My most recent goat meat project was experimenting with the ribs. I had some baby back pork ribs I wanted to cook last weekend, so figured I'd give the goat ribs a shot too while I was at it, to see how they would compare.
Here are the two sections that were in one package.
I pulled the membrane off the babybacks and the goat-- BOY was that a pain in the neck.... It was like trying to pull spider webs off-- the membrane was very thin and delicate, so it took a bit of doing. I didn't bother trimming much, since there's not much on them to begin with!
I prepared them both basically the same way: put a 50/50 mix of MAK Sweet rub and Chipotle rub on both sides, and put them on the grill on SMOKE mode.
I let them go for about 2 1/2 hours before I checked on them:
I pulled the goat ribs after another hour, since they were so skinny, and put them in the cold smoker box while the pork ribs finished up. I painted a bit of sauce on the babybacks during the last bit of the cook, then had to sample one of the goat ribs before handing them out for dinner.
Halfway through my taste test:
Not too dang bad!!! Obviously not a ton of meat on them, but it was great flavor, good texture, and really kinda fun to munch on the bones!!
