Favorite way to do game ribs? **Pics Added!!**

[Hornseeker]

I saved all my ribs off my moose and they have a LOT of meat on them. They are cut into like 3 inche sections, about 10 inch long "racks"...

I took one section and rubbed it with some chipotle seasoning I love, then I "brazed" them on the grill... then I put them in a cake pan and covered them with sauce, then poured about 1/2 a beer and some apple juice in there, then let them "boil" or "simmer" in the cake pan on the grill on low for about an hour. They turned out REAL good... however, they could have been a little more tender. Any tricks to "tenderize" them a bit more, make the meat "easier" to eat?

Thanks all!

[pianoman9701]

Yes. Cook them hot (450) in the oven for about 30 minutes with only the seasoning on them, no sauce. Then, add the liquids, seal the pan with foil or put a lid on it to trap steam, and cook at 275 for about 2.5-3 hours. If you want to cripsy them up a little, you can throw them on the grill for 5 or 10 minutes on each side, but they'll be falling apart, so be careful.

[quadrafire]

Yes. Cook them hot (450) in the oven for about 30 minutes with only the seasoning on them, no sauce. Then, add the liquids, seal the pan with foil or put a lid on it to trap steam, and cook at 275 for about 2.5-3 hours. If you want to cripsy them up a little, you can throw them on the grill for 5 or 10 minutes on each side, but they'll be falling apart, so be careful.

That sounds pretty good.

I do pork ribs in the smoker for 6 hrs at about 200-220. 3 hrs  uncovered, wrapped in foil for another 2 then uncovered for the last hr. You could do a few minutes on the grill at the end if you wanted them with sauce. I only do a dry rub prior to smoking (preferably put it on the night before and wrap tightly in plastic wrap). You can thank Whitey for this rub

1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne
Preparation:
Mix paprika, kosher salt, sugar, mustard powder, chili powder, cumin, black pepper, garlic, and cayenne together and store in a tightly covered container.

[Hornseeker]

Sounds good, I'll fire them up here in the next couple days and give a report... Might not try that rub just yet, as I have a couple on hand that I like... but I'll try and get to it someday! (then again, I might try it if I have most the ingredients handy!!)

[h20hunter]

If any is slow cooking and then grilling moose ribs and NOT posting pics I move that they are banned forever!

[Wea300mag]

If you want the ribs to be tender, you have to go "low and slow". Given the shear size of moose ribs and their lean-ness compared to pork, I would use Quadrafire's method, modified slightly. In other words it would be 2 hours uncovered, followed by 3-4 hours wrapped, followed by about 30 min unwrapped.

[steeleywhopper]

If there is a layer of membrane on the back side of the ribs, then don't forget to peel it off before you cook.

[Special T]

I took some Elk ribs (full length) over to a buddies and he cooked them at 180-190 for 5.5hrs. They were the BEST ribs i have ever had... the cartiedge turned to jello!  He has a big green egg... the best way to prepare!

[Hyde]

Season well, then 15 minutes in the pressure cooker on high pressure.   Then cook as you would.  Saves tons of time! 

[Hornseeker]

Ok, Ok...I"ll take a few pics and get these things going... slowly.....

[Hornseeker]

Alright, made a rub that was similar to what Quad suggested... Put these in the oven at 180, uncovered for about 2 hours, covered for about 2 hours, then uncovered again for about 1 1/2 hours.  Near the end, I actually cut the rack up into individual ribs, sauced them, and let them go about 1/2 hour. Turned out very good. They could have been more tender. Some of the outter meat was almost impossible to chew, but most of the stuff closer to the bone was tender and delectible! Another thing, for anyone who likes fat, like myself.... this moose fast is good flavored, not far from beef...



LOTSA meat on these things!


After a couple hours....


Sliced off bone...


And when all was said and done, to make it easier to eat for the kiddos... I sliced the meat off the bones... had a couple sweet potatoes on the side...


As all of this was going on, I was cleaning guns on mommas island... she was out of town!!

[quadrafire]

Hmmmm Not sure what to tell you. Maybe those same times closer to 200-220 degrees They look delicioso anyhow.

I like the grain on that single shot. What is it?

[Hornseeker]

H&R .410. My first gun. That piece of maple was probably not the "norm" on that gun... pretty cool for sure!