Prep the ribs; Moose meat is natoriously dirty as it is usually field dressed. Make sure you wash it thoroughly to remove not only bacteria but also grass and dirt.

You must carfully remove the silver skin. This helps reduce the gameness to the meat. Dry with a paper towel.

I take standard size foil and join two pieces together to great a huge sheet or simply use over size foil you can find at your local store. Lay the clean rins on the sheet dull side up.

Liberally coat the meat with our butt rub spice. For use in Moose meat recipes we usually fortify the spice mix with a 50/50 mix of spice and brown sugar. As we've been told sugar is a mooses best friend. If there is not much fat on the ribs add some left over bacn fat or a couple of strips of un cooked bacon. Moose is incredibly lean and you need the fat to keep the meat moist.

carefullt fold the foil over and seal in the ribs. Let marinade in the refigerator for at leat and hour, overnight is even better.

Place the foil in a cooking pan and put in a preheated 350 oven for 2 hours.

carefully un wrap one end of the foil and pour off excess fat. Unwrap the ribs and apply barbeque sauce and return to the oven and broil for a few minutes to add some carmelization or toss on the grill for yummy results,