Thanks Steve - that makes sense. Low and slow...I'll keep that in mind.

On the rub... I have used Montreal Steak Spice on beef - but I do find it a
little strong. I'll give the straight salt and pepper a go...I think I
still have some coarse sea salt. And I didn't know about the 'room temp
before cooking' thing - I'll give that a shot too. I'll check out those
links as well.

I'll post tomorrow evening and let you know how they tasted. Thanks again!

I'm kinda glad those ribs stayed hidden in the freezer since last fall. I
get a nice late summer treat...and I have another moose license this fall!
Maybe I'll be asking my guy to butcher more ribs for me and less ground
moose and sausage.

Cheers!

Glomis

Steve Calvin" wrote:
> Glomis wrote:
>
> > Thanks Steve for the response!
> >
> > Ummm...I don't think I'm a troll, although I have 'cooked' a few of them
in
> > my time!! :-)
> >
> > I'd estimate the ribs to be about 750 grams per rack. I guess I assumed
> > that one would par boil because moose gets pretty tough if cooked too
much.
> > I'll give it a shot without the par boil. When you say dry rub...can
you
> > recommend one or tell me the ingredients so I can make one? I'm a
novice
> > cook...can you tell?!! :-)
> >
> > I plan to cook them tomorrow on the grill - so I have lots of time to
get
> > them ready - would an overnight marinate be of any advantage?
> >
> > Cheers!
> >
> > Glomis
>
>
> lol, ok.
>
> "low and slow" is the way to cook things that are typically tough (or
> braising of course) Take a brisket for instance, extrememly tough
> piece of meat but cook it at 250-275 until it reaches about 185dF
> internal temperature and you've got bliss. At 750 grams (that's about
> 2 pounds I believe) then you're probably in the same timeframe as the
> BB ribs I mentioned. Just keep checkin' em after about 2 hourse. Put
> the bone side *up* in the smoker and don't turn it and you'll get
> what's known as "bark". It's a rather crispy "skin" on the meat. Great
> stuff. I'll say again as it's very important, let the ribs sit and
> come to room temperature before starting the cooking process.
>
> As for a rub, I'd just use salt and pepper personally and then move on
> from there. There are literally thousands of rub recipes. It depends
> on what spices/herbs that you like. Really, anything goes.
> Follow this link and you'll see about 1000, pick one that sounds good
> to ya.
>
>
http://www.google.com/search?hl=en&i...=Google+Search
>
> Some people use sugar (white and/or brown) some don't. (I'm in the
> "don't" camp).
>
> Actually, rather than ramble on I should just point you to the BBQ FAQ
> page I suppose.
>
> http://www.eaglequest.com/~bbq/
>
> Good luck. I'm rather new myself to Q'ing but boy is it fun. :-)
>
>
> --
> Steve
>
> Love may be blind but marriage is a real eye-opener.
>