I wish I did that with my moose. Best game I have ever eaten was the 2 ribs we did pack out. Cooked 425 with 1/2 inch water when meat started pulling back on bone. Let rest 25 min and then sauced w BBQ sauce no high fructose corn syrup in 350 deg oven every 8 min once underside and 2 times top and then sliced the meat off bones. If only shot moose about 4 miles closer to cabin would have had what you have eating gold mine. Great story and pics.Thrilled to finally come out of the woods with full racks of ribs for the first time. Battery powered Sawzall was the perfect tool.
Emded up with 10 packs of ribs. We left the side meat on them when field butchering so hopimg that makes for better, meatier ribs. What made me smile was the need to label meat packages as “2022 Cow Moose” instead of just “2022 Moose”, since I have two moose tags. LOL. Don’t think that will ever happen again that I have to keep two moose sorted out in the freezer.
Single rack that I just sawed in half to shorten rib lengths
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One rack cut into package sizes (5 pieces)
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All of the vacuum sealed ribs (10 packs) going into the freezer. Can’t wait to cook some up.
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