deer ribs....edible??what's your secret

saskgunowner101

saskgunowner101

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Last year the dog got the deer ribs for a treat but I'm wondering how edible they are/can be made. There was a chunk of ribs I threw in the burning barrel and they sure smelled good!!:p Anyone have any secrets to cooking these?? I've used my google-fu, and opinions are all over the map. What do you do with them?
 
My wife cooks them up with barbecue sauce and some other stuff. This year she cooked them half in barbecue sauce and half chipotle sauce because she knows I like things spicy. I made the mistake of taking some to work and letting a few people try some. Last time I will do that- I didn't get much! I don't know her complete recipe and I don't ask. I just enjoy!
 
I finally found a recipe for moose ribs, should work for deer may be reduce the cooking time. Courtesy of Rock Doctor on HBC.

Place ribs in large turkey pan or what ever they fit in to that has a lid.
Add 1 liter of apple juice
some peppercorns
top up with water to cover the ribs completely.
boil on low for 1 1/2 to 2 hours, should be less for deer ribs.
drain
oil lightly with olive oil
coat with Montreal steak spice
barbaque or oven for 1/2 to 3/4 hrs
cover with your favourite sauce for the last 20 minutes of cooking time.

Paul
 
I cut the rib meat out in strips, cut off as much fat as I can, put in the oven with salt and pepper and cook till nice and crispy.

I like em, lots don't though...
 
The real trick is to eat them while they are still very hot---you won't get that "chapstick" feeling.
Roast them covered in onions, salt, garlic and pepper.
If you use a rack to get them out of the drippings they will be less greasy.
Wrap the leftovers in thick tinfoil and take with you on a late season deer hunt and build a small fire----put the foil packages into the coals untill they are snapping and popping and I swear you will be a believer in deer ribs from there on in!
 
Well I gave the ribs a try the other night.....not bad at all. I boiled them for 40 minutes, changed the water out and boiled for another 20 minutes. Gave them a seasoning rub of garlic powder, garlic pepper, pepper, and a shot of liquid smoke. A light brush with oil and 1/2 hour at 325 F, then a liberal coating of barbecue sauce with a dash of salt and about 20 minutes at 300 F.

Flavor wise they turned out quite well with only a hint of the tallow taste. The meat was tougher than I would like, so maybe I needed to boil it longer or lower temp in the oven....not sure. Next year/deer I'd like to give them a greek rib style treatment and see how that works out.:)
 
I let the chickdees, whiskey jacks, foxes and wolves eat mine. I trim all the meat I can practically get off the ribs and then they go in my bait pile for trapping. Hanging a deer for a few days tends to dry out the rib meat anyway.

I figure the deer was destined to be wolf food anyway, I just helped it along and I kept some of the tastier pieces.
 
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