Moose Ribs with Maple Glaze
Moose Recipe
1Setup & Prepare
2Ingredients
Shopping List
3Cooking Instructions
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Preparation: Flip the ribs and peel off the membrane from the back. This lets the rub penetrate and makes them more tender.
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Dry Rub: Apply your rub generously on both sides. Refrigerate 4 to 8 hours - overnight is even better.
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Smoking: Smoke or roast at 275°F for 4 to 5 hours. Low and slow is the only way with ribs.
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Glaze Application: Brush on the maple glaze during the last 30 minutes, building up layers for a sticky caramelized finish.
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Testing: The meat should pull back from the bones and tear easily between the ribs. That's when they're perfect.
Specialty Preparations
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
FDA Food Safety Guidelines
⚠️ Important: Moose whole-muscle cuts should reach an internal temperature of 145°F (63°C) followed by a 3-minute rest before serving.
- 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.
Nutrition Facts
Per serving: 390 calories, 52g protein, 16g fat, 5g carbohydrates.
