September 28, 2010, 12:00 PM | #26 |
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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.
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September 28, 2010, 01:00 PM | #27 | |
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Quote:
Now, if the temps are too warm, that is something different - you need to cool it down, but not by placing ice inside |
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September 28, 2010, 02:15 PM | #28 |
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Ever hear of Kobe Beef before?
Aging meat is a very common practice |
September 29, 2010, 12:49 AM | #29 | |
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September 29, 2010, 05:08 PM | #30 | |
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Soooo, I just bone most of them out. |
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