What is a good cooking recipe ?
Roasted?
What do you do with them besides trim and grind ?
Thx for any ideas.

I have smoked them before. 225 for 2-2.5 hours. Then wrap in foil for another 3-4 hours at 225. Just use a good BBQ rub that you like. I usually use an apple or cherry wood for the smoke.
Not a lot of meat, but pretty good eating.
Best of luck!

I might have to try some.Thanks

Yes with the loin attached... bone in prime rib
We cut our deer like cattle.
Not like a sausage hog.


Added
Farm has a meat room

Why not an the grill at max or 8 minutes?
Over cooked deer sucks.....

The loins would do perfect with that high and quick method. You wouldn’t be able to eat the ribs. They’ve got to be low and slow to break down the connective tissue and be tender enough to eat.

I cut them with a saws all and can them, same as you would when pressure canning venison. Bones pull right out when you open the jar, dip them in flour and fry.

I think I will try the smoker.
Thx for the ideas.
Not much there to begin with.
As stated.

young deer without much fat are good barbecued. Old ones with tallow I find to be not so good.

Trim a lot of the fat and some them over some pecan wood. Season well and brush on some BBQ sauce lightly as it goes. There really good that way.

Also braised a lil then into a crock pot with bell pepper, onion, garlic powder ,onion powder lotta salt bay leaves , carries and potatos and just forget about it on low for most of the day

We have big deer in my part of Ohio, but besides cutting off the outer sheathe for grinding, I don't do anything with deer ribs but give them to the dogs. There's just not enough to work with.

Keith

You guys are nuts......

Why do you proses your deer into fish sticks..??
Does deer meat suck when it has horns?

A Buddy takes a big roasting pan, and does a layer of Sour Crout - puts a side of Rib in. Repeats with the second side. slow Bakes them in the oven. Fantastic! Bob

Glad I'm not the only one. so much tallow and little meat I strip to the bones and save for the dogs along with all the other stuff we don't want to eat. dogs get fat and shining during deer season.

that said I may need to try some of these ideas. if they don't turn out the dogs will still eat them after all.

We ate everything the deer had to offer. none of it was wasted. With a 1 deer limit and with 4 of us kids we ate it all. My mother used to cook them in the oven.

deer ribs are a waste of time really. If you want to trim em out to add to the grind pile. fine. Might get an extra pound and a half... The meat between the ribs is about the thickness of cooked bacon to start with. Once I get the tenderloins and heart out of the deer, anything that touches the inside cavity of the deer goes to the garden or the buzzards(or yard chickens, not much difference between them and buzzards other than taste and size)

mom, use to put in oven, and let all the fat drip off for couple hours, and then we would season and put-on the grill, man they were good,

My deer ribs go in the scrapple pot.