Post by: fishingnut71 on October 08, 2010, 07:22:24 PM
Post by: Wazukie on October 08, 2010, 07:23:45 PM
Post by: Alan K on October 08, 2010, 07:41:19 PM
Post by: WDFW-SUX on October 08, 2010, 07:42:35 PM
Post by: fishingnut71 on October 08, 2010, 07:43:43 PM
Post by: tralam on October 08, 2010, 07:47:10 PM
Post by: Lightning_Rider on October 08, 2010, 07:52:02 PM
Post by: TheHunt on October 08, 2010, 08:00:23 PM
Post by: fishingnut71 on October 08, 2010, 08:04:29 PM
Post by: turkey slayer on October 08, 2010, 08:19:27 PM
Post by: Humptulips on October 08, 2010, 08:47:24 PM
Here's how I prepare them,so simple.
Put them in some water and simmer for a couple hours. Need this to tenderize. Pull them out and put in a greased pan ,cover with barbecue sauce and cook in oven 'till done. Seems like it takes about an hour but I'm not to good at writing down recipes. You can spoon a little sauce over them midway.
I make my own sauce. I prefer it real smoky and less sweet. Never wrote anything down. I just go by taste but it has tomato sauce, mustard, horseradish, smoke seasoning, honey, a dash of salt and one only drop of Daves Insanity sauce.
Don't get me started on Elk ribs. There even better. In fact I have some in the freezer now. I know what's for supper tomorrow. :)
Post by: 724wd on October 08, 2010, 09:10:36 PM
Post by: Blacklab on October 09, 2010, 11:13:10 AM
We've always just ground 'em. . . Thinkin' about smoking 'em this year. :dunno: Just got a new smoker and am dying to smoke something other than trout/salmon.
What kind of smoker? just curious I love smokeing meat :drool:
Post by: PolarBear on October 09, 2010, 11:17:18 AM
Post by: Bigshooter on October 09, 2010, 11:30:26 AM
i suppose if they're done right, they'd be alright... i did them wrong one time (and only one time) and that fat is absolutely terrible! my whole mouth was covered in tallow... bout made me puke! you can have them deer ribs!
+1
Deer and elk fat is the worse fat you will ever eat.
Post by: lokidog on October 09, 2010, 11:33:33 AM
i suppose if they're done right, they'd be alright... i did them wrong one time (and only one time) and that fat is absolutely terrible! my whole mouth was covered in tallow... bout made me puke! you can have them deer ribs!
Deer fat is not like beef fat, it is tallow, better to make candles than eat. You definitely need to strip the tallow off nad slow cooking before smoking is also likely the ticket. I just noticed swome ribs in the freezer from last year and was thinking about doing them up tomorrow.
Sidenote, marinate or dry rub that big rectangular cut of meat (not a butcher so I don't know its proper name) on the rump, smoke for about 4 hours at 150 to 200, cut thin for sandwiches... :drool: :drool:
Post by: billythekidrock on October 09, 2010, 07:47:31 PM
Oh my god, I can't believe anyone is grinding up the meat on deer ribs. :'( That is absolutely my favorite cut. :)
Here's how I prepare them,so simple.
Put them in some water and simmer for a couple hours. Need this to tenderize. Pull them out and put in a greased pan ,cover with barbecue sauce and cook in oven 'till done. Seems like it takes about an hour but I'm not to good at writing down recipes. You can spoon a little sauce over them midway.
I make my own sauce. I prefer it real smoky and less sweet. Never wrote anything down. I just go by taste but it has tomato sauce, mustard, horseradish, smoke seasoning, honey, a dash of salt and one only drop of Daves Insanity sauce.
Don't get me started on Elk ribs. There even better. In fact I have some in the freezer now. I know what's for supper tomorrow. :)
Yep. We do deer, bear and elk. We used to boil them for a few hours with spices and then bake/broil/bbq depending how we wanted them.
Now I throw them in the slow cooker.
Post by: KopperBuck on October 09, 2010, 07:58:03 PM
Usually throw the meat into the burger pile, but would like to try 'em. Definitely would cook 'em more like short ribs (beef).
Post by: Humptulips on October 09, 2010, 08:10:33 PM
The fat thing. Yea the tallow ain't good but you can trim off most when cutting it up. Our deer and elk are usually not that fat so it's really no problem but I suppose if you are hunting someones alfalfa field it could be.
They are really top drawer and if you are grinding them :'( or feeding them to the coyotes >:( you are really missing out.
Smoking them, I would think tough.
Post by: carpsniperg2 on October 09, 2010, 08:31:47 PM
Post by: dogtuk on October 09, 2010, 08:39:44 PM
http://www.smoked-meat.com/forum/showthread.php?t=321 (http://www.smoked-meat.com/forum/showthread.php?t=321)
Post by: Humptulips on October 10, 2010, 12:11:22 AM
yeah i grind them to. not much on them, i like beef ribs so a guy can get a fill on them :drool:You're cutting your meat wrong if you think nothing on them. About two pieces is all I can eat. It's a lot easier to make ribs out of them then burger and I get to much burger to suit me anyway.
Leave a lot of that side meat right on the ribs and they'll be 2 inches thick.
Post by: ICEMAN on October 10, 2010, 06:09:30 AM
Between the layers of fat and the bonemarrow..... :puke:
Post by: PolarBear on October 10, 2010, 08:22:05 PM
When I am hungry for ribs, I buy ribs.....:yeah:
Between the layers of fat and the bonemarrow..... :puke:
There is only one kind of rib that is worth eating, boneless pork!
Post by: 1buckdown on October 10, 2010, 09:55:43 PM
BBQ is overrated.
Post by: grundy53 on October 10, 2010, 10:03:31 PM