MeatEater Recipe: Venison Ribs скачать в хорошем качестве

MeatEater Recipe: Venison Ribs

Many people don't realize that you can make great bone-in rib recipes with your venison ribs if you just apply a little low, slow heat first and then go to the grill. Give this recipe a try. You'll never look at venison ribs the same way again. Recipe below. Venison Ribs Specialty Equipment: slow cooker or pressure cooker, grill or grill over fire. BBQ Rub Yield 3 Cups Ingredients: ½ cup kosher salt 2 Tablespoons granulated garlic 1 Tablespoon ground black pepper ½ cup chili powder 2 Tablespoons cumin 2 Tablespoons Hungarian paprika 1 Tablespoon Smoked paprika 2 Teaspoon onion powder 1 Tablespoon ground mustard 1 Teaspoon cayenne 2 Tablespoons oregano ½ cup brown sugar BBQ Sauce Yield 3 Cups Ingredients: 2 cups ketchup 4 Tablespoons bbq rub (see above) ½ cup apple cider vinegar ¼ cup brown sugar 2 Tablespoons Worcestershire sauce ⅓ cup molasses 1 Tablespoon Dijon mustard 2 Tablespoons lemon juice 1 ½ Tablespoons liquid smoke 1 Tablespoon kosher salt 1 Tablespoon ground black pepper Methods Whisk all ingredients together in a bowl and store in an airtight container in the refrigerator. It will last for about a week in the fridge, longer if you omit the lemon juice. Rib Methods Using a hacksaw or bone saw, cut a rack of game ribs perpendicular to the bones, so to get a 4-6 inch strip of connected rib bones. Then cut these strips into pieces containing 3 or 4 ribs apiece. Place the ribs into a pressure cooker or crock pot and add just enough stock or water to cover them. Cook at full pressure for 30 minutes. If using a slow cooker, cook on high for 2 to 3 hours or low for 6 to 8 hours. By then, the ribs should be fairly tender. The measure of a perfectly cooked venison rib will be if the meat hangs on to the bone when picked up, but if you shook the bone the meat would start to fall off. A little resistance is not a bad thing. Prepare a grill (gas or charcoal) at medium-high heat. Remove the ribs from the slow cooker, let them cool, and then give them a generous rub-down with the rub. Place the ribs on the grill. Since they’re already cooked, you’re simply reheating the meat and charring the outside a bit. Once the ribs have crisped, about 10 minutes, coat them generously with the barbeque sauce, and continue cooking for 1 to 2 minutes to allow the sauce to caramelize and thicken. Serve warm. Cooking Game: Venison Ribs brought to you by Weston. ---------------- Find Sportsman Channel in your area here: http://thesportsmanchannel.viewerlink... Watch full MeatEater episodes here: http://meateater.vhx.tv Shop our Merch Store: http://themeateaterstore.com Follow us: Web: http://www.themeateater.com Facebook:   / stevenrinellameateater   MeatEater on Twitter:   / meateatertv   Steven Rinella on Twitter:   / stevenrinella   Google +: http://bit.ly/YYdTzv MeatEater Tumblr:   / themeateater   Trophy Country on Tumblr:   / trophycountry   Pinterest:   / meateatertv   Instagram:   / meateatertv