Advice On Deer Ribs

[Wrangler95]

Anyone got a recipie for ribs on the grill,never cooked deer ribs but Im going to the next deer I get!

 

[mike243]

Pretty much like pork ribs but I try to keep them at a little lower temps,not much fat on them.cooked some from a young doe recently and they turned out great,I put a dry rub on them

 

[JimFromTN]

If the ribs still have all of the meat on them along with the fat. In other words, you did not strip any off to grind. You may need to slow cook them for a really long time to get the fat out depending how much fat was on them. Deer fat is really disgusting. I made the mistake once of eating some fatty ribs and my mouth was coated with wax, Not very pleasant experience.

 

[Wrangler95]

Thanks

 

[Crosshairy]

If the ribs still have all of the meat on them along with the fat. In other words, you did not strip any off to grind. You may need to slow cook them for a really long time to get the fat out depending how much fat was on them. Deer fat is really disgusting. I made the mistake once of eating some fatty ribs and my mouth was coated with wax, Not very pleasant experience.

This is true. I did some deer ribs earlier this year, and tried to put them in a smoker "Traditional style". Afterwards I realized that the fat that I expected to be soft and easy to pull off was instead like half-melted candle wax, and didn't want to render down. Some deer fat renders easily, and other fat is very heat resistant - the hard-to-melt stuff has a relatively neutral flavor most of the time, but the texture is no fun. In pioneer times, I bet they made lots of candles with the stuff.

I've read recipes where they recommend trimming off all significant fat deposits from the ribs, then slow-cooking them first for ~ 6 hours. Afterwards, they are finished in a smoker with a traditional rub. If I had a decent rack of deer ribs (good amount of meat on them), then that's how I would approach it.

Good luck!

 

[Wrangler95]

Thanks for the ideas