I was fortunate enough to harvest a black bear last week and I made a slab of ribs in my 3-D. Used a molasses base with Memphis dust. Ribs were similar to a good slab of St Louis so I smoked them with a rack of pork ribs. Smoked at 235 for 6.5 hours and the both ribs turned out great. Bear is a lot closer to beef in taste and texture and they did not last long in deer camp this week