Anyone happen to do this kinda cut with game alot ? Specifically hogs and deer ? If so how hard is it ?

leave the rib bones a bit long,
Cut out the meat between the bones
Scrape the remaining membrane from the bones
Tie the loin meat with string to help hold the shape

Cook, Watch your done ness as it will cook a little differently with the bones exposed
leave it rare and rest it before serving.

You Tube has a video. LOL

Never have, but it's just a little knife work to peel back the meat and membrane along the rib, you can do it with chicken drumsticks too, I think the competitive smokers call them lollipops

Other than presentation I don't know why you'd bother....

Back strap is my favorite with any animal. I just filet it out and depending on the size of the animal either slice into chops or butterfly it. Depending on the animal rib meat either stays on the bone cooked in a slab, or boned out for burger or sausage.

These are hog ribs. I leave a lot of meat on them. I dont go clear to the bone with the side meat.



Here is a slab of bacon made from side meat. (Pork belly) Still plenty thick. Sausage is mostly neck meat and trimmings when I do it.

I like to do a lamb when its small enough to fit in a big blue roasting pan. Whole carcass. About 12 hours in the oven at 220. Delicious

If it's wild hog I personally wouldn't leave it too rare

No wild hogs in KS. I have seen mutton prepared like wolfies pic. Commercial "lamb" is usually a sexually mature aged sheep. No comparison to a real lamb.

Pretty neat presentation. With that handle left on it kind of calls for not using a knife and fork which, imo, is the proper way to eat a steak though I'm not a prude and do gnaw a bone with the best of them, lol.

Other than that it kind of precludes having the spare rib cut and mama used to do wonderful stuff with deer ribs. She wasted nothing trying to keep her three boys and the preachers, deacons and teachers kids fed. Any given day she might have half a dozen or more hungry boys at her table.

Called Tomahawk steaks.Not hard to make.I eat them off the handle like a savage.Yummy.

That would be good for those mates working on the river. They could grab one and proceed to gnaw on it kinda cave man style.

Keep the food pictures coming, wolfdog91!

Those are to rear for my liking.

We have done them with deer. I find game meat cuts to be a bit better for my liking when bone is left on. We left the rib bone just a little bit shorter than shown in Wolfie’s OP. Not sure why we haven’t cut them that way again as they were delicious.

Done PERFECT

wrap the bone in tin foil,,,, cook like anything else in pork....

Looks like a complete waste of time?

Cut around the bone and you can take a string and wrap it around the bone.and pull it off, I've had it work then not.

Check out Scott Rea on YouTube and Facebook. He makes some great videos. He has a video where he frenches some lamb ribs. He cuts between the ribs with a knife. He then uses a stout string to remove the rest of the meat. He basically ties a knot around the bone and then pulls the string and the meat off the bone. He makes it look easy.

I watched his videos a few times and the guy is a dang artist!