You read that correctly folks! I kept a good deal of the deer for grinder fodder, and I will admit that I kept the spare ribs as they were out of sheer laziness. Removing the meat from the ribs on the loin portion proved to be way too much work for way too little pay.
That decision proved to be a good one. Cooked these at 300 for about 3.5 hours. Covered after an hour, then sauced with an off the shelf sauce made by Heinz that I actually found pleasant. They were incredibly tender; I walked the border of overcooked (if comparing pork spares), and thank heaven, they were juicy!
Paired with some semi-homemade mac n cheese (it was a box of Kraft, I just made my own cheese sauce). Good grub tonight!
Venison spares
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Venison spares
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Re: Venison spares
They look amazing!
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Re: Venison spares
Oh my…yum!
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Re: Venison spares
Nice change up *****looks great
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Re: Venison spares
Bambi Bonz who else but the T-Dragon
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Re: Venison spares
Thanks all! The sauce I used, by the way, was Heinz Kentucky Bourbon. Not bad at all for commercial stuff. I'll have to keep it in my arsenal. Lol!
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