Deer Ribs

[Scattergun2570]

Does anyone eat them ? If so,,how do you prepare?

[Dave Bulla]

I've made them once and they were amazingly good right up until I took a drink of a cold beverage and all the "juice" in my mouth set up like chapstick...  Felt like I'd tried to chew a spoon full of crisco.

I just smoked them in my smoker like any other ribs but I did take special care when skinning to keep as much of the flank meat on them as possible.

I've got two giant slabs in the cooler right now and I'm gonna try them again.  Maybe my memory is worse than the ribs were.

[Roger Norris]

Ron LaClair cooked some veeeeery slow over coals and they were great. The waxy fat seemed to have run off during the process. VERY slow.

[ksbowman]

I'm with Dave as far as my experience eating them. The tallow sets up in your mouth and isn't pleasant. The only difference is even after 35 years I'm not going to try them again. My dogs think they're the best thing since sliced bread though.

[Cyclic-Rivers]

Roger, I'd like to hear more about the slow cook over coals.

Was this over a fire or on the grill? were they wrapped or open pit?

[stringstretcher]

Cooked in a crock pot with what ever seasoning you want until the fall of the bone.  Just as good as any other rib out there.  And yes, cooked on slow and low.

[Benchmade111]

I think the last time I had them. We boiled them first. Then simmered them in BBQ sauce. In a pan till they fell apart. I remember them being good. I just got a set I'll get back to you on this.

[Scattergun2570]

Originally posted by Dave Bulla:
I've made them once and they were amazingly good right up until I took a drink of a cold beverage and all the "juice" in my mouth set up like chapstick...  Felt like I'd tried to chew a spoon full of crisco.

I just smoked them in my smoker like any other ribs but I did take special care when skinning to keep as much of the flank meat on them as possible.


I've got two giant slabs in the cooler right now and I'm gonna try them again.  Maybe my memory is worse than the ribs were.

Thats exactly what happened to me earlier this evening..the fat solidified..and it was nasty,stuck to the roof of my mouth. This was even after I trimmed enough fat off to fill up a 4 1/2 cup measuring cup. Maybe another method would be better. Also,,I felt like it had an odd smell.

[David Schroeder]

I put elk ribs in the large crock-pot w/ red chil on low,over night, take out the bones @ u have a heck of red chili elk meat that cant be beat.