why i keep the ribs...

[uncle_loue]

 

[brassmagnet]

Those look fine.

 

[Omega]

Venison? That looks good, I'm not sure I ever tried keeping them, they never seemed to have enough meat on them to make a decent meal. I do cut off as much as I can though, usually only leaving the bones.

 

[lafn96]

Any pics after you cut?

 

[BigCityBubba]

I tried doing that once with venison and it did not turn out well. It tasted awesome. The problem is the fat. If you don't cook it all out of the meat you will end eating wax which is one of those things where you realize it after its too late. It has to be cooked like those where the meat is peeling off the ribs. Those look awesome.

 

[Tenntrapper]

I tried doing that once with venison and it did not turn out well. It tasted awesome. The problem is the fat. If you don't cook it all out of the meat you will end eating wax which is one of those things where you realize it after its too late. It has to be cooked like those where the meat is peeling off the ribs. Those look awesome.

I seen Steve Rhinela(sp... meat eater dude) cook some in a slow cooker. Trimmed as much fat off as he could. Wasn't much left.

 

[BigCityBubba]

I seen Steve Rhinela(sp... meat eater dude) cook some in a slow cooker. Trimmed as much fat off as he could. Wasn't much left.

The problem is the layers of fat between the layers of meat on the ribs. On a pig, I think thats the belly meat. You can't trim that off without pulling the meat off. If you peel the meat off the outside, there is nothing left except the meat between the ribs which is hardly worth dealing with.

 

[Tenntrapper]

The problem is the layers of fat between the layers of meat on the ribs. On a pig, I think thats the belly meat. You can't trim that off without pulling the meat off. If you peel the meat off the outside, there is nothing left except the meat between the ribs which is hardly worth dealing with.

Yeah, that's what he was saying. If you trim it all off, just nothing left.

 

[tndeer56]