Ribs

[basset]

Was just rearranging the freezer and found a rack of venison ribs... any suggestions? They're good in the slow cooker but it gets awful greasy.

 

[TNDeerGuy]

First you'll need beer, then thaw out the ribs and fire up the grill. After that throw the ribs in the trash, drink the beer and grill up a nice thick rib-eye, t-bone or backstrap that you have marinating in olive oil, rosemary, thyme, garlic, salt/pepper in the fridge�while continuing to drink even more beer!

Just an idea!

 

[basset]

I try not to get dehydrated while I'm cooking...

 

[rabbit hunter]

The beer should be automatic when grilling is involved. But if you want to cook the ribs, get your charcoal at about 225 degrees and cook for about 3 1/2 hrs then check, should be ready.

 

[basset]

Ended up with a compromise of that and a recipe I found online... ribs are in the oven at 250 degrees right now, wrapped in foil with some garlic powder, apple cider vinegar, and Paula Deen steak seasoning. gonna go hang my new trail cam if I can get it to work, come back and finish the ribs on the grill late this afternoon. Will report back tonight.

 

[basset]

Not bad, actually. Cleaned out the shed instead of putting out the new cam, so I couldn't get out to the lease and all the fat I trimmed off the ribs before cooking, and the bones that were left after supper, ended up down on the creek bank behind the house with the cam pointed at them. We'll see what shows up, coyotes and the neighbors' dogs most likely.

Anyway, gave the ribs six hours at 250 then seared them on the grill and piled them up away from the flame with John Boy & Billy bbq sauce on them. I have quit listening to JB&B since they started spending too much time talking about politics and their sauce was never that great, loaded with corn syrup and way too sweet, but we had some in the refrigerator and I wanted to use it up.

Tasted good, texture was OK but probably could have used a little more time in the oven, had to eat them right off the grill though because the fat hardens up so fast. We're probably through eating ribs for awhile, just too much trouble to get the meat off the bone.

I have some good sauce right here, was saving it for better meat though - the bbq sauce at the Irish Picnic in McEwen is the best bought sauce I have ever encountered and right up there with the best homemade, was over there yesterday and got a couple bottles which I will now ration out carefully for quite some time.

 

[rabbit hunter]

6 hours is a long time...........usually 3 1/2 is plenty

 

[basset]

one of the recipes I saw online called for 18 hours at 225, thought that was a little too much

main issue with deer ribs for me is the fat.

 

[DntBrnDPig]

wow,i could pork ribs for 6 hours..i would think deer ribs would be jerky by then. 18 hours would be inedible.