eyeguy 54 Posted October 26, 2012 Share Posted October 26, 2012 anybody try smoking them? Quote Link to comment Share on other sites More sharing options...
DonBo Posted October 26, 2012 Share Posted October 26, 2012 Wow, not much meat there, not to mention the tallow. Not sure that'd be a good use of the little bit of meat available. Quote Link to comment Share on other sites More sharing options...
LABS4ME Posted October 26, 2012 Share Posted October 26, 2012 Had them once after I heard someone say how awesome they were... I personally thought they were terrible and I love venison. The dog's seemed to like them!I won't do them again. Too much fat and tallow, not real good flavor...Good Luck!Ken Quote Link to comment Share on other sites More sharing options...
eyeguy 54 Posted October 26, 2012 Author Share Posted October 26, 2012 thx, sounds like a no go :>) Quote Link to comment Share on other sites More sharing options...
toughguy Posted October 26, 2012 Share Posted October 26, 2012 I tried them in the oven a few years back and covered them in BBQ sauce. Problem is the fat makes a film in your mouth that takes a long time to go away. It's pretty bad. Almost like eating a candle. Quote Link to comment Share on other sites More sharing options...
leech~~ Posted October 26, 2012 Share Posted October 26, 2012 Wow, not much meat there, not to mention the tallow. Not sure that'd be a good use of the little bit of meat available. +Plus one waste of time and smoke! Quote Link to comment Share on other sites More sharing options...
hockeybc69 Posted October 26, 2012 Share Posted October 26, 2012 Tried one time...... one time was enough.... No, one time was too many times.LOLLL Quote Link to comment Share on other sites More sharing options...
Alagnak Posted October 26, 2012 Share Posted October 26, 2012 +1 on the yuck factor and waste of time and smoke. If it really drives you nuts to waste that 1/2# of meat total than you can meticulously cut out between every rib section and throw in the grind pile like my gramps use too. :-) Quote Link to comment Share on other sites More sharing options...
KEN W Posted October 26, 2012 Share Posted October 26, 2012 Same here.....little meat and strong flavor from the fat.1 time was enough. Quote Link to comment Share on other sites More sharing options...
eyeguy 54 Posted October 26, 2012 Author Share Posted October 26, 2012 Tried one time...... one time was enough.... No, one time was too many times.LOLLL lol Quote Link to comment Share on other sites More sharing options...
harvey lee Posted October 26, 2012 Share Posted October 26, 2012 I use to use that meat to add to the trimmings after I cut the majority of the fat off. Didn't end up with much for meat and really not worth the time spent trimming the fat off. I will do it if the ribs are meaty enough.Just not much for meat in between the ribs.My Dad use to cook them in the oven with some recipe and he said they were fair. He also cut as much fat off as possible.Not for me. Quote Link to comment Share on other sites More sharing options...
hockeybc69 Posted October 27, 2012 Share Posted October 27, 2012 I use the entire carcass after trimming it up for a giant suet feeder hanging from a tree in the backyard nowdays. Man do the birds clean that thing up by spring time!!!!!!!!!!!!! Quote Link to comment Share on other sites More sharing options...
LABS4ME Posted October 27, 2012 Share Posted October 27, 2012 I do the same... Chickadees, woodpeckers, jays, even hawks have been seen on itGood Luck!Ken Quote Link to comment Share on other sites More sharing options...
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