BBQ Mountain Lion Ribs
Mountain Lion Recipe
1Setup & Prepare
Cultural Context
This preparation adapts traditional American barbecue techniques to mountain lion ribs, creating a dish that showcases the meat's suitability for low-and-slow cooking methods. The technique transforms what might be considered lesser cuts into incredibly flavorful, tender barbecue that rivals traditional pork ribs.
2Ingredients
Shopping List
3Cooking Instructions
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Brining: Dissolve salt and brown sugar in water with bay leaves. Submerge ribs and refrigerate 4-6 hours.
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Rub Preparation: Combine all rub ingredients in small bowl.
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Preparation: Remove ribs from brine, pat dry, and apply rub generously. Let sit 30 minutes.
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Smoker Setup: Prepare smoker for 225°F. Soak wood chips 30 minutes.
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Smoking: Place ribs in smoker and add soaked wood chips. Maintain 225°F temperature.
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Long Cook: Smoke 3-3.5 hours until meat starts to pull back from bones.
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Sauce Application: Brush with barbecue sauce and cook 30 minutes more until internal temperature reaches 160°F.
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Resting: Remove from smoker and rest 10 minutes before cutting.
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Service: Cut between bones and serve with additional barbecue sauce.
4Chef's Notes & Pairings
Chef's Notes
- The brine ensures moist, flavorful ribs
- Maintain consistent temperature for even cooking
- Don't sauce too early or it will burn
Wine Pairing
A bold Zinfandel or cold beer provides the right complement to smoky, sweet barbecue flavors.
Nutrition Facts
Per serving: 485 calories, 45g protein, 28g fat, 18g carbohydrates. Smoky barbecue with lean wild game protein.
