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Old January 16, 2012, 03:18 AM   #1
johnwilliamson062
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Deer Ribs

For beef and pork the ribs are pretty sought after, but it seems no one wants venison ribs. What gives?
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Old January 16, 2012, 10:11 AM   #2
Young.Gun.612
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Venison is a lot leaner, i believe. My dad and uncle love them though.
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Old January 16, 2012, 10:33 AM   #3
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I marinate them with a good dark flavorful beer marinade !
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Old January 16, 2012, 10:40 AM   #4
hogdogs
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I slice the meat from between the rib bones and it is used like little thin sliced meat similar to the thin slices used in "pepper steak" in the chinese restaurants...

Brent
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Old January 16, 2012, 10:45 AM   #5
Wild Bill Bucks
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I would starve trying to eat what little meat is on the ribs of the deer I harvest.

I did eat some ribs that a friend of mine cut by using a band saw and cutting through the entire back strap. All it really does is make two nice handles you can hold while eating your back strap.
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Old January 16, 2012, 09:12 PM   #6
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That thin meat goes into my grinder.
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Old January 16, 2012, 10:32 PM   #7
Gbro
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in a cast iron dutch oven setting over an open fire with Kraut and maybe some diced up apples, well then a potato boiled up in it also.
But then about 1 hour after you take that spoon you stuck in your pocket after eating and use it to scrape the tallow form the roof of your mouth.
They are darn tasty but have a lingering effect.
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Old January 17, 2012, 11:50 AM   #8
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There is very little rib meat on the average deer. its generally not worth the time and effort to BBQ them properly.
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Old January 17, 2012, 11:53 AM   #9
johnwilliamson062
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So, into the grinder?
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Old January 17, 2012, 01:23 PM   #10
Countertop
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On occasion I will slice out the tenderloin with the ribs still on it. Makes for some good cooking. Had venison at an indian restaurant once like it and loved it. Don't do it all the time though, but usually will do at least one deer that way.
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Old January 17, 2012, 01:28 PM   #11
huntinaz
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My problem with deer/elk ribs is the fat is very tacky and sticks to the roof of my mouth. They are edible, but not choice in my opinion. We grind the ribcage meat.
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Old January 17, 2012, 01:35 PM   #12
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Dog food.
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Old January 17, 2012, 01:42 PM   #13
bamaranger
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used to

Used to bone them out, but when the grinder quit, we began cutting everything into stew cubes and never looked back.

Don't fool with the ribs, but have a brother inlaw that likes em....
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Old January 17, 2012, 01:47 PM   #14
publius
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Deer fat is disgusting and there is not much meat on the ribs. I give them away if I can, otherwise they are ground into hamburger.
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Old January 17, 2012, 01:56 PM   #15
12GaugeShuggoth
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Like others have said, they can be a PITA so I just slice the meat off and toss it in with everything else that's going in the grinder.
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Old January 17, 2012, 03:14 PM   #16
Rifleman1776
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Deer ribs have very little meat on them. I don't/won't spend the time to pick it off. But, this years, I gave the carcass to a neighbor after I took all the big meat off it. He was happy to sit and pick the small stuff off for his grinder and eventual sausage.
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