Ok guys, I could use some help here. I have 3 boneless moose ribs that I could use some simple inspiration for. Just last weekend I cooked 3 bone in moose ribs for 24 hours at 158 and finished with a nice BBQ sauce. They turned out nice and tender but would probably back the temp of 5 degrees next time.
The butcher did a really nice job with these boneless ribs and there are not any large layers of fat like the bone in (moose fat has an off flavor to it). What do you think about a pastrami or perhaps cooking it like a chuck for sandwiches?
