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Export 11 ingredients for grocery delivery
Step 1
Use butter knife and dry paper towel to remove membrane from venison ribs. Trim off any other visible fat with a sharp knife.
Step 2
(Optional Step) Mix brine ingredients in brining bucket. Carefully lower ribs into bucket, and make sure to submerge entire rack. Close lid on bucket and leave in refrigerator overnight.
Step 3
Remove ribs from brine and pat dry with paper towel. Leave on drying rack for 30 minutes.
Step 4
Set up smoker for indirect smoking, or grill for 2-zone cooking. Heat up smoker or grill to 225°F (107°). Add a couple of chunks of hickory or oak to your coals.
Step 5
Mix rub ingredients in a small bowl and apply to ribs. Cover both sides, and work into any dips.
Step 6
Once cooking temperature is at 225°F (107°), transfer ribs to grates. Close lid and cook until rib meat is tender and has started to pull away from bones, about 90-120 minutes.
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