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Post by grizzman814 on Feb 17, 2008 15:53:30 GMT -4
just a suggestion on what to do while cutting up your fresh kill. My brother wanted to try venison ribs, so while we had the deer hangin after cuttin off the backstraps and loins we hacked off the ribs and cleaned them up and right on the grill they went with some bbq sauce. while we were cuttin steaks and jerky meat, drinkin a couple cold ones the nribs were cookin by the time we were done the tellin huntin stories the ribs were redy to eat ntin stories the ribs were redy to eat
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Post by beauregard on Feb 17, 2008 16:49:24 GMT -4
Id often wondered how theyd be barbecued, I love pork ribs bbqed. Never heard much about them used that way and just figured they came out poorly. Maybe depends on how many "cold ones" you have first?? (LOL). I know I developed a taste for certain foods in the past I probably wouldnt have eaten otherwise in just that way.
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Post by grizzman814 on Feb 17, 2008 17:13:43 GMT -4
thats a big ten four we probably consumed our fair share of cold ones that day but hey first day archery 8 pointer not huge but somethin to celebrate right ?? any ways we have cooked ribs this way after that day (tip boil the ribs first then put them on the bar b ) keep puttin the sauce to them or they will dry out enjoy
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Post by firefightnlife on Feb 18, 2008 9:20:00 GMT -4
thats a great idea.
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Post by zodiakgsps on Feb 18, 2008 12:02:12 GMT -4
I only made venison ribs once & they turned out Didn't pre-cook them though, may have been better if I did.
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Post by loggy on Feb 18, 2008 12:16:56 GMT -4
Sounds yummy! Never tried venison ribs but i must say that there aint much that doesnt taste good after a few cold ones!!! ;D
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Post by grizzman814 on Feb 18, 2008 13:55:10 GMT -4
yea they really were good Im sure it will become a tradition for us the trick is to not be afraid to use lots of sauce hope you all try this and enjoy
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Post by willyhuntsdeer on Feb 18, 2008 14:16:03 GMT -4
i did them a few times and they are very good, the best trick i found for doing them is boil them before putting on the grill and save the broth and brush it on them frequently to keep them from drying out so much until they are just about done and then add the sauce and cook until it thickens and/or starts to char a little if you are like me and love that char grilled taste. IMHO...keeping them from drying out is the real key to how good they can really be
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Post by firefightnlife on Feb 18, 2008 16:31:19 GMT -4
my mouth is watering
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