Elk rib roll

[LIK2HNT]

Start to finish for processing:
Leave more fat than you think you need to. Cut them into rib size pieces. Put into crock pot and cover with water. Cook on low for 8-10 hours.
Finish to your preference…on grill or under broiler both work just fine. Slather with the bbq sauce of your liking during finishing. Devour like a caveman.

Did you wrap in butcher paper before vacuum sealing to prevent bones from poking holes? Or did you use something else.

 

[INMT]

Did you wrap in butcher paper before vacuum sealing to prevent bones from poking holes? Or did you use something else.

Yes. Just butcher paper.

 

[INMT]

Did you wrap in butcher paper before vacuum sealing to prevent bones from poking holes? Or did you use something else.

I usually don’t freeze and just eat fresh but my wife doesn’t like them much so I’m saving for family at Christmas. I have a few in the crockpot now for dinner for myself tonight though!

 

[LIK2HNT]

Have always rib rolled elk. Usually too far to pack any bone. Deer and antelope I like to use take out whole rib cage if not to far to pack. Slow cook in smoker, sometimes grind some. Always only package meat as clean as possible.


Antelope ribs I like to smoke the whole rib cage.

 

[INMT]

Have always rib rolled elk. Usually too far to pack any bone. Deer and antelope I like to use take out whole rib cage if not to far to pack. Slow cook in smoker, sometimes grind some. Always only package meat as clean as possible.
View attachment 353015

Antelope ribs I like to smoke the whole rib cage.

View attachment 353017

First deer ribs I ate were cooked on the grill, no pre cook, and they were tough as boot leather.
Are they tender slow cooked on the smoker?
That’s why I switched to precooking in crockpot and they are fall off the bone tender.