Reply
Go Back   TexasBowhunter.com Community Discussion Forums > Topics > Recipes
 
Thread Tools Display Modes
Old 07-11-2017, 09:52 PM   #1
TCB
Eight Point
 
Join Date: Oct 2007
Location: Denton, Tx
Default Oryx Ribs

Killed an oryx last month and had to bring home the ribs after seeing how much meat was between each rib. Never cooked ribs, so educate me on what to do.

they'll go on the green egg, any input is appreciated.
TCB is offline   Reply With Quote Back To The Top
Old 07-13-2017, 10:07 AM   #2
kd350
Ten Point
 
kd350's Avatar
 
Join Date: Jun 2011
Location: houston
Hunt In: Reagan wells, fedor, paige, rocksprings
Default

Maybe try and sear them on the pit and then wrap them up in foil so they don't dry out
kd350 is offline   Reply With Quote Back To The Top
Old 07-13-2017, 11:06 AM   #3
Hank Hill
Eight Point
 
Hank Hill's Avatar
 
Join Date: Feb 2013
Location: Fort Worth
Default

I covered them in butter and brown sugar and and then proceeded to drink beer and forget about them - burning them to a crisp and they tasted like a boot heel. So, any way you prepare them will probably beat my method
Hank Hill is offline   Reply With Quote Back To The Top
Old 07-13-2017, 11:27 AM   #4
Slick8
Pope & Young
 
Slick8's Avatar
 
Join Date: Mar 2009
Location: Richmond, Texas
Hunt In: In the woods
Default

Quote:
Originally Posted by kd350 View Post
Maybe try and sear them on the pit and then wrap them up in foil so they don't dry out
That's not correct. Wrapping in foil turns the pit into a convection oven and will dry them out all the same if not sooner.

I have no suggestion on cooking any sort of lean meat such as venison ribs on a pit.

If there's a lot of meat, perhaps you could debone it and try to make fajita's or a stir fry. More of a hot and fast cook which should work well for this type meat.
Slick8 is offline   Reply With Quote Back To The Top
Old 07-13-2017, 11:29 AM   #5
kd350
Ten Point
 
kd350's Avatar
 
Join Date: Jun 2011
Location: houston
Hunt In: Reagan wells, fedor, paige, rocksprings
Default

Quote:
Originally Posted by Slick8 View Post
That's not correct. Wrapping in foil turns the pit into a convection oven and will dry them out all the same if not sooner.



I have no suggestion on cooking any sort of lean meat such as venison ribs on a pit.



If there's a lot of meat, perhaps you could debone it and try to make fajita's or a stir fry. More of a hot and fast cook which should work well for this type meat.


I see... never cooked any lean ribs on the pit either, so was just a wild guess lol.

That was going to be my other suggestion, debone and make fajitas


Sent from my iPhone using Tapatalk Pro
kd350 is offline   Reply With Quote Back To The Top
Old 07-28-2017, 11:08 AM   #6
DUSTINMINCHEW25
Spike
 
Join Date: Nov 2016
Default

pit for sure
DUSTINMINCHEW25 is offline   Reply With Quote Back To The Top
Old 07-31-2017, 01:17 PM   #7
DoubleGProstaff
Ten Point
 
DoubleGProstaff's Avatar
 
Join Date: Nov 2009
Location: houston/kerrville
Hunt In: Kerrville
Default

Any wild game ribs can be cooked in the oven or pit. Just low and slow and keep them moist with mopping them. Have cooked a lot of exotic ribs from the ranch.


Sent from my iPhone using Tapatalk
DoubleGProstaff is offline   Reply With Quote Back To The Top
Old 08-03-2017, 05:39 PM   #8
MainBeam
Nubbin' Buck
 
Join Date: Jun 2017
Default

I would say low and slow and baste baste and baste
MainBeam is offline   Reply With Quote Back To The Top
Old 08-04-2017, 09:15 PM   #9
harge57
Spike
 
Join Date: Jul 2017
Location: Dallas
Default

Hopefully I get to try this out this year.

Sent from my SAMSUNG-SM-G900A using Tapatalk
harge57 is offline   Reply With Quote Back To The Top
Old 08-04-2017, 09:32 PM   #10
Cantcatch5
Ten Point
 
Cantcatch5's Avatar
 
Join Date: Sep 2012
Location: Tyler, TX
Default

I don't know about oryx but how I do pork ribs is put rub on thick and wrap in Saran Wrap in fridge over night, bring up to room temp and onto smoker a 225 for 3 hours spraying with apple juice and rub every 30-45 minutes. Take them out and wrap in foil with a little tiger sauce, agave nectar (or substitute honey), brown sugar, and squeeze butter wrapped tightly and back on the pit for 2 hours. Then back out of the foil and onto the pit for 1 more hour uncovered. They always turn out great.
Cantcatch5 is offline   Reply With Quote Back To The Top
Old 08-04-2017, 10:22 PM   #11
kutnchute
Six Point
 
kutnchute's Avatar
 
Join Date: Nov 2010
Location: Lake Jackson
Hunt In: Brazoria Co. & Draw Hunts
Default

Unless your dead set on grilling or smoking I would separate each rib and chicken fry. I do this with deer and pig ribs.
kutnchute is offline   Reply With Quote Back To The Top
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 06:22 AM.


Powered by vBulletin® Version 3.8.1
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.
Copyright 1999-2012, TexasBowhunter.com