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11-28-2020, 04:38 PM
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Join Date: May 2007
Posts: 15,830
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Bone in deer ribs.
I highly recommend them. Very tasty. Four hours in the crockpot and finished on the grill.
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“I love it when clients bring Berger bullets. It means I get to kill the bear.”
-Billy Molls
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11-28-2020, 04:50 PM
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Banned
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Join Date: Sep 2020
Posts: 95
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Never cared for deer ribs ever what a waste of time to me I always deboned it and used it for sausage 
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11-28-2020, 04:57 PM
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Join Date: Sep 2008
Location: Edmonton Alberta
Posts: 9,610
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Love deer ribs
Great way to cook them too!
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When you are born, you get a ticket to the Freak Show.
If you are born in Canada, you get a front row seat.
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11-28-2020, 06:05 PM
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Join Date: Nov 2018
Location: Fort saskatchewan
Posts: 173
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YUM!!
Always nice to utilize rib meat in other ways than just the grinder. Have never tried deer ribs this way yet but will be now.
Thanks for sharing & the pic
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11-28-2020, 06:08 PM
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Join Date: Aug 2017
Location: Morinville
Posts: 699
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Looks great
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11-28-2020, 06:12 PM
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Join Date: Feb 2012
Posts: 1,011
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Never crossed my mind. They look good. Will give it a go. Thanks
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You can not live a positive life with a negative mind.
If there world is warming why is there so many new snowflakes?
If we are all equal why are you demanding special treatment?
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11-28-2020, 08:50 PM
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Join Date: Feb 2008
Posts: 37
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Always take them. Absolutely the best!!
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11-28-2020, 09:54 PM
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Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 24,586
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The croc pot is the key to these beauts....if not we'll just pure gross...
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Be careful when you follow the masses, sometimes the "M" is silent... 
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11-28-2020, 10:00 PM
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Join Date: Sep 2012
Posts: 1,032
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Looks tasty this is also good with a dry rub. I do my goose legs this way as well.
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11-28-2020, 11:47 PM
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Join Date: May 2007
Location: Canmore
Posts: 4,752
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This year I took a very young fawn, specifically to try out 'rack of deer'! Same as rack of lamb, - actually a standing rib roast. Turned out very well.
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The world is changed by your action, not by your opinion.
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11-29-2020, 06:38 AM
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Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 24,586
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Quote:
Originally Posted by thumper
This year I took a very young fawn, specifically to try out 'rack of deer'! Same as rack of lamb, - actually a standing rib roast. Turned out very well.
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Heck all ya gotta do is shake it real hard until the spots fall off....then it's done.
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Be careful when you follow the masses, sometimes the "M" is silent...
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11-29-2020, 08:50 AM
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Join Date: Jan 2019
Posts: 50
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ribs
Quote:
Originally Posted by chuck
I highly recommend them. Very tasty. Four hours in the crockpot and finished on the grill.
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That is what I do and they are delicious, I am having some tonight as a matter of fact.
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11-29-2020, 09:48 AM
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Join Date: Aug 2018
Location: USA
Posts: 386
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Oh Boy.
Them there ribs look as good as any i have seen.
Sweet Baby Rays sauce maybe ,then I'm all In!
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11-29-2020, 09:52 AM
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Join Date: Oct 2009
Location: Sherwood Park Ab
Posts: 6,280
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Hard yes...
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An awful lot of big game was killed with the .30-06 including the big bears before everyone became affluent enough to own a rifle for every species of game they might hunt.
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11-29-2020, 10:15 AM
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Join Date: Apr 2008
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Quote:
Originally Posted by 58thecat
The croc pot is the key to these beauts....if not we'll just pure gross...
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Lol!!!!
Agree, that's how I do them as well.
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11-29-2020, 11:09 AM
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Join Date: Dec 2008
Location: Near Edmonton
Posts: 15,043
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The Croc pot must be the key difference. I have tried them cooked over the grill as well as cooked in the oven and they plain and simple SUCKED. We grind it now too. Might have to try Chuck's method but to be honest, between Pork and Beef ribs that are so good, and easy to do, it is hard to make the argument to not just grind the deer ribs.
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11-29-2020, 11:22 AM
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Join Date: Jan 2012
Location: Nelson BC
Posts: 2,032
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Does the fat render during the slow cook?
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11-29-2020, 11:56 AM
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Banned
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Join Date: Sep 2020
Posts: 95
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Quote:
Originally Posted by nelsonob1
Does the fat render during the slow cook?
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Yes I'm sure it would render to a point slow cooking like that just like any other meat.
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11-29-2020, 12:25 PM
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Join Date: Dec 2008
Location: Near Edmonton
Posts: 15,043
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Even the meat we grind we remove all of the wild game fat from it. To me, that tallowy fat is a big reason so many don't like wild game flavour. We also remove all bone from all cuts when butchering because that is another source of a strong wild flavour. Probably a big part of the reason I never liked bone in, fat still in, deer ribs.
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11-29-2020, 12:53 PM
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Join Date: May 2007
Posts: 15,830
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I used to be of the same opinion. But bone in venison shoulder roasts are one of the finest eating parts of the animal.
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“I love it when clients bring Berger bullets. It means I get to kill the bear.”
-Billy Molls
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11-29-2020, 12:58 PM
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Join Date: Jan 2012
Location: Nelson BC
Posts: 2,032
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Quote:
Originally Posted by Dean2
Even the meat we grind we remove all of the wild game fat from it. To me, that tallowy fat is a big reason so many don't like wild game flavour. We also remove all bone from all cuts when butchering because that is another source of a strong wild flavour. Probably a big part of the reason I never liked bone in, fat still in, deer ribs.
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same. i cooked some ribs in camp once. there was a reason we only did it once. ill try the slow cook method and see if this improves things - they look great in the picture.
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11-29-2020, 12:59 PM
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Join Date: Aug 2016
Posts: 391
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To the OP
Excellent way to cook them!
I do the same with Bear ribs, IMHO, the best you can get...
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11-29-2020, 01:03 PM
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Join Date: Aug 2016
Posts: 391
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Quote:
Originally Posted by Dean2
The Croc pot must be the key difference. I have tried them cooked over the grill as well as cooked in the oven and they plain and simple SUCKED. We grind it now too. Might have to try Chuck's method but to be honest, between Pork and Beef ribs that are so good, and easy to do, it is hard to make the argument to not just grind the deer ribs.
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Just a question for you, do you like lamb chops with fat on them?
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11-29-2020, 01:09 PM
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Banned
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Join Date: Sep 2020
Posts: 95
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Quote:
Originally Posted by chuck
bone in venison shoulder roasts are one of the finest eating parts of the animal.
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Yes agreed but in this thread you started is about ribs yes !!!!
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11-29-2020, 01:41 PM
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Join Date: May 2007
Posts: 15,830
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Quote:
Originally Posted by savageguy model 111
Yes agreed but in this thread you started is about ribs yes !!!! |
I’m addressing Dean’s comments regarding removing bone from all cuts. Which I generally agree with.
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“I love it when clients bring Berger bullets. It means I get to kill the bear.”
-Billy Molls
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11-29-2020, 01:46 PM
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Join Date: Nov 2016
Posts: 449
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Those look awesome Chuck! I've never removed the ribs before (usually do gutless method) - is it pretty straight forward to do with a skill saw or something? I'd like to try one day - ribs or even a tomahawk steak.
Thanks!
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11-29-2020, 01:48 PM
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Join Date: Dec 2008
Location: Near Edmonton
Posts: 15,043
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Quote:
Originally Posted by hawk-i
Just a question for you, do you like lamb chops with fat on them?
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Lamb is okay as long as it isn't too much fat. Once they mature into Mutton in my opinion it isn't fit to eat unless completely de-boned, de-fatted and well spiced/marinated. Even then I would have to be out of all other red meat before I ate it. Mutton tastes like sucking on an old wool sweater.
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11-29-2020, 02:12 PM
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Join Date: Aug 2008
Location: Kitscoty,Alberta
Posts: 545
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When we do up our deer or moose ribs we boil them in water for about an hr before we put them in the slow cooker with a sweet and sour sauce
The boiling seems to to take a away the tallowy taste, they are much tastier then
When there done in the slow cooker the meat is falling off the bones , we just serve them with rice makes a great meal
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11-29-2020, 02:21 PM
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Join Date: May 2007
Posts: 15,830
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Quote:
Originally Posted by colt45
When we do up our deer or moose ribs we boil them in water for about an hr before we put them in the slow cooker with a sweet and sour sauce
The boiling seems to to take a away the tallowy taste, they are much tastier then
When there done in the slow cooker the meat is falling off the bones , we just serve them with rice makes a great meal
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That sounds like a great idea!
__________________
“I love it when clients bring Berger bullets. It means I get to kill the bear.”
-Billy Molls
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11-29-2020, 02:33 PM
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Join Date: Aug 2016
Posts: 391
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Quote:
Originally Posted by Dean2
Lamb is okay as long as it isn't too much fat. Once they mature into Mutton in my opinion it isn't fit to eat unless completely de-boned, de-fatted and well spiced/marinated. Even then I would have to be out of all other red meat before I ate it. Mutton tastes like sucking on an old wool sweater. |
This is what I've noticed over the years, people that don't enjoy lamb don't really enjoy deer all that much as well.
Lots of people don't enjoy fish either.
For me a nice thick bone in fatty deer chop seared for two minutes each side and then on to the plate with potatoes and a Greek salad is damn hard to beat.
And a glass of red wine
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