Little Rock Style Barbecued Deer Ribs


1 side of deer ribs (3 to 4 lbs.)

LR Barbecue Rub:

1/4 cup paprika

2 tsp. onion powder

2 tsp. black pepper

2 tsp. white pepper

2 tsp. salt

1 tsp. ground cayenne pepper

1/2 tsp. garlic powder

Shack’s Barbecue Sauce:

1 (24-oz.) bottle ketchup

1 1/2 cups white vinegar

1/3 cup sugar

3 T. prepared mustard

3 T. chili powder

2 T. garlic salt

1 T. black pepper

Hot sauce to taste

Place ribs in stockpot, cover with cold water, and simmer for 1 hour. Drain and allow to cool. Combine rub ingredients and mix well. Sprinkle on the cooled ribs, and let stand at room temperature for 1 hour while you prepare the sauce. Combine all sauce ingredients in nonaluminum saucepan and heat to a rolling boil, stirring constantly. Reduce heat and simmer for 30 minutes. When ready to cook, arrange ribs on grill, 4 to 5 inches over moderately hot coals. Cook for 15 minutes, turning once. Baste with barbecue sauce, and continue grilling until ribs are done.

Many hunters discard the ribs when dressing their deer, but savvy game chefs know this is some of the best-tasting meat on the carcass. Try them using this down-South rub and barbecue sauce, and you’ll be wishing your deer were all ribs.

Keith Sutton
Alexander, AR

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