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Nothing says comfort like a warm, tangy, smokey bite of tender rib meat off of the bone that has been glazed with barbecue sauce. Sadly, though, many people typically relegate venison (and other cervid’s) rib meat strictly to the grind pile to be turned into sausage due to tallow. Tallow, the waxy fat that covers the rib cage and is often discarded or turned into soap, is the major culprit that gives the unpleasant “mouth coating” effect people experience when eating venison with a high tallow content once the fat cools.
This recipe is a two-step preparation that allows for a significant amount of tallow to be rendered off, while also ensuring the rib meat will be fall-off-the-bone tender. Follow this recipe the next time you have venison ribs on hand, and you’re sure to never leave the ribs for the grind pile again.
Time to Make: 6 hours
Looking for more rib recipes? Try out this Apple-Glazed Boar Ribs recipe!
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