Moose Ribs with Maple Glaze

1. Preparation: Flip the ribs and peel off the membrane from the back. This lets the rub penetrate and makes them more tender.

2. Dry Rub: Apply your rub generously on both sides. Refrigerate 4 to 8 hours - overnight is even better.

3. Smoking: Smoke or roast at 275°F for 4 to 5 hours. Low and slow is the only way with ribs.

4. Glaze Application: Brush on the maple glaze during the last 30 minutes, building up layers for a sticky caramelized finish.

5. Testing: The meat should pull back from the bones and tear easily between the ribs. That's when they're perfect.

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