re: Deer Rib Soup

I've done three ways in order of best to worst:

1. Debone and cut up into about half inch to inch pieces. Add to chili when you put in your chili plate ground meat after cooking down the trinity. I cooked in cast iron dutch oven and let my chili simmer for a good while with the lid on. You get the thick sauciness from the ground chili meat and tender meaty chunks from the stewed down ribs.

2. Debone and flour and fry as steak fingers. Want to cook them down tender, but don't overcook. This is the hard part and I have probably never done it good, but they eat.

3. Smoked on the bone - I have since seen how Steven Rinella does it, but I did mine like some farm pig slabs and I over did it. His pressure cooker method finishing on the grill with a sauce sounds good.

After doing them the way I did in my chili I will save all ribs from now on out. Its really not that much trouble to debone them. Just get that outside layer of fat off. Can do at camp in a half hour over 2 beers.