Moose ribs
- Thread starter Bowie
- Start date
I'm certain they will be 100% better than Venison ribs! the fat in the venison is horrible!
I boil them for an hour; make a barbeque sauce and thin it with the water from the boiling operation; place ribs in the very thin sauce and simmer for another 2 hours; take the ribs out and reduce sauce, ribs on grill or under broiler, slather with the reduced sauce.
They are pretty good, but more importantly, it's about 5 packages less of ground meat (which wears a little thin after awhile).
They are pretty good, but more importantly, it's about 5 packages less of ground meat (which wears a little thin after awhile).
Johnn Peterson
CGN Ultra frequent flyer
- Location
- Chemainus B.C.
I posted this slow cooker receipt earlier on the thread for Elk ribs. Check the post but here's the receipt again
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Beef ribs, but I have done moose ribs in a very similar way
Difference with moose ribs is that most game fat is a bit strong flavored.
So I will trim as much external fat off the moose ribs, then simmer them in water with onions, garlic, bay leaves and peppercorns for a couple of hours. This will leech out some more fat.
Pull out the ribs, and rinse them off. Skim all the fat off the simmering water (it's kinda a stock now) but you GOTTA skim off the fat an scum.
Then the ribs get coated in mustard and liberally sprinkled with a dry rub. Lots of dry rub recipes on the intraweb, any will do, find on you like.
Put in smoker or use the BBQ at low heat, with wood chips in a pan. Put heat on one side, ribs not on direct heat.
Put a pan with onions and tomatoes in it, to also smoke.
Ribs should slow smoke for most of the day. Baste with apple cider vinegar form time to time. Or make a "mop" mixture and baste it with that. Take the onions and tomatoes out when they are blackened and smokey.
Make a sauce from the onions, tomatoes, a bit of the simmering stock, some vinegar, some brown sugar and whatever else you like.
I've also just boned out the rib meat and simmered it in saucy stock for hours. It's good too.
Difference with moose ribs is that most game fat is a bit strong flavored.
So I will trim as much external fat off the moose ribs, then simmer them in water with onions, garlic, bay leaves and peppercorns for a couple of hours. This will leech out some more fat.
Pull out the ribs, and rinse them off. Skim all the fat off the simmering water (it's kinda a stock now) but you GOTTA skim off the fat an scum.
Then the ribs get coated in mustard and liberally sprinkled with a dry rub. Lots of dry rub recipes on the intraweb, any will do, find on you like.
Put in smoker or use the BBQ at low heat, with wood chips in a pan. Put heat on one side, ribs not on direct heat.
Put a pan with onions and tomatoes in it, to also smoke.
Ribs should slow smoke for most of the day. Baste with apple cider vinegar form time to time. Or make a "mop" mixture and baste it with that. Take the onions and tomatoes out when they are blackened and smokey.
Make a sauce from the onions, tomatoes, a bit of the simmering stock, some vinegar, some brown sugar and whatever else you like.
I've also just boned out the rib meat and simmered it in saucy stock for hours. It's good too.
