Why yes, I did say Moose ribs. We got a moose this year, it had meaty ribs so we are cooking moose ribs. Obviously the original recipe was meant for pork (or maybe beef) but the end result was a very tasty rib.
For the Dry Rub:
- 1/2 cup paprika
- 1/3 cup dark brown sugar
- 1/4 cup kosher salt
- 2 tablespoons granulated garlic
- 1 tablespoon celery salt
- 1 tablespoon chili powder
- 1 tablespoon freshly ground black pepper
- 2 teaspoons onion powder
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 2 teaspoons mustard powder
- 1 teaspoon celery seed
- 1/2 teaspoon cayenne pepper
For the Mop:
- 1/2 cup distilled white vinegar
- 1/2 cup water
- 1/4 cup dry rub
For the dry rub: Mix together paprika, dark brown sugar, kosher salt, granulated garlic, celery salt, chili powder, black pepper, onion powder, dried thyme, dried oregano, mustard powder, and celery seed in a small bowl.
To make the mop: Whisk together vinegar, water, and dry rub in a small bowl. Set aside.
Fire up smoker or grill to 325°F. If using a vertical water smoker, such as the Weber Smokey Mountain, place ribs on top rack with water pan removed. If using a grill or offset smoker, place ribs over indirect heat. Cook until ribs have a slight bend when lifted from one end, about 1 1/2 hours for baby backs and 2 hours for St. Louis-cut ribs, brushing liberally with mop every 15-20 minutes.
Transfer ribs to cutting board and brush with mop. Liberally coat ribs with rub and let rest for 5 minutes. Slice ribs and serve immediately.