Make sure you get all the fat off them,... because when they are cooked it doesnt look like fat,then you eat a bunch, but after they sit for a while on the counter the fat rehardends and then you realize you just ate alot of fat and then you get sick.
No I have always cut out the rib meat and ground the meat. But I bbq quite a bit and I know if you boil the meat it pulls the flavor out. Sent from my iPhone using Tapatalk
Ive seen bobby flay on iron chef boil ribs and win.. So uh.. I think boiling ribs is ok.. Once again... Deer ribs = dog treats
I've had some awful ven ribs and some awesome ones. The good ones I've had we're a strong vinegar BBQ sauce and THINK they were brined.. I've had very good luck with brining deer steak Sent from my iPhone using Tapatalk
My wife cooks in oven at 200 degrees with a dry rub. She wraps them in bacon (fatty) and then in foil. The bacon fat renders down and helps the rib meat tenderize. Cook for about 4 hrs. Remove foil and cook for 20 minutes exposed. If it starts to dry out baster like a turkey. Any dry rub will do but we prefer a brown sugar based with mustard.
Success! I served them as part of our Thanksgiving meal and they were a hit. I think people were taken by the Flintstone like appearance that they had. First, I cut off most of the gelatinous and fatty material. I split the ribs in half the long way, but they could have been divided up in other manners. I placed them in the pressure cooker at full pressure for 30 minutes. Then I applied a couple different pork rib rubs that I found in our cabinet. Finally, I cooked them on the grill for about 10 minutes to get a nice crisp. I lathered them my favorite barbecue sauce every time I flipped them. Here is a picture before coming off the grill. I absolutely recommend everyone to try this.
