Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Venison Ribs

MACMAC Posts: 442
edited 3:50AM in EggHead Forum
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! ! !


  • 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.
  • MACMAC Posts: 442
    Thank you my friend.
  • stikestike Posts: 15,597
    maybe treat them like a rack of lamb. hot fast and as rare as you dare.
    ed egli avea del cul fatto trombetta -Dante
  • RRPRRP Posts: 21,941
    hey old timer good to see you still stop by - hows the appraisal biz treating you?
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • FidelFidel Posts: 10,172
    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 :sick:
  • PopsiclePopsicle Posts: 520
    Your best bet is to bone them out and use for chili or hamburger meat.
    Willis Tx.
  • Popsicle wrote:
    Your best bet is to bone them out and use for chili or hamburger meat.

    x2 this is what we do. Tried the ribs once, it wasn't worth it.
Sign In or Register to comment.
Click here for Forum Use Guidelines.