Smoked Bear Ribs
Black Bear Recipe
1Setup & Prepare
About This Recipe
A wood-smoked approach to black bear that produces deeply flavored meat with authentic smokehouse character. This recipe uses traditional smoking to bring out the best in your harvest, creating a memorable meal for family and friends.
American BBQ meets wilderness protein
BBQ Excellence This preparation applies traditional American barbecue techniques to bear ribs, using low-and-slow smoking to create incredibly tender, flavorful results.
Ingredients (Serves 8-10)
- 2 racks bear ribs (4-5 lbs each)
- 1/4 cup brown sugar
- 3 tbsp kosher salt
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp black pepper
- 2 tsp ground cumin
- 1 tsp cayenne pepper
- Hickory or oak wood chips
American BBQ Method
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Rib Preparation: Remove the membrane from the back of the ribs. This allows the rub to penetrate.
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Dry Rub Application: Apply rub generously and let sit overnight. The salt draws out moisture.
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Smoking Setup: Set your smoker to 250°F with oak or hickory for bold flavor.
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Temperature Management: Smoke until the internal temperature reaches 190°F. The meat should pull from the bone. (Note: Bear must reach at least 165°F for food safety.)
2Ingredients
Shopping List
3Cooking Instructions
-
Rib Preparation: Remove the membrane from the back of the ribs. This allows the rub to penetrate.
-
Dry Rub Application: Apply rub generously and let sit overnight. The salt draws out moisture.
-
Smoking Setup: Set your smoker to 250°F with oak or hickory for bold flavor.
-
Temperature Management: Smoke until the internal temperature reaches 190°F. The meat should pull from the bone. (Note: Bear must reach at least 165°F for food safety.)
FDA Food Safety Guidelines
⚠️ Important: Black Bear carries a risk of Trichinella parasites. ALL cuts — including steaks, roasts, and ground meat — must reach an internal temperature of 165°F (74°C). There is no safe rare or medium-rare preparation for this species.
- Always use an instant-read meat thermometer to verify doneness.
- Wash hands, utensils, and surfaces after handling raw wild game.
- Thaw frozen game in the refrigerator — never at room temperature.
- Refrigerate leftovers within 2 hours of cooking.
Nutritional Information
Per serving: 470 calories, 41g protein, 34g fat, 8g carbohydrates.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Nutrition Facts
Per serving: 470 calories, 41g protein, 34g fat, 8g carbohydrates.
