Smoked back strap Since the deer gods already praised me with two does and the weather is nothing but outstanding, I had a little cookout yesterday. Bacon wrapped back straps, injected with Apple cider and smoked in Mesquite. It was so tender and moist, you didn't even need a knife. Also made my usual ribs due to public demand but they didn't stand a chance. Gotta love people that tell you that they don't eat venison but later that night would litterally punch a toddler in the throat for the last piece of back strap.
That looks incredible, If you don't mind, would you share your recipe for the ribs & backstrap, we just got a smoker this year and I have not smoked any venison yet. Sent from my iPhone using Bowhunting.com Forums
Thank you. The backstrap is really simple. The night before you smoke it, wrap it in bacon and let it sit in the fridge. I took it out in the morning and injected Apple cider. Set aside. I didn't have time to make my own rib rub but Weber makes one that comes fairly close. (Weber KC BBQ Rub) Take the skin off the ribs and cut them into "twos". Throw all the pieces into a grocerie bag and add the rub. Tie the bag shut and shake it baby! Throw the bag in the fridge and shake every so often. I usually shake it every time I'm opening the fridge to grab a beer. (Roughly 20 to 50 times a night...jk) Take the ribs out the next morning. Let them get to room temperature. Prepare the smoker to 225° and throw the ribs in. 2h before the ribs are done, throw the venison in. I don't really go after time anymore. It's all about core temp for me. The venison came out at 160° and got wrapped in aluminium foil. Let it sit for 30min. The ribs I cook to about 155°, wrap em and rest em. Now I don't know if that's the perfect way to smoke meat but it's darn delicious.
Thanks! I hope I can put your recipe to the test this year Sent from my iPhone using Bowhunting.com Forums
