Saturday, March 30, 2013

Elk Ribs

Not a recipe, just thought I'd share.  I kept as much of the ribs as I could from the elk that we shot a while back.  The size of them is rather hilarious, but we've become accustomed to eating "Flintstone ribs" around here.  I just pulled them out of the smoker.  They've been out there all day.


The beer is there for perspective only.  :)

10 comments:

  1. Don't get much better than elk.

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  2. I once was served up elk Prime Rib. There's not anything much better.

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    1. Brigid, when we processed it, I took care to cut some rib chops and set them aside for a special occasion. I can't wait for whenever that is. My first experience with elk, my taste buds were at the mercy of other people that cooked it. It was ok then. Having experimented over the last few months myself, it is truly unbelievable.

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    1. LB, if you ever get the chance and someone offers you some, don't hesitate. I've seen it for sale and it's pretty expensive. We were lucky enough to get an opportunity to take a couple and we're definitely sharing with our friends.

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    1. It turned out pretty good, NFO. My mom had made a brisket, which saved my skin since I hadn't done venison ribs like this before. It took longer than I expected, but it was worth it.

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    1. Oh, they turned out pretty darn good. I may try something a little different next time. Venison ribs are a tough dish between cooking long and slow to make them tender and not overdoing them. I'm pretty happy with this, but I may try some kind of steaming process next time.

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