all right so now that we've got our back strap separated so that's gonna demonstrate we're gonna ask the question a lot what about the deer ribs so he's going to demonstrate what he needs to do to extract those from this carcass a lot of guys are running smokers in their backyards now and what better item to put in your smoker in your backyard than deer ribs so we're gonna go ahead and show you how to pull these out first thing we're gonna do is split this brisket and outdoor edge make this big beefy knife and it's this will be great for splitting this these brisket bones here so you see that's a big guy kind of made that look easy but a lot of these bones do have cartilage where they're where they're going to be connected as you gain experience you'll find out where that is you can also use your solve for this point you know obviously safety is paramount we don't want you to wind up in emergency rooms just getting this deer carcass process but with these great tools that we have that shouldn't be much of a problem now outdoor edge has put everything in there their little butcher kids that you could possibly need for butchering your deer this little saw works great as you can see I cut down through those ribs so sometimes cessful will actually set his boning knife aside so that he can get a heavier bladed knife because that's gonna help him if he's actually going to be cutting through some of the cartilage that connects this venison carcass together so what we could do here you can either leave these as a whole slab if they're too big for your smoker there's a some cartilage right here that you can actually cut through with your knife and a lot of times this piece on the bottom has not been as enjoyable to eat anyway if this were pork we would refer to these now as the st. Louis ribs and after that portion is removed it's just it's got a lot of heavy bone and cartilage in that portion so you can you can certainly smoke it if you'd like however a little bit more pleasant evening experience just dealing with the actual rib bone eat around and then you can you can trim that out with gules we're gonna do here in a minute and add it to some of your ground product dear ribs those would be delicious with some oh I probably go with original beers butcher seasoning and finish them off with a little bit of barbecue sauce at the end kind of caramelize them low and slow or price three to four hours that's one of the other things we're we're wanting to kind of break that mold or step outside of the box with venison because so often you've been handed a piece of chunk of this or it's chili or something like that where were they the meat you know it's like oh it's deer meat you know that we can get away from that that was kind of the old-school way of thinking what we can do now with some of this experience we can produce some really tremendous products such as the beer the deer ribs and we love using our seasonings because two of our main ingredients are the garlic and the onion powder which really pair well with the wild game and that's one of the reasons why we created them so that's one of the things we've found that we've not had a unpleasant eating experience with our seasonings on wild game so that's one of the big things that we're we're kind of pointing out is that if you were to just take this this year and grind it all up into a product that the flavors lost we feel like you might be losing out a little bit on that eating experience