So this fall marked the first time we've tried this. Typically when butchering our deer, we don't bother with the rib meat. There's just so little to gain by spending the time cutting in-between each rib to get meat that will just be thrown in the grind pile. But we got to thinking, what's the difference between a rack of Pork ribs you pay $30 for at a restaurant and a rack of deer ribs? So we got out the Sawzall and cut those babies off. The result: by God there is no difference.
All I did was lather them in the BEST BBQ SAUCE EVER, threw them each on a rack in a foil-lined pan, and cooked them in a 325 degree oven until cooked and tender. Next fall I would definitely recommend trying it!
All I did was lather them in the BEST BBQ SAUCE EVER, threw them each on a rack in a foil-lined pan, and cooked them in a 325 degree oven until cooked and tender. Next fall I would definitely recommend trying it!