BBQ Venison Ribs

[Bang4bucks]

I have found that not many people keep their venison ribs because there usually tuff and dry. BUT... an old timer tought me how to cook them and i found them to be AMAZING!!!

I usually cut the ribs to a 3-4 rib widths (or however wide you want them) then cut them in half so you have 6 inch lengths 3-4 rib wide pieces. SMOTHER them in your favorite BBQ sauce on both sides. put in a glass cake pan with the rib arch UP (just the ends of the ribs will be touching the pan. add about 3/4-1 inch of water. Cover the pan with tin foil. Bake on LOW heat (100 degrees) for 45-1 hour. The ribs will soak up alot of the water making them not dry and tuff. Then remove the ribs and slap them on the grill on each side just long enough to cook the BBQ sauce to them and give them the wonderful grill taste. you can rebaste them with BBQ sauce or any seasonings you want to your taste while on the grill also. serve and enjoy!!!

[backwoodsman]

Bang what do you do with the fat in the ribs? We love the meat itself but the waxy fat we cant handle. I usually just stirp the ribs our for burger anymore but would love to be able to BBQ and grill them.

[Bang4bucks]

The fat in the ribs for the most part will cook itself out as you slow cook it.

[backwoodsman]

Sounds good. Thanks. We'll have to try that.

[fitter]

You should par boil all the fat off th ribs first. Just keep skimming the pot. then put the ribs in the oven w/your favorite sauce on them. No nasty deer fat sticking to your teeth.