The preparation takes some preplanning, but isn’t very labor intensive when you break it down.
You will need:
Venison ribs (no shit, right?)
Apple Cider Vinegar
Spicy Mustard (non spicy will work if you have taste buds like Patrick)
While butchering, cut the ribs in half perpendicular to the rib bones, then slice in 3-4 rib chunks that will fit nicely into your crockpot. Trim off the thick chunks of fat, but don’t worry about getting it all.
Soak the ribs in a salt water brine for 24 hours. Just use gallon freezer bags and leave in the fridge.
After 24 hours, rinse the saltwater out and place in milk or buttermilk for another 24 hours. The milk will remove the strong wild flavor from the fat let on the ribs.
After rinsing the milk off the ribs, rub them down with your favorite BBQ rub and let sit in the fridge for a few hours with a little apple cider vinegar splashed on top to keep moist.
In the crockpot: 3 parts apple juice, 1 part apple cider vinegar, 1 part water. I don’t measure the Worcester sauce or spicy mustard, just use your judgement. It’s hard to add too much of each.
Cover the ribs with all the liquid and cook on low for 5-6ish hours. The meat should be tender but not falling apart.
Remove from crockpot and place on smoker/ grill. Smoke on low heat until you can slide the bones out, should be 1-2 hours.
Coat in your favorite BBQ sauce and cook each side on high heat for a few minutes each side. You’re just trying to get that BBQ sauce to caramelize on the outer crust.
Hope you guys enjoy! Share your pictures and let me know how they turn out!