lonne Report post Posted December 25, 2015 Merry Christmas everyone! Cooking up some bear ribs today for my mom and dad, wife and son. Got this recipe from Bear Hunting magazine, Sept/Oct 2014. Approximately 7 lbs of bear ribs Simple Steps: 1. Trim excess fat off of the ribs, but leave some to keep them moist while cooking. 2. Liberally coat the ribs in Barbeque sauce. I used KC Masterpiece Private Stock Reserve Original BBQ Sauce. 3. I raised the temp of the Bradley Smoker to 200 degrees, and then back down to 180. I used Hickory bricks and let two burn in it. Then I put the temp at 185 for 2 hours. The official recipe says "Put in hickory smoke for 2 hours at 180 degrees." 4. Wrapped the ribs in foil and moved to the oven preheated at 180 degrees (started at 200 and brought it down to 180). Official recipe says "Then wrap in foil and move to oven for 5-6 hours at 180 degrees (total of seven to eight hours)." 5. Slice and enjoy. Just took a bite after 5 hours (7 total), dang it's good!!! Cooking the larger rack a little longer. It says it's a good recipe for any "skeptics", I've never been a skeptic but I'm most certainly a believer now! Lonne 2 Share this post Link to post Share on other sites
lonne Report post Posted December 25, 2015 See attached pic of Hickory Smoked Bear Ribs 3 Share this post Link to post Share on other sites
CouesWhitetail Report post Posted December 25, 2015 Looks good!! Great job! Share this post Link to post Share on other sites
MULEPACKHUNTER Report post Posted December 25, 2015 Awesome, 180 sounds low to break down connective tissue, was it tender? I ran mine at 225 for the 6 hours but smoked the same. Looks great Share this post Link to post Share on other sites
Couzer Report post Posted December 25, 2015 Looks great! Share this post Link to post Share on other sites
lonne Report post Posted December 25, 2015 Thanks Amanda!!! It turned out fantastic and my parents loved it! It was fall off the bone tender, really tasty!!! Did you cook up yours recently MulePackHunter?? Good stuff for sure!!! Have a great one We served ours with stuffing, mashed potatoes, gravy, green bean and cheese casserole, cranberry relish, ceasar salad, and corn bread, with pumpkin cheesecake This is for others: https://www.aphis.usda.gov/vs/trichinae/docs/fact_sheet.htm I try to exceed this, which is for pork, (and NOT including microwave! not sure any dummies would try to cook their wild game in a micro, anyway): Commercial preparation of pork products by cooking requires that meat be heated to internal temperatures which have been shown to inactivate trichinae. For example, Trichinella spiralis is killed in 47 minutes at 52° C (125.6° F), in 6 minutes at 55° C (131° F), and in < 1 minute at 60° C (140° F) Share this post Link to post Share on other sites
lonne Report post Posted December 25, 2016 Another year of Bear Ribs. This time using Sweet Baby Ray's. MERRY CHRISTMAS Everyone!!! Share this post Link to post Share on other sites
AzPlumber Report post Posted December 25, 2016 Can't go wrong with Sweet Baby Ray's. Share this post Link to post Share on other sites
25-06 Report post Posted December 26, 2016 Heck ya, looks good. Them ribs and a gallon of beer would be a good dinner. Share this post Link to post Share on other sites
CatfishKev Report post Posted December 27, 2016 Looks good. Never got a bear but they're in my sights now! Im gonna eat one..... Share this post Link to post Share on other sites
