Just home from a moose hunt with Tod Bartell and Tex. Usually when dealing with ribs I have just cut the meat out from between the bones in strips, but this time we tried a rib roll. I've never done it with a wild animal before, just with beef when cutting the ribeye off of the ribs/spine. Anyway, it's very easy to do, and you are left with a nice big flap of meat- as well as the regular connective tissue that is around the ribs/brisket area.
usually with the rib strips I just drop them in the slow cooker until they are all tender, but with this roll I wanted to try something different. So I made a brine and put the rib roll in it for about 6 hours, then rinsed it off and laid it on a board. Doesn't look all that appealing at this point!
Then seasoned it with a typical rib rub but without much salt as the brine is salty.
Then rolled it all up and trussed it like a roast