Don't throw those ribs away

[Sean Gadhar]

Well with kids :hmm: try adding a splash of raw vinegar to a sweet BBQ sauce. That should help cut the tallow, and if the BBQ sauce starts sweet it will help get the vinegar past the kids.

A coarse bread (you know almost bagel tuff & crusty too) will help with the feeling in your/their mouth.

Or just don't feed the kids for two days & they will like the ribs fine :rotf:

 

[leadzbetter]

Yummmm...I need to take a snapshot of that 1st post as one of my job's on butchering day is deboning all the ribs. Need to share it with the rest of the guys, may save me a lotta work.

 

[jferguson]

'round here the venison tallow is horrible. It sticks to the roof of your mouth all day.

I agree. I have seen my mother and my wife get disgusted with cooking wild food after messing with deer ribs for hours with a "can't fail" recipe, only to look at me disgusted while trying to wipe the tallow from her teeth and roof of mouth. I think cooking deer ribs is like telling someone how fun a "snipe hunt" is!! A practical joke, it is.

 

[Eric Krewson]

At home I pressure cook deer ribs for 20 minutes before I put them on the grill(lots of hickory) with either a rib rub or BBQ sauce. The are real tender by the time I get them on the grill, most of the tallow is gone as well.

 

[eggwelder]

My wife`s uncle in Newfoundland collects all the moose ribs that people he knows just toss. we usually marinate then BBQ. they are tasty, and not sure why they usually get tossed out. almost no tallow, you have to add it sometimes. think bacon fat.

 

[crockett]

Yeah- great looking camp. It sort of became a tradition with me but the ribs always get eaten first. Sort of a reward for success. I agree, just munch on that meat w/o anything else. Maybe salt.

 

[pwbsmokey]

I agree about tallow. That's why I make soup out of the ribs. Boil the ribs until the meat is tender and falling off of the bones. Then I let it sit overnight in the refrigerator. The next day I just remove the big piece of hard fat that is on top of the broth, strain the broth, separate meat from the bones. Then make vegetable, tomato, or whatever your favorite soup is. Add the meat towards the end of the cooking time.

 

[crockett]

A pressure cooker is probably the best but I parboil about 1/2 hour or more to cook the ribs and boil out the fat- then on a covered grill or smoker for a smoky taste. Most folks "mop" with vinegar to cut the fat and keep the meat from drying out. BBQ sauce just burns off, use the vinegar until the last 20 minutes or so and then the BBQ sauce if you like BBQ sauce.

 

[Rick Richard]

Eat the ribs and save the tallow for patch lube.