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  1. #1

    Default Pronghorn ribs and strap on the smoker

    Pronghorn ribs and backstrap on the smoker this morning. Tenders on the grill last night were great. I "brined" them with a pecan smoked seas salt rub yesterday and seasoned them with Head Country Sweet and Spicy rub. Post oak wood for the smoking. I make my own smoked sea salt.

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    Last edited by wytex; 10-08-2017 at 03:53 PM.

  2. #2
    Join Date
    Nov 2014
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    Wise River, MT
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    OMG that looks soooo good! Yum!
    "Ride due West as the sun sets. Turn left at the Rocky Mountains" Robidoux

  3. #3
    Join Date
    Nov 2009
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    South East Colorado
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    Yum!!
    I'm an addict...archery, rifles, shotguns, handguns, muzzleloaders, hunting, fishing, fly fishing..and I don't want rehab

    CWEH...Colorado's Worst Elk Hunter 2007-2017 (but I'm still damned sexy) 10 years of consistency!!

  4. #4
    Join Date
    Nov 2014
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    Almost North Dakota, not quite Canada
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    That sounds wonderful!

  5. #5

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    Can't wait to see the finished pic. Man antelope is my favorite.
    Missouri meat Hunter, shooting tomorrow's trophies today!

  6. #6
    Join Date
    Jun 2009
    Location
    Gallatin Gateway, MT
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    Wow, that looks tasty. Let us know how much meat you get off the ribs after smoking.

  7. #7

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    I'd be very interested in hearing how the ribs are! Do you find the fat to be similar to deer (tallow)?

  8. #8

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    Off the smoker but the ribs need a little oven time. They had no fat on them as the rut is winding down and our bucks were pretty lean. The ribs look pretty meaty,
    didn't overly trim them.

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  9. #9

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    Those look amazing Wytex! Anxious for the final verdict.

  10. #10

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    Well it all was great!! The ribs were surprisingly good. No fat on them and just enough meat to make them worthwhile. We will be keeping all of the doe ribs after this.
    They had about 2 hrs in the oven at 190 while we went for a beverage downtown, and were very tender and great flavor. Strap always speaks for itself, we took some strap downtown to share with our friends at the bar and everyone had the comment "this is antelope" ? They all loved it.

  11. #11
    Join Date
    Nov 2014
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    Wise River, MT
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    Mouth-watering pictures! That looks great!
    "Ride due West as the sun sets. Turn left at the Rocky Mountains" Robidoux

  12. Default

    so you soaked the meat in a salt/sugar water solution? (brine)????

  13. #13

    Default

    Nope, I rubbed them down with smoked sea salt the day before and then seasoned them with Head Country Sweet and Spicy on ribs and a steak seasoning mix on the backstrap the morning of the smoking.
    I don't go heavy on the seas salt rub but it helps with flavor and juiciness of the finished meat. I like to give it time to penetrate the meat not just right before it hits the grill or smoker. I've read of both methods for salting.

  14. Default

    ok was just curious. might try that on a buck this year if i find one big enough to kill.

  15. #15

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    My use of the word brined was probably the wrong verbiage.

  16. #16

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    I'm trying this !!!

  17. #17

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    Looks great! Making me hungry!

  18. #18

    Default

    That looks fantastic. That back strap is beautiful
    Missouri meat Hunter, shooting tomorrow's trophies today!

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