Anyone eat or save the ribs? I am new to deer hunting and from what I hear people usually disgard them

Rib meat is good for grinding in my opinion

Yes and in my opinion not enough meat to waste the time to process, cook and serve.

Not much meat there, I usually discard or grind.

I debone the meat and use it for sausage.

Deer ribs are awesome. Not much meat there but it's great.

Most people process into sausage, but BBQ low and slow with pecan wood and a little brown sugar rub can be awesome. Only problem is one side is only enough meat for one person.

Nope. Don't save the neck either. I really don't like deer burger so I don't save every little scrap to grind up. Just steaks, a roast or two and maybe some jerky. If I take my deer to a processor I'll give the burger away.

I will sometimes, maybe 1 in 4 deer, leave the backstrap attached to the ribs and make a rib roast. I do this with most of the hogs I kill and it always turns out awesome. I just cut the ribs in half with a bone saw and cut the backstrap out with the remaining rib bones still attached, leaving the backstrap whole. I usually brine it and smoke for 2 hours at 195 degrees then slice them just like lamb chops with two bones per chop. They will be cooked about med rare at this point and can be finished on the grill for individual doneness.

You should make jerky out of your burger.

The meat between the ribs is already a great size for jerky. Cut the strips from between the ribs, Marinade and dehydrate!

If I didn't have people that take it I might look into doing that but I do. And I'm not going to take the time to grind it all up myself.

Plus I like chewy jerky. The extruded kind always seems to fall apart to easy.

I like where your heads at.

Next year.

There is only one way to do it. Cut the bacon off(30 sec or less), use a saw(almost any will work , but a hand saw for small limbs makes quick work) to cut through the rib bones where the ribs meet the back-strap after the back-strap has been removed(two minutes or less), grill as with beef rid using your preferred sop frequently to prevent drying. They are as good or better than beef ribs and take only a few minutes to process. Processing in any other way results in more effort than they are worth.

The 1st time I tried it, turned out great and had the chew I was looking for. The mix I used required a stay in the fridge overnite. The next day I rolled the seasoned, cured burger out between two sheets of waxed paper to the desired thickness. (I made 'em about 1/8 of an inch thick). Peeled off the top sheet and flipped upside down on the rack and peeled off the other sheet then dehydrated them in the oven per the instructions. When it was done, I cut it into about an inch to an inch and a half wide strips. It was awesome. I haven't used my good steaks for jerky since,

So you dehydrated it as one big jerky sheet? That's awesome! I've only had the ground up jerky a few times that family has tried it and it always seemed to fall apart. How fine or course did you gring it? Maybe that would have an effect on the texture.

Exactly. I did it as one sheet. I used ground I got from the processor. I did mix it by hand putting in the seasonings and cure. Really, I think the more you handle it as you mix it, the less crumbly it will be. But mine did have just a tad of beef fat added. Prolly around 90/10. It tasted just as good as the steak jerky and wasn't quite as chewy / hard. Give it a try. I know a lot of folks that give away deer burger and it breaks my heart.

Cool. Thanks. Maybe I've been missing out. I'll have to swindle a pack or two and give it a shot.

I cook the ribs. You should first put them in a large hotel pan in the oven to boil some of the grease out. Then dry rub and grill. All the times I have tried to just grill/smoke the ribs they are very greasy.

Yep, just cut the rib meat off bone and use for jerky. Tasty!

Hey, depends on the deer, but some have pretty meaty ribs. Here are some BBQ axis ribs - they were awesome! Small, ate a bunch. But a few bites off each one, but good.

Not enough meat there.