Smoked black bear ribs when birch syrup-mustard barbecue sauce. Dandelion greens, sauteed and topped with the leftover bear crackin from rendering the bear fat earlier this week
Ingredients
Mustard Birch Barbecue Sauce
- 1 cup brown mustard
- 1/2 cup apple cider vinegar
- 1/4 cup birch syrup
- 1/4 cup brown sugar
- 2 tbsp garlic powder
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- 1 tbsp rosemary
- 2 tsp cumin
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp chipotle powder
Ribs
- 1 full rack bear ribs
- salt and pepper to taste
Instructions
Barbecue Sauce
- Combine all ingredients in a bowl. Mix until smooth.
- Store in cool place such as a refrigerator for several hours to several days, to allow flavors to blend.
Ribs
- Cut ribs down to a size manageable for your equipment. Remove membrane from the back of ribs, it typically starts to loosens with a knife, and then you can peel off fairly easily with your fingers.
- Boil ribs in a stock pot of water and some salt for 3 to 5 minutes. Remove from water and let cool completely
- When ribs are at room temperature, pa t dry and massage both sides with spice rub. And get your hot smoker going, you want to shoot for a temperature of about 225°FPlace ribs on an oiled rack and smoke for about 2 hours
- Remove ribs, and place them in foil, add some water and wrap tightly. Return to smoke for 2 hours
- Remove ribs from foil and coat with a layer of barbecue sauce, return to smoke for 15 minutes. Repeat this step two more times.
- Remove from smoker and let rest 20 minutes.