3 Venison Rib Recipes to Keep in Your Back Pocket

Get ready to drool.

Ribs are some of the best eating out there. Tender, smokey, and delicious; what's not to like? If you don't keep the ribs off of your deer, you're missing out. Check the recipes below to see what your missing, or possibly get a new idea.

Argentinean-Style Ribs

These ribs are a completely unique style that pairs great with venison ribs.


  • 1 cup coarse salt
  • about 6 limes
  • half a rack of ribs

When I say half a rack I mean one side of deer, cut in half. Yes that is a lot of salt but it brings out the flavor. Preheat your grill at medium high heat then coat the ribs with salt. Grill the ribs for roughly 5 minutes a side. Just before serving brush with lime juice. Feel free to get creative with this dish, add some cilantro before you glaze with lime. If you want it a little spicier use some cayenne.

Apple Wood Smoked Ribs

There is nothing better than smoking ribs. This recipe captures the great flavor of apple wood smoke and some cajun spice. Fire up your smoker and try this one out.


  • 1 cup apple cider vinegar
  • 1 bottle of dark beer (I like Dragon's Milk)
  • 3 stalks of chopped celery
  • 3 chopped carrots
  • 3 chopped red bell peppers
  • 1 head of garlic (peeled)
  • 1 chopped sweet onion
  • about 6 lbs of ribs

Preheat oven to 200 degrees. Pour and mix vinegar and beer into a roasting pan. Add the celery, carrots, peppers, garlic, and onions. Rub the ribs with the cajun seasoning and place in the roasting pan. Cover tightly with plastic wrap and then again with aluminum foil. Bake the ribs for 16 hours or until you can pull a bone out of the ribs. Smoke the ribs over apple wood for an additional 2 hours. If you don't have a smoker and want to add some smokey flavor; add 1 tablespoon of liquid smoke to the vinegar and beer mixture.

Simple Smoked Ribs

Yes you can cook venison ribs without a smoker. But, who the hell wants to do that? So here is another simple recipe to keep tucked away.


  • Cleaned up rack of ribs
  • Solidified bacon grease
  • your favorite BBQ rub
  • bacon
  • Aluminum Foil
  • Apple Juice

Take your ribs and coat them heavily with bacon grease. Then apply your seasoning to taste. Add or wrap the ribs in a few bacon strips. Throw them on your smoker for around 2 hours. Just long enough to give them a smokey flavor. Place the ribs in the aluminum foil or pan coat with the apple juice and cover with another piece of aluminum foil. Put them back in the smoker for 3 additional hours or until the meat falls off the bone.