LeadDog Posted December 9, 2006 Report Share Posted December 9, 2006 Ok started the fire this morning and got the cooker warmed up then put these ribs on. We have always cooked ribs cut apart so I thought I would try cooking them first then cutting them apart. I put a handful of wine soaked oak staves on top of the coals and closed the lid. It was a nice and steady 225° for a long time then it started to climb so I just closed it down a little bit. Quote Link to comment Share on other sites More sharing options...
Curly Posted December 9, 2006 Report Share Posted December 9, 2006 Looking good. Quote Link to comment Share on other sites More sharing options...
LeadDog Posted December 9, 2006 Author Report Share Posted December 9, 2006 Ribs are off. I love how the smoke fills the air when you open the lid. The meat thermometer said 180° so I said you are out of there! There was one rib that was still a little bit rare that I saw, the rest were just right. It took about 2:30 hours to cook the ribs. Everyone liked them. Next time I'm going to cook them hotter because I like that flavor better. Quote Link to comment Share on other sites More sharing options...
leejp Posted December 12, 2006 Report Share Posted December 12, 2006 Gotta Ask... What Animal is that? Quote Link to comment Share on other sites More sharing options...
Curly Posted December 12, 2006 Report Share Posted December 12, 2006 Re: Gotta Ask... What Animal is that? Come on man...that's Old Yella! Oh, you mean the ribs . I think that's the same deer that got the broke neck Quote Link to comment Share on other sites More sharing options...
LeadDog Posted December 12, 2006 Author Report Share Posted December 12, 2006 Yes that is venison. I'll have to try a different method next time as the ribs were dried out some from doing it this way. I have been doing some reading and have a few ideas I'll try. I know in the old steel cooker I seared them and cooked them hot and fast. Quote Link to comment Share on other sites More sharing options...
Curly Posted December 12, 2006 Report Share Posted December 12, 2006 Yes that is venison. I'll have to try a different method next time as the ribs were dried out some from doing it this way. I have been doing some reading and have a few ideas I'll try. I know in the old steel cooker I seared them and cooked them hot and fast. Do deer ribs tend to be drier? If so, do the 3-2-1 method. 3 hrs indirect 2 hrs with foil on them (this will definately make them juicy) 1hr direct (unfoiled) Quote Link to comment Share on other sites More sharing options...
LeadDog Posted December 12, 2006 Author Report Share Posted December 12, 2006 Deer ribs tend to be juicy. The 321 method might work in a modified form. The ribs I cooked above might not of had any fat on them, this happens sometimes. The fat on deer is in layers and not marbled like beef. I'm thinking that searing them and then finishing them up high. The other problem is the meat on the small ribs is thin while the meat on the large ribs is thick. I just have to think about what I was doing on the steel cooker and apply this to the KK. Cooking at 225 for 2.5 hours wasn't the way to go but I still have lots of ribs to practice on. Quote Link to comment Share on other sites More sharing options...
Curly Posted December 12, 2006 Report Share Posted December 12, 2006 Deer ribs tend to be juicy. The 321 method might work in a modified form. The ribs I cooked above might not of had any fat on them' date=' this happens sometimes. The fat on deer is in layers and not marbled like beef. I'm thinking that searing them and then finishing them up high. The other problem is the meat on the small ribs is thin while the meat on the large ribs is thick. I just have to think about what I was doing on the steel cooker and apply this to the KK. Cooking at 225 for 2.5 hours wasn't the way to go but I still have lots of ribs to practice on. [/quote'] Actually it's supposed to be 3-1-1 I believe, 2 hrs in foil would prolly turn them to mush. But maybe 1/2 hr of foiling would do it in your shorter cook time, just be sure to let that be a middle step, they need some fire after that. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted December 12, 2006 Report Share Posted December 12, 2006 This may be best posed to Gerard, but are there any health concerns inherent to rare venison? Quote Link to comment Share on other sites More sharing options...
gerard Posted December 13, 2006 Report Share Posted December 13, 2006 ...any health concerns inherent to rare venison? I had to surf around to give a meaningful answer: all I see are a few isolated incidences of Toxoplasmosis and that nasty Taco Bell E coli. The former can be killed by freezing the meat for 2 weeks prior to cooking. The latter... well just dress and process cleanly and cook the stuff a little more. What I haven't seen mentioned is the emerging BSE like disease of deer: Chronic Wasting Disease. The former causes the horrible and always fatal Crutzfeld Jacob (sp?) disease in people and cannot be fully eliminated even by the harshest cooking methods. If ever there is any sort of linkage of a similar syndrome to ingestion of deer meat.. wow.* *I'm just speculating wildly here. These days, I have little knowledge of this stuff beyond what pops up on a Google page. In fact, I should have checked wikipedia before posting, but I'm running late. Quote Link to comment Share on other sites More sharing options...
