Smoked Whiskey Bear Ribs Recipe
Spring hunting seasons have arrived! Many outdoorsman have or will be hunting black bears and across the US and Canada in the next couple months. If your not getting out after them this spring due to recent regulation changes or other hurdles, hopefully you have some meat laying in the freezer from previous years to suffice! If so, what better way to enjoy it than a great tasting, new Built4TheHunt wild game recipe for a set of "smoked whiskey bear ribs"? Give them a try!
This isn't your just another basic venison wild game recipe. We aim to give you a wide variety of nutritious recipes for wild game species and unique flavors that will leave a lasting impression on your family or guest and have them coming back for more! (If you want them too haha) Be sure to take a look at the ever-expanding recipe list here at Built4TheHunt.com.
- ½ Cup of whiskey, bourbon, or scotch
- ½ Cup of Brown Sugar
- 12 oz. Can of Beer
- 2 tbsp. Soy Sauce
- 2 tbsp. Worcestershire Sauce
- 1 tbsp. Chopped Garlic
- 1 tsp. Black Pepper
- 1 tsp. Salt
- 5 lbs. of bear Ribs
- 1 Large plastic bag
- 1 Cup of tomato sauce
- ¼ Cup cider vinegar
- 2 tbsp. molasses
- Combine marinade ingredients (red) in a sauce pan and bring to a boil (Ensure sugar is dissolved)
- Once boiling, place into fridge to cool
- Slice ~ ½” cut between each rib
- Place ribs into a large plastic bag and add in the cooled marinade
- Marinade for 24 hours, flipping the bag from time to time so the ribs marinade evenly.
- After 24 hours, remove the ribs and allow them to drain
- Take the marinade and place it into a saucepan.
- Heat to a boil
- Add in tomato sauce, cider vinegar, and molasses
- Simmer until thickened
- Soak desired wood chips in water (20 min) and add to the smoker
- To prepare the smoker, add the chips and place the smoker on high for 1 hour prior to starting the ribs
- Add new chips to the smoker when starting the ribs
- Smoke the ribs at 225°F for 2-3 hours
- Flip the ribs and smoke for another 30 min.
- Brush ribs with the sauce, wrap in foil, and smoke for another 30 min.
- Remove ribs when the internal temperature reaches 165°F
- Brush ribs with the sauce one more time and cover for a few minutes (This will keep the heat in the ribs and allow them to re-absorb all of the juices)
- Serve with the remaining sauce. Enjoy!
Thanks to B4H contributor Brian Halchak for the unique recipe!