Spring black bear is more flavorful and tender than fall bear, and this bear ribs recipe brings out the sweetness of the delicious game meat.
The taste of black bear meat is said to be similar to venison, only sweeter. Like venison, it’s a deeper red meat than beef, with a texture similar to pork. In the spring, bear come out of hibernation with much less fat; so, the flavor and tenderness of spring bear is better than fall bear. A younger bear is expectedly more tender than an old bear. Try this charcoal-grilled bear ribs recipe to bring out the sweet, rich flavors of black bear meat.
An average black bear will provide about 90 or more pounds of boneless meat. Bear venison is an excellent source of riboflavin, iron, protein, thiamin, niacin and phosphorus. It is recommended to cut away as much fat as possible from bear meat as soon as it is killed. There will still be plenty of marbling throughout the meat to flavor most cuts. Also, leaving fat on the bear is said to increase the likelihood of the meat becoming rancid later in the processing. Use proper cooking techniques to help ensure bear meat is safe to eat.
Charcoal-Grilled Bear Ribs
1 full or half rack of bear ribs, trimmed of all fat, gristle and silver skin. If ribs are too long, saw in half.
Dry Spice Rub
- ¼ cup brown sugar
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground mustard
- ½ teaspoon cinnamon
- ½ teaspoon celery salt
- ¼ teaspoon cayenne pepper
For the spice rub, in a small bowl, add the brown sugar, salt, pepper, paprika, garlic powder, onion powder, ground mustard, cinnamon, celery salt and cayenne pepper. Use a fork to crush any lumps. Store in an airtight container for up to one month.
Prepare the ribs by rubbing all sides of the rib racks liberally with the Dry Spice Rub.
Prepare an outdoor charcoal barbecue for low, indirect heat. Add smoke wood chunks to the charcoal to create a fragrant smoke on the meat. To prevent charring, monitor the temperature with a grilling thermometer.
Place the ribs on the grill and cook slowly for 6 to 10 hours, or until desired doneness, turning occasionally and re-seasoning. Bear meat should reach an internal temperature of 160°F before consuming.
Serves 2-4
Adapted from the recipe by the New Jersey Division of Fish & Wildlife
Wine Suggestion: Chateau Ste. Michelle Columbia Valley Merlot
Chateau Ste. Michelle crafts this wine to be their complex yet approachable Merlot. The wine offers aromas of black cherry, leather and spice with layers of rich, dark red fruit flavors and a long, smooth, sweet finish. A touch of Syrah adds a jammy fruit character. Think of this wine as a great “everyday red.”
Note: This bear ribs recipe was excerpted from The Ultimate Guide to Cooking Wild Game, available in the Sporting Classics Store.
Within the pages of The Ultimate Guide to Cooking Wild Game, twenty-five popular game animals are highlighted and discussed. Amateur and experienced hunters alike will enjoy learning about each animal’s origin, range, migration and travel patterns, life span, size and weight, typical habitat, desired foods, why the particular animal is targeted, where it can be hunted, along with hunting tips and why it makes for excellent table fare.
Whether you hunt for food, for pleasure, or for environmental management, know that you are engaging in a normal, natural, and innate human instinct that has been with mankind and our predecessors for hundreds of thousands of years and one that will be with us for many more years to come. Enjoy the hunt, and the tastes and flavors of your successes with a little help from this new book! Shop Now
