Smoked and rubbed Deer ribs

[ozark]

Tonight for dinner we had deer ribs that were first smoked, then hacked with hatchet into serving sizes, some were rubbed with ginger and garlic, some with different rubs and put in the oven for about two hours covered with foil wrap. Baked beans, potato salad were served with the ribs.
I was shocked that so much meat was on the ribs (it was a fat eight point buck that was more or less corn fed.) Although it was a little tough it had a great taste and my goodness my daughter made enough stuff to feed dozens. I believe an hour in a pressure cooker between the smoker and the oven would have been a good tenderizer. Even so no complaints at all.
Good meat and meal. I drink sweet tea with mine.
What surprised me is that I didn't know that ribs could be fixed into a great meat for the table. Ozark.

[tar12]

Pressure cooker first..then put on your choice of seasonings then smoke lightly.Thats the ritual we follow with these 160-180 lb corn fed does.Delicious!

[ozark]

That is the route to take tar12. By nature deer meat is tough and the pressure cooker is a great tenderizer.
Many years ago before freezers keeping meat took many paths, canning, drying, salt curing and sugarcuring. I used to love what was called pickled pork. First it was boiled until done and then put in a large (five gallon) stone jar and covered with a mixture of salt, vinegar and water. It was then weighted down with a wood form to insure that none of it floated above the moisture. Finally it was covered with a cloth cover to permit breathing and prevent flies or other insects from entering. It was quick and easy to get ready for the table. Just remove a chunk of meat, carve it into slices and heat it with a little hog lard. It had a good taste and was delicious. It is my guess that I am the only member to have enjoyed this treat. I know, most will say thanks but I will pass on that one. LOL Is good taste and delicious redundant? If so, add mighty fine eating.

[herman]

Years ago we used to can deer meat,it sure put the bunker hill beef to shame.
We also canned beef, pork sausage canned was good too.
If you don't have a pressure cooker you can just boil them for about a 1/2hour before grilling.
If you've never tried it KC Masterpiece season and you're favorite BBQ sauce makes them mouth watering.

[raf]

I've made deer ribs a couple of times. I didn't use the ribs from larger deer as IMO there is too much fat. I did use the ribs from small deer, yearlings and fawns. I used a recipe I have for pork ribs which is suppose to duplicate "Tony Romas " ribs. After the sauce is applied they wrapped in tin foil, and are cooked in the oven on low heat for a long time. They were never tough and the meat just fell off the bones.