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BBQ deer ribs

  • Thread starter Deleted member 2228
  • Start date
Last year I had the butcher save the ribs for me and he gave me a strange look. Mine didn't look as good as yours do.
 
bluffhunter said:
Last year I had the butcher save the ribs for me and he gave me a strange look. Mine didn't look as good as yours do.
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It was a fat deer. Hard to get anything from skinny deer.
I put mine in the oven on low with some water in the bottom of the pan to keep from drying out for 3 hours. Then finish on the smoker.
 
I still have a rack in the freezer. I'll have to get them out and give it a try.
 
I love the ribs but I only ever get the bottoms (kc style) because I cut the tops (baby back) into chops. I use the smoker. Render the fat for two hours with heavy smoke. Then into a foil pan with some bone broth cover tightly for an hour. Then back out for some more smoke flavor and a little sauce for 30-45 minutes depending on how you like your sauce.
 
Anybody have any tips on how to cook venison ribs without it turning into shoe leather? I have tried the low and slow method with no luck.
 
Those look delicious. I am looking to try to use more of the underappreciated cuts of meat. Last year I started taking the hearts and they were so tender and delicious. Looking to take some tongues this year to make some lengua tacos. Saw one video of Steve Rinella cooking up some Venison Rocky Mountian Oysters. Not sure if I'm there yet, we will see. :rolleyes:
 
We save them up over the season and put them all in a broiler and cook for hours. Then pick out the bones and grissle and put in BBQ sauce.
 
I haven't tried the deer ribs yet, although I need to. I made some bear ribs recently and I thought they turned out nice. I know there isn't too much meat on them, but I will definitely keep some this fall to cook like that.
 
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