Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: liljozie495 on November 27, 2013, 07:39:45 PM
-
Iv herd that you can make BBQ deer ribs, has anyone tried this before and is there any sort of recipes or where to look for some? We froze te ribs from our deer this year sense we herd it is do able. Any info anyone? :-)
-
they are excellent BUT - cook them slow on low heat to get them tender then blast the heat right when you want to eat them and eat them fast. there is a lot of fat that turns to tallow and it can really take away from the meal. have them with warm beer and you will be ok.
-
I just made some. Could have rendered more fat off, but we liked them.
Start by removing all visible fat.
Rub with salt and pepper as well as garlic salt, onion salt, or other rub of choice.
I put mine is a shallow casarole dish. Wrapped in tinfoil, but with holes down low to allow for drainage. 300 for about 3-4 hours if they are nice and thick like mine were. Small wt may take less time.
Remove from foil carefully, coat in your favorite BBQ sauce, then put back in the oven now at 425 for 15-20 mins - keep a close eye on it. You just want it to start to brown and crisp the bbq sauce coating. You may want to let it stand and drain for a few minutes to allow the fat juices to thin out as much as you can. But tastes best while still hot.
(https://scontent-a-sjc.xx.fbcdn.net/hphotos-prn2/1383043_10152007625686554_1493150700_n.jpg)
-
Looks pretty good. So when you do it again you would remove as much fat off as you can? What was it, a mule deer, or blacktail? I'm gonna give that a try next time.
-
That was a good sized mule deer. Yeah, remove as much fat as you can. Also, eat when fresh and still hot for best results. Updated recipe above after thinking about it a bit...
-
Yes, they can be great! Either slow, indirect heat on a grill for 3-4 hours, basting the BBQ sauce on in the last 20 minutes, or in the oven as wafisherman says.
-
If you don't render off as much fat as possible you will be left with a coating of fat in your mouth when eating deer ribs. And I also don't recomend eating deer ribs cold because of the fat that will coat your mouth while eating. I like to boil mine for a few hours before cooking them to get rid of as much fat as possible. If there is a lot of fat in the water after boiling for an hour I will change out the water and boil the last hour with fresh water.
-
Looks GREAT and now your making me hungry.
I guess its off to the freezer.......deer something/anything sounds good. :tup:
-
One you've trimmed them up well and removed nearly every bit of fat, cook them in an oven or slow cooker. No matter how long you cook/smoke them on a grill, they won't be tender enough. They dry out pretty bad as well. Same is true with elk ribs. Tried one last time with elk ribs a while back and let them smoke and slow cook for nearly 6 hours on the Traeger, and they were still too tough and chewy for my likes. As much as I hate to say it, you just can't beat cooking deer/elk ribs in the crock or oven. :twocents:
