Smoked Elk Ribs

Smoked Elk Ribs offer a rich, savory flavor that embodies the spirit of traditional Paleo cooking. This dish is not only a celebration of game meat but also a delightful experience of smoky tenderness that pairs beautifully with seasonal vegetables.

Ingredients

• Elk ribs - 1 kg
• Smoked paprika - 2 teaspoons
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Black pepper - 1 teaspoon
• Cayenne pepper - 1/2 teaspoon
• Sea salt - 1 teaspoon
• Olive oil - 2 tablespoons
• Apple cider vinegar - 2 tablespoons
• Fresh thyme - 2 sprigs

Steps

1. Preheat your smoker to 110°C (225°F).
2. In a small bowl, mix together smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, and sea salt to create a dry rub.
3. Rub the spice mixture evenly over the elk ribs, ensuring they are well coated.
4. Drizzle olive oil over the ribs and then wrap them in plastic wrap. Let them marinate in the refrigerator for at least 2 hours, preferably overnight.
5. Remove the ribs from the refrigerator and let them sit at room temperature for 30 minutes before cooking.
6. Place the ribs in the smoker and smoke for about 4 hours, or until they reach an internal temperature of 90°C (195°F).
7. During the last hour of smoking, brush the ribs with apple cider vinegar to enhance moisture and flavor.
8. Once done, remove the ribs from the smoker and let them rest for 10-15 minutes before slicing.
9. Serve garnished with fresh thyme and enjoy your smoked elk ribs.

Nutrition

• Calories: 550
• Protein: 65 g
• Carbs: 2 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in iron and zinc, promoting healthy immune function.

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