Do you keep deer ribs or give them back to nature?

[Ben Sobieck]

Venison ribs can be a challenge to cook right, but they are tasty if you can pull it off. Here are some barbecue recipes for summer grilling you might give a shot.

This recipe from biologist Joe Hamilton makes the perfect dipping sauce when serving grilled venison in the summer. Combine the following ingredients:

• 2 bottles (34-ounce) ketchup
• 1 /2 cup apple cider vinegar
• 1 /2 cup yellow mustard
• 1 /2 cup sugar
• A few drops of hot sauce (if desired)
• 2 squirts of lemon juice

[buckhunter21]

I don't actually make ribs out of them, but rather we cut out the meat and use it in sausage.  Will have to think about and try making ribs this year maybe!!  Thanks Ben!!

[jdsbuckfever]

i do the same, use the meat to make sausage. put my uncle last year smoked the ribs and they were good.

[JPH]

I also cut the rib meat off the deer and grind it. 

[JOEL]

i've done both.when i grill them i slather the ribs with mustard them put on a homemade dry rub them cook over apple wood.pretty tasty

[FFKEVIN]

ORIGINAL: JPH

I also cut the rib meat off the deer and grind it. 

[font="Tahoma"]Ditto! [/font]

[passin through]

If I process it it goes back to nature via puppy snacks.  If i have a packer process it then he grinds them.

[Legnip]

I'll trim as much meat as I can off of the rib cage, but I try not to include the inside membrane. I'm always concerned with cross contamination.

[smitty]

I also take the few minutes and cut the meat from between the ribs and make burger.  

[reeper0697]

I tried it one year but they didn't turn out that great for me. I would be willing to try this recipe though. We usually just cut the meat off the ribs and grind it into burger.