, but they’re not far off from beef ribs.

Along with the heart and tenderloin, deer ribs rarely make it into our freezer. This is partly because they take up so much space in the freezer, but it’s also because there is something deeply satisfying about eating ribs, finished over fire, soon after a successful hunt.

For this recipe we made a simple glaze with whiskey, molasses and soy sauce. It adds just enough sweetness and umami without masking the meat or the smoke.

This recipe is similar in process to our other deer rib recipe. The key step is to braise the ribs to render off excess fat (too much fat and these will taste waxy when they cool down) and tenderize the otherwise tough meat. The added step of smoking these before braising them gives these an added layer of campfire flavor. 

Smoked Venison Ribs with Whiskey-Molasses Glaze

Prep: 10 minutes

Cook time: 5 hours, inactive

Ingredients:

Deer ribs

Salt and pepper

2 bay leaves

Whiskey-Molasses Glaze:

2 tbsp molasses

2 tbsp whiskey

1 tbsp soy sauce

(Combine in a small saucepan and bring up to medium heat, stir to combine)

Method

Preheat the smoker to low heat, high smoke (or around 200F). Season ribs with salt and pepper, and smoke for ~2 hours.

Place ribs in a roasting pan or dutch oven, cover with water, and add 2 bay leaves. Cover with lid or foil. Place in the center rack of the oven set at 375F for around 3 hours or until fork tender. 

Allow to drain and cool on a wire rack. You can refrigerate and finish cooking them the next day from this point, if you want.

Preheat the smoker or grill to medium heat (around 300F), high smoke. Baste ribs with molasses-whiskey glaze and periodically rotate/flip the ribs over the heat, until just crispy on the outside and warm on the inside. The ribs are already fully cooked, so you're just adding smoke and texture to the sticky glaze. Keep glazing and caramelizing the outside of the ribs until they’re exactly how you like them.