Elk ribs

[Waygoner]

I've never done anything with the rib meat on the elk I've killed. After grilling some fantastic pork ribs last night I wonder if I'm missing out. Anyone have tips on taking the rib meat? Boneless? Bone-in?

[Elkduds]

Been a while (20 years), I think we used to cut them into short racks to fit on the grill but leave lots of bones in. We marinated them for a long time, 3 days, in apple cider vinegar and spices to tenderize and flavor. Left the inner membrane on while grilling to maintain some moisture, but didn't eat it. Ribs were good but not great, dogs LOVED the bones though.

[bloodarrow]

If they are like Whitetail ribs, the challenge is getting rid of all that tallow. I can remember sitting around the hunting shack after we all ate up a big kettle of venison ribs....and everyone scraping the tops of their mouths with their tongues trying to get rid of that stickiness....Im thinking even if you cut it all out for burger, wouldnt you still have that?

[Swede]

They are pretty greasy. They are usually mixed with the other hamburger and are fine. Elk meat is very lean, so the meat from the ribs is fine in burger.

[Brendan]

Here's a recipe I'm interested in trying, combination of pressure cooker or braising, then grilling to sear...

http://themeateater.com/2012/a-rinella- ... d-grilled/

[foxvalley]

I'm a big fan of elk ribs,and is usually the preferred treat after we kill an elk. I like to take all the large chunks of meat off the ribs so as to only leave the meat between the ribs for the most part,so I can sear the ribs better.I will sear them over an open fire(no grill in camp) and try to burn off as much fat as possible.Your mouth will still get coated,and if you can get past that,they are really good!