Bringing Deer Home

[Deerhunter]

A friend and I were told that you couldn't smoke deer ribs. We were told that they would dry out too fast. We put a dry rub on them and then put them in the smoker. We used some toothpicks to attach a few pieces of pork roll on each one. The best parts to use are the thicker pieces on the front of the ribs. A large doe or nice buck is the best way to go. They turned out great.

[oneounceload]

Would you guys take a steak out, and hang it in a tree for a week with cheese cloth over it, and then throw it on the grill?

Depends on the temperature - the finest steak houses "age" their meat for long periods of time to develop the flavor better - venison is no different.

Now, if the temps are too warm, that is something different - you need to cool it down, but not by placing ice inside

[Teirst]

Ever hear of Kobe Beef before?


Aging meat is a very common practice

[FrankenMauser]

Would you guys take a steak out, and hang it in a tree for a week with cheese cloth over it, and then throw it on the grill?

The "finest" Beef is aged a minimum of 21 days (some types more than 50 days). They hang it in a warehouse, rather than a tree.

[shortwave]

A friend and I were told you couldn't smoke deer ribs.

I tried that once but couldn't keep them lit..

Soooo, I just bone most of them out.