Spring Bear BBQ Ribs

Brayden Teale

After harvesting my first big game animal with my spring black bear, I made sure to take as much as the animal as possible. With Erik’s guidance, we were able to get both ribs in great condition. After quartering your bear, cut into the backstraps with your blade until you hit bone, from there, take a saw and cut along the spine. Do the same with the ribs attached to the sternum, repeat on for both sides.

I let these ribs brine for 12 hours (1 cup vinegar, ½ cup salt, 8 cups water) and baked them for 80 minutes at 275 degrees Fahrenheit, cooking on low in a slow cooker would work as well.

Ingredients

1 Rack of ribs, cut in half

Salt, Pepper, Dry Rub

BBQ Sauce

 Directions

1.      Preheat oven to 275 Degrees Fahrenheit, heavily season ribs using your choice of rub, salt and pepper, cover with tinfoil.

2.      Place ribs on lower rack of oven, after 70 minutes, remove tinfoil and cover generously with BBQ sauce, put back in the oven uncovered for 10 minutes.

3.      Remove ribs and cut into single pieces.