Everytime I've done them they didn't turn out too well. The fat in them is always super tacky in my mouth.
Exactly what happens to me!Everytime I've done them they didn't turn out too well. The fat in them is always super tacky in my mouth.
I’ve gravitated to a dry rub, wrapping ribs in 3 layers of aluminum foil, refrigerate overnight. Fire the grill up, 30 min. one side, flip, 30 more other side. Unwrap, throw back on grill 15-20 min. and dab with some sauce. Most tender, moist I’ve ever cooked.
I did that with a doe I processed Thursday night. Looking forward to it.Anything to extend the enjoyment of the hunt is great. Glad you enjoyed them. I’ve often considered leaving a section of backstraps on the ribs and doing a standing rib roast.