Has anyone ever kept the ribs?
01-10-2005, 02:28 PM
#2
Nontypical Buck
Join Date: Feb 2003
Location: Winnipeg Manitoba Canada
Posts: 1,837
RE: Has anyone ever kept the ribs?
After cleaning and cutting ribs into manageable pieces, I will either wrap them in tinfoil with BBQ sauce and throw em on the barbie or I put them in the slowcooker for about 12 hours with some onion soup mix. After that the bones are so clean, they look like they have been scrubbed clean. Then you can make soup or maybe a sandwich spread with the meat. That`s what I do anyways. Good luck.
Ron
Ron
01-12-2005, 10:35 PM
#8
Giant Nontypical
Join Date: Mar 2004
Location: Wy
Posts: 9,823
RE: Has anyone ever kept the ribs?
Yep i do use the ribs even if not that meaty- as someone said to make soup or just a a stock base to use for other things- roast them in a oven- then simmer in a pot with spices etc
01-13-2005, 04:57 AM
#9
Giant Nontypical
Join Date: Feb 2003
Location: the woods of NJ.
Posts: 5,643
RE: Has anyone ever kept the ribs?
I got a good deal of meat off my button buck.
01-14-2005, 12:30 PM
#10
Giant Nontypical
Join Date: Jul 2004
Location:
Posts: 6,357
RE: Has anyone ever kept the ribs?
Jerseyhunter:
I understand you cut off the meat laying over the ribs. I do this also, and use this particular meat for making stews. It seems it would be a good candidate for making deer jerky from also.
I have only once cooked the ribs, with the small amount of meat remaining between the rib bones. I deboned alternate ribs and discarded the rib bone, leaving meat attached to every other bone. What was left was enough meat for my mother-in-law and I to make a dinner from, and maybe a little more. While this isn't much food, and maybe not worth packaging and putting in the freezer, it was my first food from that deer and consumed the day after the kill was enjoyable as a "first fruits" sort of thing. My cooking method left something to be desired, however, involving smothering in BBQ sauce and baking covered at 350 degrees for 45 minutes. The taste was OK, even good, but the meat was tough. Next time I'll try some other methods I have read involving a first stage of slow braising followed by a stage of grilling or roasting in the oven doctored up with BBQ sauce.
I understand you cut off the meat laying over the ribs. I do this also, and use this particular meat for making stews. It seems it would be a good candidate for making deer jerky from also.
I have only once cooked the ribs, with the small amount of meat remaining between the rib bones. I deboned alternate ribs and discarded the rib bone, leaving meat attached to every other bone. What was left was enough meat for my mother-in-law and I to make a dinner from, and maybe a little more. While this isn't much food, and maybe not worth packaging and putting in the freezer, it was my first food from that deer and consumed the day after the kill was enjoyable as a "first fruits" sort of thing. My cooking method left something to be desired, however, involving smothering in BBQ sauce and baking covered at 350 degrees for 45 minutes. The taste was OK, even good, but the meat was tough. Next time I'll try some other methods I have read involving a first stage of slow braising followed by a stage of grilling or roasting in the oven doctored up with BBQ sauce.