Rib meat question

[jerm8352]

What do you guys do with the meat on top of the ribs that has a really sticky slimy film on it? We cut a bunch of this off of my elk while gutless quartering it and had a heck of a time doing anything with it. Any help would be appreciated.

Thanks,

Jeremy

 

[WapitiBob]

My Elk haven't had that slime problem but I normally leave it. Next years Elk, I'll take some ribs out as a few guys gave me some cooking tips and promised they wouldn't be like biting into a bar of string wax.

 

[Colorado Cowboy]

I always save the ribs if possible. I cut them in half front to rear, which gives me 4 racks. There is usually lots of meat in the lower brisket area. I pressure cook them for about 6 to 8 mins and them put them on the BBQ. They are very good.

 

[Hilltop]

What do you guys do with the meat on top of the ribs that has a really sticky slimy film on it? We cut a bunch of this off of my elk while gutless quartering it and had a heck of a time doing anything with it. Any help would be appreciated.

Thanks,

Jeremy

Filet the film off- add it to the trim meat for burger. Or if you will cook them soon, leave it attached to the ribs. If left too long they dry out too much for my taste.

 

[Gr8bawana]

I use rib meat from deer, elk, and antelope for burger or salami.

 

[jerm8352]

Thanks for the help