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.