Rib meat?

[J-dog]

How many take the rib meat? east west? how about back country crews ???

Our WTs are small but always took the ribs off for extra burger meat. or to roast in crockpot. Course I dont get to kill too much so want every ounce of meat I can get when I do LOL!!!

Just wondering? was watching gutless method videos on YT and seems those guys dont mess with rib meat?

[ChuckC]

My opinion is, although rib meat tastes good, the fat in it is "hard fat" or tallow.  Start chewing on that rib and when it gets in your mouth and cools a bit your entire mouth is coated in tallow / fat.

I always ( still) cut off all rib meat so the carcass looks like it should when disposed of.  I often, however, now share the rib meat with the wild critters by tossing the strips into the bushes and trees around the kill site (west) or in a vacant lot at home.
ChuckC

[Eric Krewson]

I like deer ribs, I pressure cook ribs for 30 minutes, give them a coating of olive oil followed by a good rib rub or BBQ sauce and brown them on the charcoal grill with lots of hickory thrown in.

Mighty good eating!

[DanielB89]

I will agree that the ribs have a very different textured fat in it.  If you eat it, it will coat your mouth with it.  IT is way tacker than anything else I have ever ate.  I used to get all the meat off of it to make sure I did my part, but honeslty, I don't like the rib meat much, so I do not fool with it very much, but I do take all the flank and such off.

[Orion]

I love deer and elk ribs.  Pretty much do what Eric does. Cook them on the grill for an hour so in a covered pan with water. This removes most of that hard fat Chuck is talking about. Then pop them on the grill and baste with BBQ sauce. Yum. Yum.    

[lt-m-grow]

I have had them and they are just ok to me, so no I don't save them for two reasons:

1.) Many times the inside of the rib meat is exposed for a relatively long period before processing and can get bacteria and/or pests doing what they do on it. i.e. gutted deer hanging in a tree and not in a walk-in cooler.

2.) Frankly, there is very little meat of any kind on the ribs.  So though I could protect it from item 1, I don't know why I would bother.

[ChuckC]

Ill try that Jerry.  I like ribs of all kinds, both the taste as well as the "journey" of eating them, but I sure didn't appreciate all that tallow in my mouth !
ChuckC

[Doc Nock]

Do you guys do this rib eating after it's been frozen?

I find deer fat (most game) gets a "rancid" taste in the freezer before long...

Since I live off my deer burger from freezer all year long, and get it ground with NO hog or beef suet added, I find the taste of the deer rib fat to be rather unpalatable!

I only once tried doing fresh ribs in oven with BBQ sauce... guess didn't do it right cause it wasn't very good... obviously, (I hope) I use most of the rib meat for "trim meat" in burger so then freezing it didn't seem to work too well...given the high fat content between layers of rib meat on PA WT deer I've gotten.

[SuperK]

Years ago, a buddy of mine use to cook deer ribs for the "crew".  They were great!  I tried one time and I didn't do it the same way, obviously!  They turned out nasty.     :confused:   I ain't messed with them since.

[Orion]

I only use trim meat for my hamburger and remove almost all the fat before I grind it.  I don't add any other meats to my ground venison either.  Can't say as I've ever had a bad batch.  

I would not use rib meat in the hamburger though.  It is mostly fat, and that fat is about impossible to separate from the meat with a knife.  

I never leave the carcass/meat exposed for long periods. Elk might hang a few days in game bags, but no insects can get at the meat there.  Deer I process the day after I shoot them.

I usually eat one meal of ribs right away, without freezing them.  Haven't noticed any difference in taste on those that were frozen for several months though.

Chuck:  It's important to add water if necessary to boil/bake off almost all of the fat that's on the ribs.  Usually an hour does it.  Sometimes it takes a bit longer. Pressure cooking, as Eric does it, would be faster.

[wingnut]

Well not to be contrary but it's serious waste if you do not take the rib meat out with you.  In Alaska if you did that and got caught you would have to pay to go get it no matter how rotten it was and then be fined and possibly jailed.

I've seen pics here of guys leaving the neck meat and rib meat behind on an elk and it's just wrong.

Mike

[old_goat2]

I take what I can get that isn't just a thin film of meat. Saved the ribs on last really small whitetail deer, boiled them for little over half hour and then smoked, were absolutely best snack ribs I've ever eaten. On elk I plan to just do a rib roll and make pinwheel steaks out of it. You tube rib roll method, some western states it's mandatory to take rib meat, some it's not.

[kskickapoo]

I used to hang my deer to "tenderize" but didn't notice any appreciable difference so now I butcher up as soon possible to avoid the rib cage drying out.  I now cleave the rib cage off, split, trim, season and throw in the electric smoker for 2 hours at 195'.  Eat hot or cold they're great.

[Possum Head]

I like to job a stick of rebar through the rib cage to pin it to the ground and shoot coyotes off it with my .243

[BWallace10327]

Careful talking like that Possum Head, the cavalry will come galloping in on their high-horses.    

oops

Originally posted by Macatawa:
 

Originally posted by Possum Head:
I like to job a stick of rebar through the rib cage to pin it to the ground and shoot coyotes off it with my .243

[/b]

Best option to date...  

[Possum Head]

quote:Originally posted by BWallace10327:
Careful talking like that Possum Head, the cavalry will come galloping in on their high-horses.