Deer ribs

How do you guys do your deer ribs , smoke , grill ,? I have never tryed them and heard some like them. Please help me with a recipe I would love to try them. Thank you , stay on top broz

I have never tried em whole like spare ribs. I always take the meat off and add to jerky pile or stew meat.

Eat them quick after cooking as I never liked them cold. Too much tallow tasting for me.

I grilled some a while back I used a rub on them ( I can't remember which one now) and cooked them slow in a Oklahoma Joe. I started picking on them when they where on the grill and they were pretty good. After they got cold they got real tough. But that was a buck I shot in hot weather in the rut and cleaned him and had him on ice in just a couple hours. One of the tougher deer I ever cooked.He just needed hang a little.

Marinate them first...then a rub....then cook. They always say to serve deer rare but I can't bring myself to do it...we have too many things these deer around here carry. You can also par boil them first. Lot of people like that.

They ain't backstrap...but I try not to waste a thing.

Just pick a marinade and rub to your liking...I really like a Kansas City style barbecue sauce sometimes over the rub.

I have also cooked whole sides of small deer before and whole shoulders and when you get it just right it's all good.

I ain't no chef or even a good backyard cook...more of a caveman. Worlds greatest hunter though....as long as no one else is around.

Personally I don't like deer ribs,I think the fat and blue skin give them a bad taste that keeps on giving.

I fiddled with them for years, I have smoked em. grilled em, baked em boiled em. fried em BBQed em. and cut the meat off and ground it and slow cooked it in crockpot.


And the absolute best way I have found to do with them .........



wait for it...........



Is give them to my neighbor!!!!!

:hesaid

I use em for ground meat. Clean em up fairly good. I do add 2 teaspoons non fat dry milk per pound for a binder. It doesn't alter the taste. My deer burgers have nothing. No no beef no pork no nothing. Just plain old salt and pepper.
Keep experimenting until you find what you like. We all have done this. It' s just another to enjoy the greatness of hunting. Good luck.

Mac from Missouri

We did years ago . Boil till they come off the bone , put in pyrex dish and cover with bbq sauce . Bake at 300 degrees for 45 min .

Slow cooked in the oven they can be ok , not all the time though ...lol

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Originally Posted by cevans

Eat them quick after cooking as I never liked them cold. Too much tallow tasting for me.

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I boil them for about a 1 hr. to 1 1/2 hrs. then smother in barbq. sauce an bake on 250 for anther 1 hr. or so..
turn out great.