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Venison Ribs
MAC
Posts: 442
I have to AX a question. Has anyone done venison ribs on the BGE? I just speared a deer and made the back strap into chops. So now I have rib sections left. Any ideas will be greatly appreciated. Have a GRRR . . .ATE Day! ! !
Comments
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When I have tried they dried out severly. There is no fat on them to keep them moist. If you are going to try it, I would reccomend covering them with bacon to add the fat.
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Thank you my friend.
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maybe treat them like a rack of lamb. hot fast and as rare as you dare.ed egli avea del cul fatto trombetta -Dante
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hey old timer good to see you still stop by - hows the appraisal biz treating you?Re-gasketing America one yard at a time.
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very little meat and lots of tallow. Deer tallow is nasty, bitter, awful tasting stuff.
Ribs generally get tossed. There is about 4-5 pounds of meat in there, but the amount of work to separate the good meat from the fat isn't worth the effort.
If you have dogs, however, they make a great dog treat. Cut them into individual ribs and cook them hot and fast until they turn jerky-like in consistency. -
Dont waste your time--venison ribs are awful
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Your best bet is to bone them out and use for chili or hamburger meat.
PopsicleWillis Tx. -
Popsicle wrote:Your best bet is to bone them out and use for chili or hamburger meat.
Popsicle
x2 this is what we do. Tried the ribs once, it wasn't worth it.
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