Deer ribs????

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RE: Deer ribs????

Postby Xenger651 » Sun Sep 21, 2008 4:42 pm

what i normally do with the ribs is chop it into small pieces and make it into a soup mixing with some chopped venison,add carrots and sliced onions and salt and mix them with white rice.....YUMMY!!!!

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RE: Deer ribs????

Postby msbadger » Tue Sep 23, 2008 12:51 am

We have 2 130# german shepherds and they love the ribs....out door dogs and all deer scrapes are saved and fed to them....fattens them up quick for hard winter months.
you need to as a jamacan(sp) they eat goat ribs...which I've had and loved!...don't see much differance between what you'd get off a deer verses a goat

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RE: Deer ribs????

Postby HiddenHornsRanch » Tue Sep 23, 2008 5:06 am

Something good I tried...Take the ribs and trim that flat piece of meat thats outside the rib cage off, just slice along the ribs and you will get a long flat slab of meat. Take that and put a stuffing mix or choice inside of it, then roll the meat up. Take 3 strings and tie both ends and then lightly tie the middle. Then put it on the grill, with BBQ on top of it right before its done, and you have one delicious meal.

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RE: Deer ribs????

Postby reeper0697 » Wed Dec 31, 2008 10:43 am

I though about it and tried it a few years back, didnt have a good experience with them. I am curious to try out what DES had posted. I am getting hungry just thinking about it!!!

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RE: Deer ribs????

Postby bubbalp » Mon Jan 05, 2009 9:34 am

Try this one,
Soak them first, cover with H2O, half cup vinger, and two tps. baking soda, for two hours, wash with clean water. Pressure cook for 45 mins.
put in glass tray and cover with KC Master piece and put in oven for 1 hr at 300, and get a Cold Coors and you will have all your buddies comming back for dinner. Happy Eating

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Re: Deer ribs????

Postby casitasbass » Sat Jan 11, 2014 4:18 pm

Getting ready to try a rack of ribs and was looking for a recipe.
I saw this site and was not sure anymore after seeing someone stating there is Bacteria!
I was shocked!
Almost everything that we eat has Bacteria! BUT...It can be killed IF COOKED RIGHT!
So I am going to try a recipe that I found and I will be back to tell you about it!

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Re: Deer ribs????

Postby casitasbass » Sat Jan 11, 2014 9:09 pm

Here you go...This is what I did...
Take the ribs and cut them in half to fit in my Pressure Cooker.
(Water just above the ribs...Little Salt Little Pepper)
Cooked the Ribs in the Pressure Cooker for 30 minutes.
Be careful as the bones can fall out now...use Tongs to remove!
Let Ribs cool down.
Light off Your Grill and get it ready (No need for much Coals maybe 15 minutes worth of time)
Using a "Bone Dust Rub" found on the internet (there are many) all good!
Dust/Rub on the cooled down meat.
Make a Cider Vinegar / Mustard sauce...
I used the El Diablo Jalapeno Mustard! (This is some GOOD stuff! and many different flavors!)
Web site... ... avors.aspx

Add some spices to your liking as Pepper, Garlic, ect...

Toss something that makes SMOKE on the ready to go grill...
(I have lots of Oak trees so I use the Bark to make smoke!)
Once the smoke begins,
Place the ribs on the grill, Bast them in the sauce and close the lid!
I turned them once.

Time smoking , maybe 15 minutes.


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Re: Deer ribs????

Postby VenisonThursday » Sat Dec 19, 2015 7:48 am

Deer ribs are just one of those things you will need to cook a few times to get it down. I usually will cook one rack of ribs (one side of the deer) at a time. You do have to peel off a plastic like layer on the "inside" of the ribs - let them air dry in the fridge overnight and this comes off pretty easy. If you don't remove this, they will be nasty. Cut off any EXPOSED fat. They are ribs - you can't get it all. Just get what you can. Then use a bone saw to cut the rack down the middle (across the bones), then cut the two resulting racks in half (along the bone) so you have 4 hunks of ribs. Also make sure to cut off the parts that connect the ribs together - it will seem like wasted meat here, but those parts WILL be gamy.

There is no secret as to how to cook them. Cook them exactly like you cook pork or beef ribs, and you will have good results. For me, this involves a 4 hour braising (low and slow) in liquid (beer, ginger-ale, BBQ sauce, your choice), then grilling them on high with BBQ sauce to get that nice char.

My opinion is this: when cut as I listed, you will have two sets of ribs with longer bones and less meat, and two sets with shorter bones and more meat. The meatier sets are the good ones - you could probably fool people into thinking it was beef or pork. The less meaty ones are a bit fatty and gamy - I still eat them, but there's no way my wife would! Try it - you may decide that on your next rack you will just save the meatier ones.

As to the people talking about bacteria, you need to peel that exposed membrane off - this leaves unexposed meat and bone. PLUS when you slow cook it for HOURS, it would kill anything.

If you've ever killed a deer, you should at least try the ribs. Waste not, want not! - Learn how to process and cook wild game.


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