I got my first bait station bear last month with the RugerSuper Redhawk 454 Casull-5”, Linotype255gr SWC, doing 1600fps, from 3yds in a ground blind. (Ahr Ahr Ahr) That was exciding! Enough with the formalities. I want to BBQ theribs and cut off all the large flat pieces of meat off the ribs. Should I haveleft those on or would that have fallen off when cooked? Also in future referents,how do you process the ribs, starting with the whole rib cage? (Meaning the appropriate cuts)
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Time for BBQ Black Bear Ribs!!!!
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Originally posted by ASUS-DAG View PostI got my first bait station bear last month with the RugerSuper Redhawk 454 Casull-5”, Linotype255gr SWC, doing 1600fps, from 3yds in a ground blind. (Ahr Ahr Ahr) That was exciding! Enough with the formalities. I want to BBQ theribs and cut off all the large flat pieces of meat off the ribs. Should I haveleft those on or would that have fallen off when cooked? Also in future referents,how do you process the ribs, starting with the whole rib cage? (Meaning the appropriate cuts)Sheep hunting...... the pain goes away, but the stupidity remains...!!!
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AAAAAAH Blasphemy boiling ribs lol. I like my bear ribs meaty I cut them in half then cut them in 4 rib pieces. I throw the ribs on the grill for a little bit and then put them in a pan, cover with tinfoil and bake at a low heat till the meat falls from the bone.I once held the yardstick of anothers perfection, I threw it down and carved my own................
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Originally posted by thunder chicken1 View PostAAAAAAH Blasphemy boiling ribs lol.Sheep hunting...... the pain goes away, but the stupidity remains...!!!
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I found an awesome way to make game ribs and lots of other things this year: sous vide. I put them in a vacuum sealed bag and submerge it for 48 hours in water heated to exactly 135 degree (F) using an immersion circulator (mine is an Anova, but there are other brands). Then I finish them very quickly on a hot charcoal grill. The long cook time makes them extremely tender, and they still come out medium rare!Jason
http://www.troutnut.com -- Fly fishing photos & insect hatch encyclopedia.
http://www.daltoncorridormap.com -- Exact 5-mile Haul Road corridor boundary for GPS & Google Earth
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Originally posted by Troutnut View PostI found an awesome way to make game ribs and lots of other things this year: sous vide. I put them in a vacuum sealed bag and submerge it for 48 hours in water heated to exactly 135 degree (F) using an immersion circulator (mine is an Anova, but there are other brands). Then I finish them very quickly on a hot charcoal grill. The long cook time makes them extremely tender, and they still come out medium rare!Sheep hunting...... the pain goes away, but the stupidity remains...!!!
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You don't want med rare bear ribs...ever heard of trichinosis?
Off another hunting site.... http://www.rokslide.com/forums/showt...ting-Bear-Meat!!!!!!!!
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Originally posted by pipercub View PostYou don't want med rare bear ribs...ever heard of trichinosis?Sheep hunting...... the pain goes away, but the stupidity remains...!!!
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