Deer Ribs? Help, Please!

Deer ribs can be a disaster. There is not enough meat on them to really make it worth while. I know a lot of hunters, myself included, that do not use the deer ribs at all. The only way that I have seen them done with any success is to make a meatloaf out of ground meat that contains a lot of pork fat. Roll up the ribs curve out like a standing rib roast and then stuff the center with the meatloaf. Then put them in a roaster and oven roast the whole thing till done. The ribs come out OK but the main portion is the meatloaf stuffing. I do not know of anybody that has had much luck in the smoker but it is worth a try. If you do smoke them then I would keep the fire and your expectations really low and foil pretty quick. If these were mine I would get out the old bone saw and cut them into chicken wing sized portions with two ribs per piece. Then grill them a little over the fire. About 3/4 the way done. Then soak them in Frank's Hot Sauce and finish grilling. Then serve them with regular hot chicken wings (fixed the same way) with blue cheese dressing. The deer rib mixed with the hot wings might be good and and if there is not enough meat on them the people will still enjoy sucking the sauce and blue cheese dressing. Then they can dive in after a fat old chicken wing and really enjoy. When you fix experimental food it is always best to never serve it to anybody but the family first, and always fix it with a tried and true entree (your most successful 'Q dish). That way if the experiment does not turn out too good everybody can enjoy the old standard. In this case you friend is expecting deer ribs and that is what you have to fix. But just ask yourself this. "Why did he bring the deer ribs to you?" The simple answer is that he has never found a way to fix them so that they are any good. You are on the spot and you should have told him where the nearest dumpster is located, that you do not waste your time on deer ribs because they aren't worth the effort.

If he is not there when you cook the ribs then you could throw the deer ribs away and fix some baby-back ribs instead. Be sure to serve them with lots of Guinness for color. Then when he eats them he will find them good and you can swear that they are his deer. And never, never, never fess up to the fact that you did not fix his deer ribs. He will spend the rest of his life trying to duplicate your feat with no success.

The bottom line is that deer ribs suck.

racer_81 said:

Wayne said:

If he is not there when you cook the ribs then you could throw the deer ribs away and fix some babyback ribs instead. Be sure to serve them with lots of Guinness for color. Then when he eats them he will find them good and you can swear that they are his deer. And never, never, never fess up to the fact that you did not fix his deer ribs. He will spend the rest of his life trying to duplicate your feat with no success.

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That's a really sneaky, underhanded idea Wayne.

I LIKE IT!!!!!

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It just might be the ONLY solution in my opinion.

Excellent reading! Made my Saturday!!!!!!! :lol:

Dear Ribs,

You have no meat and I am hungy. I am leaving you for pork.

Sincerly.
me.




Hunter buddy across the street gave them to me last year to "try" along with a 'backstrap"(whatever that was).... I opted out of the ribs case they had no meat on them and what little there was had no marbling. Cooked the backstrap to 140 and turned it over to him.. Stuff looked alot like veal to me, but them ribs didnt look like they'd work.

The back strapis the tenderloin. Slice it into 3 inch chunks, butterfly them and wrap them in bacon and guess what you have?

BBQchef33 said:

Dear Ribs,




Hunter buddy across the street gave them to me last year to "try" along with a 'backstrap"(whatever that was).... I opted out of the ribs case they had no meat on them and what little there was had no marbling. Cooked the backstrap to 140 and turned it over to him.. Stuff looked alot like veal to me, but them ribs didnt look like they'd work.

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Great for jerky, and great as a filet wrapped in bacon with the right seasoning.

Ribs? Sausage fixins. If you smoke em I'd try laying some bacon over them to try and keep em moist.

I smoke deer ribs for 2 hours low temp about 200 just to give them some flavor then put then into the chili pot for the rest of the day. I'll freeze what won't fit in the chili pot and use that for flavor when it's to cold to fire up the smoker.

Trout

Not bad Trout. Deer ribs in chili sounds good.

Thanks, I try not to do the beef rib thing, too fatty for me.