Bonfire Venison Ribs
Serves 4
Ingredients
- 1.5 kg feral deer
- 80 ml Glasseye Creek Bonfire BBQ Sauce
- 2 tsp smoked paprika
- 250 ml cloudy apple juice
- 400 g prepared cabbage slaw
- 8 slices cornbread
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
Method
1. Combine the dry spices with 1 tsp salt and rub evenly over the meat. Refrigerate uncovered for at least 2 hours, preferably overnight.
2. Stabilise the offset smoker at 120°C. Smoke bone-side down or fat-side up with clean, light smoke until the bark is set, about 3 hours.
3. Brush with half the sauce, add the apple juice or cider and wrap tightly. Continue cooking until tender: ribs about 2 hours more, shoulder or brisket 4-6 hours more.
4. Unwrap, brush with the remaining sauce and return to the smoker for 20-30 minutes to set the glaze.
5. Rest for at least 20 minutes. Slice or pull and serve with slaw, bread, tacos or corn as listed.
Sauces in this recipe
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*NEW* Bonfire BBQ Sauce
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