Moose Ribs/open fire

ivorytip

ivorytip

Veteran member
Mar 24, 2012
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Big fan of cooking fresh meat over an open fire. No grill, no smoker. Open fire.
I plan to do this with my moose this fall.
Trying to figure out the best way to cook moose ribs over the fire. Yes, I am well aware of how big a rack of moose ribs are, and well aware that it will more than likely be some tough meat done this way.
Anyone done this? Any Ideas?
 
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Colorado Cowboy

Colorado Cowboy

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Jun 8, 2011
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You are right about tough meat. What I do on elk and moose ribs is saw each side into two racks, so you end up with at least 4 racks. Then I pressure cook a rack for between 5 and 10 minutes, depending on size & thickness. THEN after cooling off put them on the grill or on the hot coals of an open fire. They will be nice and tender.
 
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JimP

JimP

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Mar 28, 2016
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Instead of the ribs how about one of the tenderloins depending on how many is in your crew.

Just searing them on a fold-able grate and some seasoning would be enough for a meal fit for a king.

I agree with CC on the pressure cooker for the ribs, or a nice BBQ sauce and boil them into submission.
 
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D_Dubya

D_Dubya

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Aug 8, 2012
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I’ve never cooked moose, but I think you’d do well to slow roast the ribs on a spit over an open fire - it would be difficult if the wind got up but if you could roast it 3-4’ over the fire for a couple hours I bet it would be good - and definitely very primal. I’ve done whitetails that way (ribs with back straps still attached) and it was good.
 
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