Venison Rib's?
 

This season I took my deer to a different butcher since the butcher I normally go to was full up and I needed to have it butchered right of way since the weather was getting warm.This was also the first time that I ever recieved rib's with my meat.
Now all I need is for someone to give me a good recipe for cooking them up .So if anyone has a good recipe ,I would certainly appreciate it.

nubo

Sorry guy's I never noticed the thread below ,before I posted this .

RE: Venison Rib's?
 

Scroll down some on this page..........there was just a topic on this last week.

Ron:D

RE: Venison Rib's?
 

Feed them to your dog.[:'(]

RE: Venison Rib's?
 

rub a lil A1 marinade on them and cook them in a hot smoker for about 2 hours DAM DELICIOUS!!1

RE: Venison Rib's?
 

Cut ribs into signles and boil to insure all the fat is off. barbecue like pork.

RE: Venison Rib's?
 

Ribs aren’t for me. Rather give them to the dogs like BG01 mentioned....

RE: Venison Rib's?
 

We just de-bone them during processing, it goes into the burger pile.

RE: Venison Rib's?
 

Do y'all boil steak? Why boil ribs? Make a dry rub 1cup brown sugar, 2 tsp each dry mustard, paprika, onion powder, garlic powder and sage. Rub liberally on both sides of the ribs, intact, don't bone. Smoke on a low, indirect heat for 2-3 (or longer, longer is better) hrs serve with favorite bbq sauce. You'd pay $20.00 for this at KC Masterpiece in Kansas City, Mo. Why not enjoy the ribs.

Dr Fatguy

RE: Venison Rib's?
 

What do consider low 160, 220, 325? Also what are you smoking with? ie hickory, cherry,apple.? We need more details.:)

RE: Venison Rib's?
 

I use lump mesquite charcol. No wood chips, but that's just me. I have a smoker so the fire is in the lower section and the meat is in the other, like one 50 gallon drum on top of the other. Temp is between 180 and 210. The secret is indirect slow heat. low and slow to render the fat and bring out the flavor. I hope this is good enough.

Dr Fatguy