Elk and Pork Ribs on the Cajun Bandit Conversion

[jcnaz]

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.


I cut the spares down St. Louis style and put a simple pork rub on.


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.


I put the elk below the pork. I hope the drippings from the spares will baste the very lean elk.



Closed up and running around 300°f.


The meat hit the grill at 2:30 this afternoon. I will update as the cook progresses.

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[Davescprktl]

Looks interesting.  Like the set up.  Looking forward to the payoff pics.

[jcnaz]

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.



Finished elk.


And the spare ribs.



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[greenweb]

Wow! Look at that smoke ring. So, how was the elk ribs compare to pork spare ribs.

[WNC]

Wow, looks great!
My mouth is watering


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[jcnaz]

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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[AZ Monsoon]

Nice cook JC! I've only had elk once in my life and it was awesome.

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[hawgheaven]

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.