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How are you removing ribs?

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  • #16
    Thanks, meant sawsall and my dewalt has done a bunch. I have also done the rib roll but only back in camp after removing the ribs by other means.

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    • #17
      Originally posted by Daveintheburbs View Post
      Thanks, meant sawsall and my dewalt has done a bunch. I have also done the rib roll but only back in camp after removing the ribs by other means.
      HaHa! I knew what you meant. Of course, an electric saber would be cool too! I'm pretty sure that I wouldn't pack around a cordless tool. I might look into another folding saw that doesn't have the frame like the wyoming and then just round off the front of the blade. Man, we just had ribs two nights ago and like I mentioned, It's one of my favorite meals. I don't BBQ them but I have finished them off on the barbie a few times to get that extra char. Mmmmm

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      • #18
        Is the rib roll legal in a game unit that requires you to leave meat in the bone in the field

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        • #19
          Originally posted by kk alaska View Post
          Is the rib roll legal in a game unit that requires you to leave meat in the bone in the field
          <br/><br/>Thatís a good question that one should certainly become informed on. Might take an attorney to sort out the regs for you though. This state...I tell ya.

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          • #20
            Originally posted by kk alaska View Post
            Is the rib roll legal in a game unit that requires you to leave meat in the bone in the field
            We hunt in unit 13 and it states that you are required to keep meat on the ribs until removed from the field or processed.

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            • #21
              Originally posted by kobuk View Post

              We hunt in unit 13 and it states that you are required to keep meat on the ribs until removed from the field or processed.
              Correct. I do that anyhow, even if the law didn't require it. But it's true. The more meat you cut off the bone the more surface area is exposed and the more bacteria can get at the meat. But I suppose if you are quick to get the meat home then maybe the meat won't spoil much so you could grind it up into burger, but most of the time when I hunt, it takes me a couple or a few days to get back home so I don't want to risk any meat spoilage.

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              • #22
                I need to know more about this "rib roll"
                Hunt Ethically. Respect the Environment.

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                • #23
                  I also started using a Sawsall for the ribs and legs. Love it!

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                  • #24
                    Originally posted by thymallus View Post
                    I also started using a Sawsall for the ribs and legs. Love it!
                    Been doing that for decades. A small chainsaw is quicker though.
                    Hunt Ethically. Respect the Environment.

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                    • #25
                      I have used a oscillating tool. I open the ribs up and punch each rib from the inside of the rib cage. Then peel the whole rib cage off the hide. The reciprocating saw blades that you can get the butcher supply store because it cuts on the outstroke and doesn’t fill the tool up with meat and bone.

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                      • #26
                        Originally posted by 2001gocougs View Post
                        I have used a oscillating tool. I open the ribs up and punch each rib from the inside of the rib cage. Then peel the whole rib cage off the hide. The reciprocating saw blades that you can get the butcher supply store because it cuts on the outstroke and doesn’t fill the tool up with meat and bone.
                        I put the chain on the chainsaw backwards for the same reason.
                        Hunt Ethically. Respect the Environment.

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                        • #27
                          Easy fellows. Just a little humor there. I kinda like looking like Freddy Kruger after I saw the moose up with a Stihl.
                          Hunt Ethically. Respect the Environment.

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                          • #28
                            Originally posted by 2001gocougs View Post
                            The reciprocating saw blades that you can get the butcher supply store because it cuts on the outstroke and doesn’t fill the tool up with meat and bone.

                            That is a great tip. Clean up is the worse part. In the past I have used a lot of brake cleaner and elbow grease.

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                            • #29
                              So Smoke, no one bit on describing the rib roll. I'll give it a shot:
                              you start at the back of a skinned out rib cage that has the belly meat detached. You run the knife flat on the rib to remove the meat on top of it. Then you rotate the blade to separate the meat between the ribs from the first rib. Roll that meat over the next rib and filet out the next rib and meat between ribs. Repeat until done. Finished product is a nice hunk of pure meat that has alternating thin and thick stripes. I have only done it on an already detached rib cage for fly out.

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                              • #30
                                Originally posted by Daveintheburbs View Post
                                So Smoke, no one bit on describing the rib roll. I'll give it a shot:
                                you start at the back of a skinned out rib cage that has the belly meat detached. You run the knife flat on the rib to remove the meat on top of it. Then you rotate the blade to separate the meat between the ribs from the first rib. Roll that meat over the next rib and filet out the next rib and meat between ribs. Repeat until done. Finished product is a nice hunk of pure meat that has alternating thin and thick stripes. I have only done it on an already detached rib cage for fly out.
                                Sounds interesting and you don't end up with a bunch of strips that come from between the ribs. Would probably grill up nice on the grate I have over the fire pit also.
                                Hunt Ethically. Respect the Environment.

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