Curious if any of y'all save the ribs when you kill a deer and throw them on the grill or smoker, or trim 'em down for jerky? There's not a lot of meat on them like a pork or beef rib, but there is a little.
I think if it is a smaller deer, you would be hard-pressed to get much of any decent meat - the ribs are interlaced with lots of fat. I remember some of us trying to grill some ribs from a smaller deer many years back but all I remember is that I had no urge to try again. On a good sized buck however, I think you could get some nice ribs off the grill. I try to salvage what I can on a smaller deer, but sometimes I just get tired of trimming out tablespoons of meat and chuck them. On a halfway decent sized deer I will always salvage what I can from the ribs and send it along with the other scraps to the butcher for sausage or mixed with beef for burger. With the way meat prices are these days, I won't throw away much of anything that can be saved.
I've pretty well given up on deer ribs. For one thing, I normally shoot deer in that general area, and there's usually a sizeable hole on both sides. What's left usually gets thrown into the grind. For another thing, I've tried several methods of dealing with them for barbeque, and I have not had good luck. It's too much trouble for too little pay-off. They are lean-- excessively so. So I have to supplement with bacon to keep them moist, and it's funny. I don't know why, but if there's going to be a gamey flavor in the deer, it seems to be in the rib meat. I can harvest 40 good pounds off a deer and have it taste like venison. However, I cook the ribs and it tastes funky. Go figure.
A number of years ago, I was dropping a deer off at Myer's in Lennoxburg. Jake was getting a bit overloaded and cranky. He asked me what I wanted, steaks, grind, sausage, etc. I mentioned that I had not had a pack of ribs in a while.
"I'd give you ribs if you didn't keep bringing them with big holes in the rib cage!" he snapped. I laughed. Then we both laughed. He was right.
BTW: Myers is open again, but under new management.
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