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Post by treetop on Nov 20, 2020 12:07:02 GMT -5
I’m sure someone on here has tried to make them looking for any tips
Normally I just cut the meat between them for grind but I thought I’d try them once
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Deer Ribs
Nov 20, 2020 12:35:35 GMT -5
via mobile
Post by titanium700 on Nov 20, 2020 12:35:35 GMT -5
I did a whole side of ribs on my BGE a few years ago.
Don’t remember how long it took but I’m sure it was an overnight cook.
They were awesome.
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Post by lawrencecountyhunter on Nov 20, 2020 13:32:16 GMT -5
I crock pot them, remove bones then use them in any sort of dish that uses pulled meat.
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Post by onebentarrow on Nov 20, 2020 13:52:09 GMT -5
I’m sure someone on here has tried to make them looking for any tips Normally I just cut the meat between them for grind but I thought I’d try them once I personally do not like deer ribs. I have cooked them meny times but I found no way to make them so they were not greasy. What I found is that I could not keep them hot enough that the grease did not coagulate and they were like having lard on them so now I just bone out for hamburger. I know this is not what you want but it is my experience with ribs Onebentarrow |
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Post by treetop on Nov 20, 2020 14:23:30 GMT -5
I’m sure someone on here has tried to make them looking for any tips Normally I just cut the meat between them for grind but I thought I’d try them once I personally do not like deer ribs. I have cooked them meny times but I found no way to make them so they were not greasy. What I found is that I could not keep them hot enough that the grease did not coagulate and they were like having lard on them so now I just bone out for hamburger. I know this is not what you want but it is my experience with ribs Onebentarrow They very well not be what I hoped I have a few other questions but I going ask in a different post just looking for new ways to use deer meat |
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Post by deadeer on Nov 20, 2020 16:04:20 GMT -5
Could try a layer of bacon on top in the smoker. A lot of time I smoke things, then hot blast them on the grill to char or stiffen up for a short while.
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Post by bullseye69 on Nov 21, 2020 12:27:27 GMT -5
I don't even bother with the ribs anymore. To much work for little gain. They don't go to waste though, I give them to my friend that has wolves. They love em!
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Post by deadeer on Nov 21, 2020 13:12:12 GMT -5
I don't even bother with the ribs anymore. To much work for little gain. They don't go to waste though, I give them to my friend that has wolves. They love em! Same here. I dont even trim out the meat between anymore. Somebody will eat them in the circle of life. |
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Post by drfleck on Nov 21, 2020 18:50:44 GMT -5
Just got done butchering a doe I killed this week. When the deer is hanging I will use a sawzall with metal blade to cut the ribs in half length wise and remove from the deer. Will also trim all the junk off of the brisket end so I end up with four nice racks. Trimmed all tallow and gristle from the ribs. Tomorrow I will season ribs, add water to crockpot, put ribs in crockpot on low until tender but not too tender. If you leave them too long it will completely fall apart and you cant eat them like ribs. Finish them on the grill or under the broiler with sauce to caramalize and char. I know the meat yield isnt that impressive and it is a lot of work but Ive been doing this for a few years and really enjoy the ribs.
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Post by drfleck on Nov 22, 2020 10:58:29 GMT -5
You can see on the rack on the right that there is more meat removed. This is because there is a layer of fat between the meat and ribs. On the racks on the left I did not remove this. This leaves more meat on the bone but also a layer of fat. These are ready for slow cooking.  |
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Post by treetop on Nov 22, 2020 11:19:14 GMT -5
I did mine like the ribs on the right
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Post by treetop on Nov 22, 2020 11:23:43 GMT -5
Thanks are you filling the crockpot full of water or just enough to cover
I’ve been told to use beef broth instead of water
Do you season again after crockpot before grill I thought about smoking them to finish
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Post by drfleck on Nov 22, 2020 11:38:00 GMT -5
I have a couple inches of water in the crock and the ribs standing on edge. I have tried it with more water in the past and didnt like the outcome. However, that was in a covered roasting pan in the oven so other factors like too high of a temp and too long of a cook time may have been the cause of disintegrating them to a pile of mush. I do not season again after the slow cook. Unless you count the sauce that is mopped on before grilling or broiling. Smoking could be good and its worth a shot. I like the high heat finish myself. If you put them on the charcoal grill I think you still get enough grilled flavor and good texture. You could always try indirect grilling to start then put them right over coals to finish.
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Post by luckyhounddog on Nov 22, 2020 11:57:06 GMT -5
This is similar to how I did mine. I dry rubbed them with Everglades Heat, Cactus dust, Lowery's, and black pepper. Made up a liquid marinade of soy sauce, worcestershire, teriyaki, liquid smoke and some of the same seasonings. Drizzled it over top and left in a tupperware over night.
Put on low broiler for 8 minutes a side and then placed on edge in a crockpot with the bottom lined with sweet onions. Added roughly 1/2 cup of beef broth. Then, sliced two apples and placed on the top.
Holy moly they were good!
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Post by drfleck on Nov 22, 2020 20:41:47 GMT -5
Finished them under the broiler when I got home from hunting. Turned out pretty good.  |
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Post by bullseye69 on Nov 23, 2020 3:57:19 GMT -5
Finished them under the broiler when I got home from hunting. Turned out pretty good. Looks good |
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Post by treetop on Nov 23, 2020 6:15:06 GMT -5
Finished them under the broiler when I got home from hunting. Turned out pretty good. Looks dang good |
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