Help me with ribs

[Bassdeer]

Pass on ribs, I just cut the meat off and grind it to burger/sausage.

[Tbuddyandroby]

Pass on ribs, I just cut the meat off and grind it to burger/sausage.

This ^^^- trim between the ribs and throw it in the "grind pile."

[scott1022]

Lots of great ideas on here. Thanks for all of the feedback.

wytex I'll have to try to find that cartilage point, I was unsuccessful in finding it on my last deer.

Dale Moser I've always wanted a cleaver, maybe this is the perfect excuse to get one

[wytex]

scott at the sternum find the point of the sternum then go just around it , on the rib side, to find a small notch, that is where the cartilage meets the sternum bone and your knife will go right through it with a little pressure.

Deer ribs are not the greatest to eat but elk and other game animals are good. Take off the excess fat before cooking as stated, it does not taste good.

[scott1022]

scott at the sternum find the point of the sternum then go just around it , on the rib side, to find a small notch, that is where the cartilage meets the sternum bone and your knife will go right through it with a little pressure.

Deer ribs are not the greatest to eat but elk and other game animals are good. Take off the excess fat before cooking as stated, it does not taste good.

Thanks. I'll give it a go on the next one.

I'm blessed to hunt a place for doe control, so I typically have all of the ground meat that I need. After many years of tossing the ribs, my buddy smoked some up and I was pleased with how they came out. I'm always looking for other ways to cook deer since I eat so much of it. This will be a new adventure to challenge me as a cook. :-)

[scott1022]

Cooking update: I smoked some ribs this weekend. They were from a young doe, so not much meat. However, the meat that was there was delicious. I left the brisket attached so that helped out.

Things that I'll change going forward, I'll clean up the meat a little better (precut into sections) next time so it's easier to separate and eat with others.
I smoked it too long turning the thin areas into a jerky... But it was still very good.
With an older deer I'm going to have to try to sous vide the ribs for a while prior to smoking. This young doe was fine, but any older and the meat would have been tough.

[Slew]

Ill have to ask the buzzards

We don't even have buzzards when it gets cold. Thankfully the hogs clean it all up!

[MtnMike]

Battery operated Sawzall!!