Moose ribs?

[Geir Widar]

I have bought half a moose each year during hunting season (august) for the last twenty years or so. Lately I have found someone who butchers the moose for almost no money at all, so I have gotten the moose in nice small parts ready for the freezer. This summer I have bought the WSM, now, this year I wonder, has anybody tried to smoke moose ribs?

I have butchered a moose many times, so I know how to do it, but is this a good idea, or a bad idea? I know several forum members use moose meat, and live in areas where they can get it. If I should give it a try, I will have to tell the hunter/butcher not to touch the rib, but deliver it whole to me. That would make no problem at all.
The norwegian moose is a bit smaller than the american relative, and I usually buy a small animal, about one year old. Moose meat is extremely lean, I can not think of any other meat with less fat in it.

 

[Glenn W]

No true advice for ya, but I would think 275+ on temps since it's a lean cut. I will be trying Whitetail ribs and hind quarters this fall/ winter on the WSM.

 

[Wolgast]

Never done this myself but i guess it would be good.

I have grilled alot of boar ribs,but this is done on the kettle becouse they are so thin.

Would love to se a huge moose rib cover the whole top of the wsm

If u decide to try it out - Take pics

 

[Dave Ashcroft]

Don' t know for sure but fat is your friend when smoking. you are rendering the meat when you smoke, leaving flavour of spices behind and the essence of whatever wood your burning. Experimentatation is the name of the game.

 

[Ken Grove]

Never tried or tasted moose ribs, but I did have a moose roast. I was expecting it to suck, but it was actually quite good. I'm not sure what exact cut it was. The meat did seem to have a bit of connective tissue to it - luckily the one I tasted had been aged and roasted slowly (in an oven) to soften it up. The result was fairly tender and quite flavorful - not gamey at all.