Cooking for 20 on an XL

My friends who hunt tell me that there is usually not enough meat on venison ribs to be worth cooking 'cause it is removed to be ground for sausage and burgers. However the backstrap is EGGcellent. Here are 3 of them cut and wrapped in bacon and cooked to 125F the other night.






Venison, Ribs

I’m with Hoss on this one! I only had deer / venison ribs once, and I have to admit that I wasn’t impressed. BUT… If you really want to give the ribs a try… Here is what I would do regarding a rub and a sauce.


INGREDIENTS:
Northwood's Spice Rub
Dad's Kitchen From JB
2 tsp sweet paprika
1 tsp ground cumin
1 tsp brown sugar
1/2 tsp salt
3/4 tsp oregano
1/4 tsp cayenne pepper
Bourbon Peach Mop Sauce
From JB
1 cup peach preserves
1/4 cup bourbon
1/4 cup chili sauce
1 1/2 tsp OLD BAY® Seasoning




Procedure:
1 Combine all ingredients in a sauce pan and heat to boiling.


Recipe Type
Meat

Recipe Source
Source: BGE Forum, Mr. & Mrs Potatohead, 2009/10/29

Only 20. I got 13 butts and three briskets on 3 larges eggs to feed 300 :woohoo:


You cook look great...