Moose Ribs

bpk1982 · #1 11-13-2016, 07:22 AM

Hey guys. I hope everyone is having a good season so far. My partner and I got a nice cow moose a couple days ago and today is a butchering day. So I'm wondering what everyone is doing with the ribs? Debone them? Saw them? If sawing them, does your finished product only have the meat between the ribs or should a guy leave the outer meat on top of ribs attached? Also, recipes are welcome here. All advice is appreciated. Thanks.

hawk-i · #2 11-13-2016, 07:39 AM

Don;t debone....the ribs are one of the tastiest parts of the moose.

Brush with olive oil, spice with favourite spices, cover with tinfoil and bake at 190 F. for 10+ hours....brush on BBQ sauce and bake uncovered for the last 30-45 minutes....friggin excellent!

TBark · #3 11-13-2016, 08:00 AM

I'd strip the meat off the lower 2/3, cut the ribs off there and discard.
And keep meat on the top 7-8" towards the spine, yummy.
Then do what hawk said,

TBark

sns2 · #4 11-13-2016, 08:09 AM

The meat is good, but for my taste the fat is not. As a result, in whatever method you are going to cook them, I would boil them first, and then cook low and slow, finishing on the grill with sauce.

bpk1982 · #5 11-13-2016, 08:15 AM

Quote:

Originally Posted by TBark

I'd strip the meat off the lower 2/3, cut the ribs off there and discard.
And keep meat on the top 7-8" towards the spine, yummy.
Then do what hawk said,

TBark

Why discard that lower rib meat?

colroggal · #6 11-13-2016, 10:24 AM

Quote:

Originally Posted by bpk1982

Why discard that lower rib meat?

I think he's just discarding the lower portion of rib bone.

Colin

Caza · #7 11-13-2016, 10:41 AM

I like to leave the meat on. Cut to 12" across the ribs. We make them on the barbecue or the oven. I do not mind alitle moose fat(the only kind we sometimes leave on) They are a family favourite! Flintstones feed!

warriorboy10 · #8 11-13-2016, 11:03 AM

Sounds delish boys!!

TBark · #9 11-13-2016, 02:10 PM

Sorry, yes discard the rib bones, take the fat layers out between the meat layers of stripped meat, and into the grind pile.

TBark

Opa · #10 11-13-2016, 02:47 PM

Strip the bones, take them out along a cutline, tie them to a tree, sit in the bush and shoot the coyotes that come in.

bpk1982 · #11 11-13-2016, 02:54 PM

Great info guys. I just finished cutting the ribs and front quarter up. Ribs tomorrow night!

R3illy · #12 11-13-2016, 03:49 PM

i threw the ribs away from my moose this year.. cut up and bagged everything else.. sort of regretting that now.

After cutting into a few ribs i didnt think they would be good.

Norwest Alta · #13 11-13-2016, 04:01 PM

I like cooking them over the fire while the meat cutting is being done.

snowman160 · #14 11-13-2016, 05:49 PM

Frigen love my moose ribs.never throw them out.great in the slow cooker!!!gona have to try that recipe in the previous post!!

newguy · #15 11-13-2016, 07:33 PM

Quote:

Originally Posted by R3illy

i threw the ribs away from my moose this year.. cut up and bagged everything else.. sort of regretting that now.

After cutting into a few ribs i didnt think they would be good.

Maybe next time you could post that you have some moose ribs to give away. Sad you let them waste.

Backwoods Runner · #16 11-13-2016, 08:31 PM

Just finished them topped off with Tony Roma's sauce. Absolutely awesome.

YukonRed · #17 11-13-2016, 08:31 PM

You could always try cutting the ribs in half. Eating them sooner or later usually keeps them fresh and tender. I've had some buddies who marinate with Dr. Pepper with the intention of tenderizing them more.

R3illy · #18 11-13-2016, 08:49 PM

Quote:

Originally Posted by newguy

Maybe next time you could post that you have some moose ribs to give away. Sad you let them waste.

I didnt waste much. Saved the hide, heart, liver.. had most bones picked up by a friend.. even saved the nose and tongue of the moose for some native elders.

Still a shame i didnt make some ribs.

bpk1982 · #19 11-14-2016, 07:00 AM

Quote:

Originally Posted by Backwoods Runner

Just finished them topped off with Tony Roma's sauce. Absolutely awesome.

Now that looks good!

bpk1982 · #20 11-14-2016, 05:28 PM

So I cooked these up for dinner tonight. Boiled for half and hour. Then into the oven at 200 for 6 hours or so with honey garlic sauce. Delicious!

anorthernhunter · #21 11-14-2016, 05:32 PM

I have always "hated" elk and moose ribs.

"HATED" them ...

BUT never tried them.

My Dad loves them.

Now that I see them in the pics ... I regret never trying them ... I will bet I wouldn't "HATE" them ...

(Especially with that crown and coke in the pic) haha

hawk-i · #22 11-14-2016, 08:43 PM

Quote:

Originally Posted by bpk1982

So I cooked these up for dinner tonight. Boiled for half and hour. Then into the oven at 200 for 6 hours or so with honey garlic sauce. Delicious!

Those ribs look great, but if you don't boil them and just bake them at a low 190 F for 10+ hours they will be very tender and still pinkish ....ideally if you have the right type of oven 140F for 48hours will give outstanding results.

74monster · #23 11-14-2016, 09:05 PM

we just smoked some for 2 hours then put them in the oven for 7hr at 200, then a little BBQ sauce, beats any rib place in Alberta

Ronbill · #24 11-15-2016, 08:58 AM

Yah, my hunting buddy swears the ribs are the best - personally, I think the shank is the most flavorful part of a moose. But damn those rib pics look great guys. I may have to stop giving the ribs away.