Deer Ribs

[Boneyard Bowhunter]

Most guys throw the deer ribs away when cutting up there deer. DON"T DO IT. Take the ribs FRESH from the deer and throw them on the grill with some seasoned salt and pepper or some BBQ sauce. It is the best deer meat you ever had. DON'T try freezing them the fat will go rancid and it will taste like
a bloated road kill. But fresh ribs are mouth wattering.

[Wai]

I was thinking of doing that.  There's meat between the ribs that you can cut out and grind into hamburger too.

[Juniper Bow]

In my experience with deer ribs, they can be good, but the fat is awful. The meat is very good when the ribs are cut from the deer and thrown right onto the grill, but the fat is very tallow-like and unpleastent if you get some of it in a bite. Perhaps there is a trick to cooking them that renders off the fat?

[Long Hunter]

I cut the ribs up in sections small enough to get into a large pot, like a pressure cooker.  Then I parboil the ribs to get rid of the fat, rinse in clear hot water then grill low and slow.

I have frozen deer ribs many times and used this technique on frozen ribs with great success.   I have never had rancid fat from freezing ribs.  But I do think they are best when fresh.

[Doc Nock]

I've also always read that venison fat turns in the freezer...and my experience supports that it does something..if not rancid, it tastes like ca-ca!

I think I once did do some fresh and liked it and then wondered why the frozen ones sucked in stereo.  Must be the fat issue.

In recent years, the few deer I've gotten were in incredibly good shape (does) and the rib meat was so layered up in FAT it was so hard to use, I dind't even mess with it for burger meat...

There is a time when there is too much of a good thing(fat)?

Great thoughts...thanks for posting and letting me learn.  Might have to try one fresh next year