Deer ribbin' ain't easy but somebody's got to do it.  Venison ribs are a challenge as the ribs are full of tallow.  Tallow is a waxy fat that can coat your pallet with a less than pleasant film.  To help break down some of the tallow we use a slow cooker and time to render out much of the fat and soften the meat.  Next, a quick trip to the grill to add a little char and create wonderful sticky fingered BBQ goodness. 

What you'll need:

• deer ribs, trimmed of excess fat, bone frag, etc
• Rib rub 
• 2 quarts of beef stock
• BBQ sauce

How to make it happen:

Cut each set of ribs into three sections, so there are four bones in each section.  Next thoroughly coat each piece with the rib rub and let set in the refrigerator for at least an hour.

Put the ribs in a slow cooker on low, add two quarts of beef stock and let steep for 4-6 hours.  The meat should be tender and darned near fall off the bone.  Just firm enough for a trip to the grill with your favorite sauce. 

Finish the ribs on the grill over high adding a little char then slather with BBQ sauce and grill until the sauce carnalizes.  Eat the ribs immediately, right off the grill to prevent any remaining tallow from setting up.