Sometimes my “Little Chief” smoker just doesn’t do the trick, but I can’t afford a big fancy smoker either. The solution…turn my BBQ into a smoker. What I do is remove one of the grates from my propane BBQ. Right on top of the flame guard I place pre-soaked wood chip in a tin foil wrapper. I poke a few holes in the foil as well.
I then set the BBQ to medium low only on the side that has the wood chips. The rest of the BBQ I leave off. When I see smoke I add my food. I keep the temp at about 200 degrees and let ribs cook, in the smoke, for 4-5 hours. Briskets and other things take a lot longer. I rotate the ribs proximity to the heat about every 30 minutes or so. It is amazing how good ribs turn out off a BBQ smoker.
With ribs on large wild game I normally remove them from the spine and then cut them again down the middle of the bones. The section closest to the spine is the equivalent of “baby back” ribs while the remaining section is St. Louis style ribs. I treat both the same but most pit masters would agree that the St. Louis ribs have the most meat and the most flavor.
BBQ Bear Ribs
½ cup brown sugar
¼ cup salt
2 ea bay leaves
1 cinnamon stick
1 quart of water
Add all ingredients to a small pan and bring to a boil. Cool. Pour liquid over bear ribs and let soak for 24-48 hours. This is a brining step and will give the meat more flavor and moisture.
Remove the ribs from the brine and pat dry. Place in the BBQ smoker and cook for 4-5 hours at about 200 degrees. Remove from the smoker and let cool.
½ cup BBQ Sauce
Cracked black pepper
Next add your favorite BBQ sauce to the ribs in a generous amount. Wrap the ribs tightly in tin foil and bake them in a 250 degree oven for 1 hour. Remove, sauce again and then eat. At this point the ribs can also be cooled and re-heated later. I’ll pre-make ribs like this and cool them so that all I have to do is get them hot at about dinner time. Enjoy the ribs!