deer ribs

[Billnpatti]

The deer here in the Hill Country of Texas are pretty small and have no meat on their ribs. At least that is what I thought until one day I brought in a deer and began to quarter it in camp. When I had removed all the meat I could and got down to the ribs and the spine, I quit cutting and was going to throw the remaining bones in the garbage. The rancher's wife asked me if I was going to waste those ribs and I told her there was nothing there to waste. She told me to remove the ribs, season them with salt, pepper, garlic powder and put a few strips of bacon on top of them. Wrap them in foil and place them on the grill over some coals. When the meat was cooked, remove the ribs from the foil and put them over the coals until they have a bit of brown on them and they are ready to eat. I had nothign to loose so I gave it a try. They were delicious. Not a whole lot of meat but tasty gnawing and nibbling and darned tasty with a nice cold beer. Now, I no longer throw the ribs away. They make good nibbling around the fire.

 

[Sperit de bois]

Think soup/stews..Bones are great for that,,just brown them up first and put them in the pot,,good ribs make good soup/stews.

 

[crockett]

Man every time I shoot a deer that's first on the menu for me, always chomp down on the ribs. I actually butcher so it is the whole rib versus a "pork chop" section and a rib section. Best meat on the deer IMHO. I'm going to try that aluminum foil method.

 

[Blizzard of '93]

I like to baste 'em with a melted butter and garlic herb mix while roasting on the grill over low.