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Smoked Deer Ribs
Thanks Judy for sending in this recipe.
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~ deer ribs
~ Swansons beef broth, amount depends upon how many ribs you are cooking.
~ 1 can of water per can of broth
~ 1 onion, chopped
~ 5 cloves garlic, diced
~ 1 tsp pepper
~ 1 tsp cayenne pepper
~ 1 tsp parsley
~ 1 tsp basil
~ 1 tsp Old Bay seasoning
~ 1 carrot, chopped
~ 1 stalk celery, chopped
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Place the ribs in a large pot. Cover with broth and water.
Stir in the seasonings, onion, garlic, carrot and celery.
Bring to a boil. Reduce heat, cover and cook until nice and tender.
Place the ribs in a smoker with a pan of water. Smoke ribs for 1 1/2 hours.
When ribs are smoked you can baste with barbecue sauce or eat the ribs like they are.
Serve and Enjoy!
Note: You can strain the broth and use it for deer stew or soup. Add fresh carrot, celery and onion when you are going to use it. Broth can be frozen until used.
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