Post your Meat P0rn!!
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bocephus said in Post your Meat P0rn!!:
Dr_Pain We always deboned our deer ribs for grind, one year my brother took some cleaned them up and cooked them while we were processing and we had them for lunch, everyone was wondering why we didn’t do that all the time.
I have always wondered why myself. I am not a hunter so can’t really judge how much meat are on those animals so not sure if it is even worth the effort of cooking such a small rack but then I think about lamb and ponder why we don’t see venison ribs etc…
Dr_Pain On deer from the north and west you can cook the ribs. Not so much on our southern deer, there just isn’t enough meat at all there.
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bocephus said in Post your Meat P0rn!!:
Dr_Pain We always deboned our deer ribs for grind, one year my brother took some cleaned them up and cooked them while we were processing and we had them for lunch, everyone was wondering why we didn’t do that all the time.
I have always wondered why myself. I am not a hunter so can’t really judge how much meat are on those animals so not sure if it is even worth the effort of cooking such a small rack but then I think about lamb and ponder why we don’t see venison ribs etc…
Dr_Pain Trimmed up right and cooked right, they were are good.
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Dr_Pain On deer from the north and west you can cook the ribs. Not so much on our southern deer, there just isn’t enough meat at all there.
HerbcoFood said in Post your Meat P0rn!!:
Dr_Pain On deer from the north and west you can cook the ribs. Not so much on our southern deer, there just isn’t enough meat at all there.
It is the opposite of people. We have more rotund people down South a less up Notth
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I just like to use the meat as a roast or steaks, but have done them and they are good. Usually wait until the last deer for a camp dinner.
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These are some spare ribs that were on sale back in August, I trimmed them down into the St. Louis cut. Yes, I will be smoking the trimmings as well.
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Ribs are on!
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Ribs are on!
HerbcoFood Looking good, I am doing steaks tonight.
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Time to wrap the ribs for a nice steam session like a New York Turkish bath…
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Ribs are on!
HerbcoFood they’re looking good
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please post the finish pics
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craigrice here ya go, my wife likes this sauce to finish the ribs with. I prefer no sauce but this is a solid choice.
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craigrice here ya go, my wife likes this sauce to finish the ribs with. I prefer no sauce but this is a solid choice.
HerbcoFood that is a beautiful finished product
. Bet they didn’t last long. -
craigrice here ya go, my wife likes this sauce to finish the ribs with. I prefer no sauce but this is a solid choice.
HerbcoFood Might have to try that sauce, my wife likes raspberries.
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HerbcoFood that is a beautiful finished product
. Bet they didn’t last long.cdavis Truthfully, there were leftovers.
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Yesterday I also smoked some Dijon mustard brushed and seasoned with Chupacabra seasoning axis backstrap.
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craigrice here ya go, my wife likes this sauce to finish the ribs with. I prefer no sauce but this is a solid choice.
HerbcoFood looks good if my wife sees them I will be cooking them next !
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These are some spare ribs that were on sale back in August, I trimmed them down into the St. Louis cut. Yes, I will be smoking the trimmings as well.
HerbcoFood said in Post your Meat P0rn!!:
These are some spare ribs that were on sale back in August, I trimmed them down into the St. Louis cut. Yes, I will be smoking the trimmings as well.
All this talk about ribs I decided to follow in everyone’s footsteps. Normally I just keep my spareribs whole. I understand the whole St-Louis and Rib tips but I am greedy and want the whole thing as once LOL!!!
I changed my technique on this one and will NEVER go back. I dry brined my ribs, applied my homemade rub in the morning, left it in the fridge till I was ready to cook 3 hrs or so. I set the pellet grill at 225F and put a couple of probes in. I spritz it lightly as needed in the cook. When it reached 200F I applied the sauce and brought it slowly to 205F and “Bob’s your uncle!”
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HerbcoFood said in Post your Meat P0rn!!:
These are some spare ribs that were on sale back in August, I trimmed them down into the St. Louis cut. Yes, I will be smoking the trimmings as well.
All this talk about ribs I decided to follow in everyone’s footsteps. Normally I just keep my spareribs whole. I understand the whole St-Louis and Rib tips but I am greedy and want the whole thing as once LOL!!!
I changed my technique on this one and will NEVER go back. I dry brined my ribs, applied my homemade rub in the morning, left it in the fridge till I was ready to cook 3 hrs or so. I set the pellet grill at 225F and put a couple of probes in. I spritz it lightly as needed in the cook. When it reached 200F I applied the sauce and brought it slowly to 205F and “Bob’s your uncle!”
Dr_Pain said in Post your Meat P0rn!!:
I spritz it lightly as needed in the cook.
What was in the spritz? water, ACV, or other?
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Dr_Pain said in Post your Meat P0rn!!:
I spritz it lightly as needed in the cook.
What was in the spritz? water, ACV, or other?
Ridley Acres said in Post your Meat P0rn!!:
Dr_Pain said in Post your Meat P0rn!!:
I spritz it lightly as needed in the cook.
What was in the spritz? water, ACV, or other?
Man, you want all my secrets… It is actually a mix of water, ACV and Worcestershire and a dash or three of Tabasco. I normally do it to taste so I don’t have a recipe I follow.
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I also made some dove poppers yesterday, I have found par cooking the bacon and jalapenos still give you the ability to cook a medium done piece of meat. Then my daughter decided that dipping them in Chic-fil-A sauce was a move I needed to try. She was right it was a damn winner.
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