Elk ribs and elk fat

[mad_angler]

Do folks do something like a rib-roll and carry out the rib meat from elk? If so, what do you do with that meat?

Or asking another way... how does elk fat taste? Can you leave it in like moose? or do you have to remove it all like whitetails?

 

[wowzers]

I think they taste fine, even great, but it’s the whole mouth coated with candle wax like feel when you eat them that I don’t care for. I’ve smoked them several times and the results were the same.

 

[Skerhunter]

I do rib rolls and just trim off excessive amounts of fat, but don’t get too picky. Elk is way better than the deer rib rolls I have cooked!

 

[wapitibob]

I have heard you can par boil them before the smoker or oven and it helps a lot.

 

[Axlrod]

Best I have tried for elk ribs bone in or boneless is pressure cooker then broil or grill with sauce. Or slow cooker 10 hrs on low with a chopped up onion & garlic and some bbq sauce or salsa. Skim the fat off after cooking.