Trad Gang
Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: piradad on March 13, 2017, 09:12:00 AM
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New to site and wanted to share our families new favorite deer dish: Ribs.
1. Take deer ribs off and trim fat off.
2. Use saws-all to cut ribs down to half lengths
3. Need a big canning pressure cooker. We use the one we just used to can processed venison in.
4. Pressure cook ribs for 1/2 hour.
5. We then vac seal them until we have two/three deer harvested.
6. Set up your grill. Charcoal with woodchips gives great flavor.
7. grill to "burn off excess fat" remember they should already be cooked so grilling is for a smoke flavor.
8. BBQ sauce at the end to finish off.
Haven't been able to figure out how to load a picture. Once I figure that out will post.
Enjoy
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Man that sounds awesome I am going to have to try this. I've been wantying to try deer ribs but was unsure. Now I will try this out and see how good they can be.
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I do the same as far as pressure cooking but put a light coat of olive oil on them and a good rib rub before I put them on the hickory laced charcoal grill to brown. The come off the grill fall apart tender on the inside, a little crispy on the outside and taste great.
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Another thing; I found that a skinny, long fish filet knife to be perfect for getting all that fat off the outside of deer ribs. I killed a rollie pollie doe last year that had at least 1/2" of fat on her ribs.
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I will confess(with shame) that I've never saved deer ribs due to the horror stories about the tallow. I would assume that with this method what isn't trimmed would come off in the pressure cook step? I will admit that most of the deer I take are "opportunity harvests"...i.e. they were old enough to walk, they were old enough to eat! Very few fought in the heavyweight division.(my point being I don't know they'd even merit a lot of time fat trimming if I could skip that step) Any good youtube vids out there on the rib prep?
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getting rid of all that tallow fat is imperative...it will ruin the meal for sure. I dont think that tallow renders down like regular fat and have only had it coat everything even in dutch oven slow roasted....
now I just have the rib meat made into sausage....