Smoked Venison Ribs

Smoked Venison Ribs are a flavorful and tender dish that showcases the rich taste of venison, enhanced by a smoky BBQ rub. Perfectly cooked and seasoned, these ribs are a delightful Paleo-friendly option for any barbecue lover.

Ingredients

• Venison ribs - 800 grams
• Olive oil - 2 tablespoons
• Smoked paprika - 1 tablespoon
• Garlic powder - 1 tablespoon
• Onion powder - 1 tablespoon
• Cayenne pepper - 1 teaspoon
• Black pepper - 1 teaspoon
• Sea salt - 1 teaspoon
• Apple cider vinegar - 2 tablespoons
• Honey - 1 tablespoon

Steps

1. Preheat your smoker to 110°C (225°F).
2. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and sea salt to create the dry rub.
3. Rub the olive oil all over the venison ribs, then generously apply the dry rub, ensuring all surfaces are coated.
4. Place the ribs in the smoker bone side down and smoke for about 5 hours, maintaining a consistent temperature.
5. In the last hour of smoking, mix apple cider vinegar and honey in a small bowl to create a glaze.
6. Brush the glaze over the ribs during the last 30 minutes of smoking.
7. Remove the ribs from the smoker and let them rest for 10-15 minutes before cutting.
8. Serve the ribs with your favorite Paleo sides, such as grilled vegetables or a fresh salad.

Nutrition

• Calories: 450
• Protein: 60 g
• Carbs: 12 g
• Fiber: 1 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 120 mg
• Total Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Rich in iron and vitamin B12, promoting healthy blood and energy levels.

Tags