Savoring the Flavor: How to Save and Enjoy Venison Ribs

I assume they’re smoked by the way they look… did you treat them any different than pork or beef ribs?

I cooked them in a slow cooker for 8 hours and then finished them on the grill. Fall off the bone tender. The only difference in them is you have to trim all the possible fat off, or your mouth gets waxy. It’s really pretty easy to do

Going to try it this year. Thanks for the tip and the idea.