Thread: deer shoulder
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Old 07-24-2013, 12:43 PM   #13
Take a breath!
Join Date: 10-25-11
Location: Troy MI (dreaming of sitting in a treestand)

The ribs will be hard because the meat to fat ratio and how it all blends together. Lots of tendents too. If you do them cook them like normal ribs but the cut all the meat off the bones then chop them up in small chunks. Then re add more rub and make them like brunt ends. Add a
Some almost cooked bacon cover with sause mix it all up and eat.
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