The ribs on a deer are probably one of the least thought about cuts. Let’s face it, the yield is not very substantial and many people just cut the meat off of the bone for ground meat. I recently learned that this commonly overlooked section of the deer can prove to be quite scrumptious on the bone.
I cut the ribs away from the main body using a bone saw while I was butchering the deer. I used one disposable baking pan to marinade the ribs. I soaked the ribs in a cup of apple juice and 1/2 cup liquid smoke. I then rubbed down each side with salt, pepper, and garlic powder. The ribs were placed in the fridge to marinade overnight.
The next evening we fired up the charcoal grill. I placed the ribs on the top rack and let them cook about 15-20 minutes on each side, turning them frequently. I then sliced them like normal ribs and served with a side of BBQ sauce. The meat pulls right off of the bone.
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