SaltyCajun.com

SaltyCajun.com (http://www.saltycajun.com/forum/index.php)
-   The Roux (Cooking/BBQ/Recipes) (http://www.saltycajun.com/forum/forumdisplay.php?f=17)
-   -   Deer ribs (http://www.saltycajun.com/forum/showthread.php?t=62112)

Kgaspard01 10-23-2015 08:33 PM

Deer ribs
 
Anyone ever try baking deer ribs. Never tried it and want to switch things up a bit. Thanks in advance


Sent from my iPhone using Tapatalk

FF_T_Warren 10-23-2015 08:49 PM

Never have tried. Always wanted to give them a go but everytime I get to cleaning one I just l just get to thinking how long it's going to take to prep them and how little meat there is so I always chunk em

Bluechip 10-23-2015 09:17 PM

I've never baked them but throw in a little sausage and they make a good jambalaya.

Cappy 10-24-2015 08:59 AM

We always clean them good then par boil em first in seasoned water, then they bake or do well on the pit like any meat.

Gerald 10-24-2015 11:16 AM

1 Attachment(s)
I always just put them on the BBQ pit and eat them while waiting on the other stuff to cook.

Kgaspard01 10-24-2015 03:08 PM

Just put em in the oven , baking at 300 for 4 hours covered with foil. We normally throw the ribs but it was a real young deer so thought maybe I'd give it a try. Will let y'all know


Sent from my iPhone using Tapatalk

Kgaspard01 10-24-2015 08:51 PM

They came out better than I expected , put in oven wrapped in foil at 300 degrees for 4 hours , checking every 30-45 minutes to make sure they didn't dry out. Turned out very good!


Sent from my iPhone using Tapatalk

FF_T_Warren 10-24-2015 09:15 PM

Guess I'll give them a go

Top Dawg 10-24-2015 09:20 PM

Pork ribs are better

MathGeek 10-24-2015 11:44 PM

It depends on the deer. I like thick deer ribs that contain some fat. Skinny deer ribs are more trouble and not worth the effort.

smooth move 10-25-2015 08:57 PM

i cut the rack down the middle horizonally, and the cut em in 3's, so that i have some 3 rib pc's about 4 or 5 inches long. then rub em down with olive oil, salt and pepper em and dredge em in flour and fry em in about 1/4" of oil or bacon grease. i do it at the deer camp and i guess everyone likes em, cause they disappear in about 15 min. just gnaw the meat off the bone.

swamp snorkler 10-26-2015 06:18 AM

My Nonc Jr. use to make a sauce picaunte with deer rib and neck meat...... it was magically delicous. R.I.P. Nonc, is sure miss that sauce picaunte.

BassYakR 10-26-2015 08:00 AM

Had em last year for the first time on the pit. They were pretty good. Deff not worth wasting anymore.

tboy 10-26-2015 08:55 AM

Crock pot does a pretty good number on them too. Esp. off of and older deer. Just season to taste and cover in your favorite BBQ sauce.

duckman1911 10-26-2015 12:35 PM

Never tried cooking them on the rack. Glad they were good. If I keep them I use an electric roaster to cook the meat off the bone and make a stew with the meat. Will try baking them though.


All times are GMT -5. The time now is 03:26 AM.

Powered by vBulletin®
Copyright ©2000 - [ARG:3 UNDEFINED], Jelsoft Enterprises Ltd.
vB.Sponsors
All content, images, designs, and logos are Copyright © 2009-2012,
Salty Cajun, LLC
No unathorized use is permitted