So per usual, "I'm a day late and a dollar short".
Straight to the point - I'm responsible for bringing the "charcoal and dry rub for smoking the Elk Ribs" Ha, um, ok? I'm totally new to smoking - love and rock at the Webster grill, but...
Over the phone, info I received - the 'rib roast' is still attached (to/between) the rib rack(s)...? Not having seen the meat and not being a hunter I don't know what this means. I have been TOLD there will be NO separating them - "It looks too pretty to cut it up. The presentation will be fabulous!" I can't argue with that. I'm concerned about heat/ time/fat levels/time/prep/time differences...
So...Help!?! PLEASE.
What to rub/marinate/brine, etc...them in? How long to smoke? Heat level? etc...
This is an annual reunion of college folk - it's always fun to serve up something special! I'm excited about the chance to work with new material, but it sucks to fail in front of an expectant crowd.
Anything you're willing to share is appreciated,
Thanks - Maren