I am smoking some fresh elk Ribs with two racks of spares. I haven't used my CB Conversion in a long time, so I need to get familiar with it again.
The elk ribs with pepper, granulated onion and garlic salt.
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I cut the spares down St. Louis style and put a simple pork rub on.
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About a chimney of RO Ridge (ROR?) mixed with RO Lump (ROL?) and 3/4 chimney of lit ROR.
I left the water pan empty and foiled over the top.
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I put the elk below the pork. I hope the drippings from the spares will baste the very lean elk.
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Closed up and running around 300°f.
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The meat hit the grill at 2:30 this afternoon. I will update as the cook progresses.
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Looks interesting. Like the set up. Looking forward to the payoff pics.
They went for 2.5 hours at 300°.
I foiled them and gave them another hour and a half.
Then I pulled the elk, and sauced the pork.
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Finished elk.
(https://uploads.tapatalk-cdn.com/20170523/dbef1bd3e8d8f9d79d298e3c0480d518.jpg)(https://uploads.tapatalk-cdn.com/20170523/8d0d124b60365cfec6a2e7e041d91bf6.jpg)
And the spare ribs.
(https://uploads.tapatalk-cdn.com/20170523/53a54d0ff6483373849b463e77ab55e1.jpg)
(https://uploads.tapatalk-cdn.com/20170523/d8f895781aac384e6a4c985007614087.jpg)
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Wow! Look at that smoke ring. So, how was the elk ribs compare to pork spare ribs.
Wow, looks great!
My mouth is watering
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The elk ribs were good! The meat is very rich, very lean, and could easily be overcooked.
I could have pulled them earlier. Maybe one hour in the foil; the smaller piece was a bit dry, but the others were fine.
There is a lot of meat between the bones that can be stripped off without too much trouble.
If I get the opportunity, I would try this again.
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Nice cook JC! I've only had elk once in my life and it was awesome.
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I must say, they look really goooood! I have never had elk ribs, butt have had elk meat (not sure what the cut was) when I was out in Colorado a bunch of years ago at a place up in the mountains outside of Boulder called The Fort. Friggin' amazing.