I like to take a good BBQ suace, and spice it up with garilc, sweet chili sauce and whatever other seasoning you like. Cut them into medium sized slabs, and coat them with the sauce. Wrap them into indivdual foil packets and put them right on the oven racks(wrap them good so they don't leak) Cook em at 225 for about 2 hours. Pull them out and put more sauce on them, then throw em on a hot BBQ just long enough to carmelize the sauce.
Marinate up to a week in the fridge in you favorite sauces. Then wrap tightly in foil and slow cook at 225-250 for a coupke of hours. You can also do some pretty amazing things with them in a crock pot!
I will pack elk ribs uphill and for great distances. :cheers:
Cut the ribs into 7-8 inch slabs, season liberally and place in a crockpot, dump a jar of BBQ sauce on and around the ribs, then put about 1/2 a sauce jar of water in to thin out the sauce a little.
Cook in the crockpot all day. The meat will fall off the bones by dinnertime! :food:
what do you do about the fat? The last elk ribs I tried I had a layer of fat stuck in my mouth that I had to wash out with scalding water. I've been leaving them for the yotes ever since. I was told once to boil the suckers for hours before the bbq.
as with any game meat, trim all the fat off. Leads to a better taste (less "gamey")
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