Cobber Posted January 27, 2015 Share Posted January 27, 2015 So I've heard both 'yay' and 'nay' before regarding the topic- however- I want to reach out to the board here as everybody seems pretty knowledgable.What are the thoughts or opinions (and perhaps, experience?) around utilizing venison ribs?Very interested in trying to learn more about this, and prep myself for the coming fall. Looking forward to hearing what those here have to say,Thanks!-Cobber Quote Link to comment Share on other sites More sharing options...
hockeybc69 Posted January 27, 2015 Share Posted January 27, 2015 Horrible.. Tried it once and will never do it again.All I had was that tallow film/flavor in my mouth for a very long time.If I did it completely wrong, I guess thats my bad... But it was so bad I am not willing to do it again. Quote Link to comment Share on other sites More sharing options...
leech~~ Posted January 27, 2015 Share Posted January 27, 2015 Horrible.. Tried it once and will never do it again. All I had was that tallow film/flavor in my mouth for a very long time. If I did it completely wrong, I guess thats my bad... But it was so bad I am not willing to do it again. Plus + 1, there just is not enough meat also to deal with it! Quote Link to comment Share on other sites More sharing options...
eyeguy 54 Posted January 27, 2015 Share Posted January 27, 2015 i would not even grind that stuff for sausage. Quote Link to comment Share on other sites More sharing options...
leechlake Posted January 27, 2015 Share Posted January 27, 2015 they are just a bit better than Silver Skin Sandwiches. Quote Link to comment Share on other sites More sharing options...
DonBo Posted January 27, 2015 Share Posted January 27, 2015 Agree with all above. Very little meat and way too much tallow. Quote Link to comment Share on other sites More sharing options...
water rat Posted January 27, 2015 Share Posted January 27, 2015 Fwiw.a friend of mine used to make a venison rack of ribs that was out of this world good! Very labor intensive! I don't really remember all of It but i know he would scrape the tallow/fat every 15 minutes while roasting?said you needed this part otherwise they would taste horrible. . Quote Link to comment Share on other sites More sharing options...
pikestabber Posted January 27, 2015 Share Posted January 27, 2015 A buddy of mine made some that he said were pretty good. First, they were pressure cooked (to render out tallow, etc.), and then treated more like a regular rib. While reported to be good, he also said they were way more work then they were worth. I get the desire to utilize everything you can, and I think this practice should be followed by all to the extent possible, but sometimes it's better to think of those ribs as food for some other critter... Whether it's birds or 'yotes or bugs or bacteria, they'll get eaten eventually. Quote Link to comment Share on other sites More sharing options...
hockeybc69 Posted January 28, 2015 Share Posted January 28, 2015 My rib cage gets used for a big old suet feeder for the birds. Quote Link to comment Share on other sites More sharing options...
eyeguy 54 Posted January 28, 2015 Share Posted January 28, 2015 it's good to be good to the birdies Quote Link to comment Share on other sites More sharing options...
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