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

I have only cut the meat off the ribs and turned it into sausage. Some of these recipes sound excellent though. Next year I may have to give them a go.

:cool:
 
SuperCub said:
Deer ribs = BARF! :puke:

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You just said you don't eat deer at all a few posts ago.

Make up your mind! :D

I'll put in the good word again on the 'eat them while they're hot' advice.

I strip the meat out from between the ribs and use it in stews or on rice after cooking them in some Honey Garlic rib sauce.

It ain't tenderloins, but it's good all the same.

Cheers
Trev
 
coyote bait. like most found them to fatty and gross tasting fat at that. shameful, they looked and smelled so wonderful on the grill cooked to perfection, everyone around the table had the same sour look after the first bite. much the time a friend served a beuaitfully prepared merganser...
 
I've tried various recipes for deer ribs but cannot equal the deer ribs my Mom made when we were young(and hungry) teenagers .
Eaten hot out of the oven the fat was crispy and sweet and the meat fall-off-the-bone tender .
She cooked them in such a way that most of the fat was rendered off .
I like deer ribs if they are fresh, not frozen . The fat on fresh deer ribs has a sweet taste, but once frozen or even aged too long....yuck .
 
My eight step method of cooking deer/ caribou/ elk ribs
Step 1- Freeze Ribs
Step 2- Use meat saw to make a nice looking cut of ribs
Step 3- Throw in largest roasting pot available
Step 4- Throw in oven for 1.5 hrs at 300 degrees with salt and pepper
Step 5- Drain liquid from roasting pot
Step 6- Cover ribs with lots and lots of your favorite rib sauce
Step 7- Throw back in 300 degree oven for 1 hour
Step 8- Enjoy with side dish of choice and Cold Beer
 
This past weekend I cleaned and cut up a side of fresh moose calf ribs ...oven roasted @ 450 till the edges were browned ....tightly packed in a roaster @ 300 in a braising liquid(S & P,onions,garlic, canned tomatoes, tomato paste,brown sugar, Worcestershire sauce and water to cover) for about 6 hrs till very tender....place on BBQ slather on Sauce ....Was very good .
Gonna try the other half this weekend in my Ugly Drum Smoker using the 3-2-1 method .(No braising)
I will still have, in the freezer, two more sides of calf ribs left from the other calf that I shot....buddy sez he don't eat ribs .....his loss,my gain .
 
you have to cook off and remove the tallow first, then mix with pork ribs and seasoning , BBQ sauce and then finish cooking.
 
we now find for what it's worth, it's not worth it! We cut off as much fat as possible and slow cook the rib meat in the slow cooker, skim off all remain fat and let the dogs have a treat along with their reg dog food. When we want ribs, we get pork ribs and follow the recipes on the bbqpitboys web site.
 
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I've been using them as sausage meat until now. I don't find a whole lot of meat on them 1stly and 2ndly they are often the bloodshot portion of the animal. I try to avoid hitting the front shoulder like on TV shows.
 
kevin.303 said:
coyote bait. like most found them to fatty and gross tasting fat at that. shameful, they looked and smelled so wonderful on the grill cooked to perfection, everyone around the table had the same sour look after the first bite. much the time a friend served a beuaitfully prepared merganser...
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:D LoL merganzer! You need an awefull lot of bacon to cover up that taste.
Better to batter and deep fry it then serve with (a lot of) tartar sauce I should think.
 
Just throw them in a roaster or slow cooker with a bottle or two of dry garlic sparerib sauce. No recipe needed and it's never failed me yet. YUMMMY :)
 
I enjoy deer ribs as well, done slow in the oven or on the BBQ with lots of sauce, they are pretty good. Its important to remove as much of the fat as possible beforehand.
 
Best way to get rid of the tallow is to simmer them- not boil. Simmering keeps the fat and crap on the top of the liquid. Boiling keeps the fat rotating back into the bottom of the pot, coating your ribs.

When tender, remove from water, wash off and BBQ or whatever you like
 
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