It Would Suck...

[Roon]

To be a vegetarian, and not be able to enjoy,  venison ribs, pork ribs, jazzed up buffalo wings and spicy honey garlic wings.

[not on the rug]

Agreed.  I grilled 8 ribeyes for dinner tonight and nobody remembered to snap a pic.   Reverse seared them by smoking them with mesquite for 10 minutes then letting the coals get super hot and searing them for 1 minute on each side.  Perfect medium rare deliciousness 

[Kype]

never had venison ribs, but no stranger to pork ribs. my favorite meat to smoke. tonight i smoked wings over cherry. half spicy half bbq and used real wood in a real wood smoker. nothing can come close. 

[Roon]

1 minute ago, Kype said:

never had venison ribs, but no stranger to pork ribs. my favorite meat to smoke. tonight i smoked wings over cherry. half spicy half bbq and used real wood in a real wood smoker. nothing can come close. 

Once you trial and error some venison ribs. When you get them right nothing better

[Buckeyes11]

Def gonna ask my butcher to put them aside next year. Gotta try em 

[mazzgolf]

I actually thought about keeping the ribs from the last one I butchered myself - but when I cut some up and I looked, there seemed to be hardly any meat at all, and there seemed to be some kind of tendon or silverskin or "something" inside what little meat there was between the ribs. So I bagged it since I wasn't sure what I was doing and I didn't think I would be able to do anything with it. It was a young doe, maybe that's why I didn't see anything worth cooking.

For those that went through the trial and error already... what are some secrets to cooking venison ribs?

[Roon]

24 minutes ago, mazzgolf said:

I actually thought about keeping the ribs from the last one I butchered myself - but when I cut some up and I looked, there seemed to be hardly any meat at all, and there seemed to be some kind of tendon or silverskin or "something" inside what little meat there was between the ribs. So I bagged it since I wasn't sure what I was doing and I didn't think I would be able to do anything with it. It was a young doe, maybe that's why I didn't see anything worth cooking.

For those that went through the trial and error already... what are some secrets to cooking venison ribs?

I brine them for 3or5 days prior to freezing.

When ready to cook they go in a roasting pan, salt, pepper, garlic, onion and top with some brown sugar,  pour in some root beer cover tight with tin foil and bake 285° for about 4 hours and finish up on the grill