Deer meat, or venison, is known for its lean, tender texture for steaks and roasts and its strong flavor in jerky and sausages. A commonly overlooked part of the deer, however, is the ribs. While deer ribs don’t have as much meat or fat compared to pork or beef ribs, they still have plenty of flavor. Because of the lower fat content, you must alter how you cook deer ribs from the traditional method of cooking pork or beef ribs.
You can also parboil the deer ribs as the first step of the cooking process and reduce the grilling temperature. Parboil for 1 hour and grill on low-medium heat.
Preheat the grill to medium heat.
Cut the ribs into 4-inch pieces for single servings.
Trim any excess fat from the ribs.
Grill the ribs for about 8 to 10 minutes on one side.
Turn the ribs with tongs and cook for another 8 to 10 minutes.
Apply barbecue sauce with a basting brush during the final 2 to 3 minutes of grilling. This prevents the sauce from burning.
Items you will need
Based in Nebraska, Jeremy Hoefs began writing fitness, nutrition, outdoor and hunting articles in 2006. His articles have been published in "Star City Sports," "Hunting Fitness Magazine" and RutWear field journals, as well as on the Western Whitetail website. Hoefs graduated with a Bachelor of Science in exercise science from Nebraska Wesleyan University.