Cape Buffalo Ribs

Hi fellow hunters,

I would highly appreciate it if anyone could post photos of buffalo ribs proving the overlapping characteristic of their ribs.

While I do not deny this fact I would like to see them as seeing is believing.

Thanks
Dox

the best i could find....
maybe if you take closer look, you might find what you are looking for.

Seems pretty obvious and clear to me in the photo.

Here are a couple of pictures posted by AZBowHunter in the photo gallery. Please post more pictures...

Thanks for the photos guys.

Those ribs are pretty formidable.

But the real question is, how do they taste!!

I'm with Kiwi, I thought there might be a new recipe

Yeah, what BBQ sauce do you use?

Originally Posted by Dox

Hi fellow hunters,

I would highly appreciate it if anyone could post photos of buffalo ribs proving the overlapping characteristic of their ribs.

While I do not deny this fact I would like to see them as seeing is believing.

Thanks
Dox

DOX, The cape Buffalo ribs do not actually "OVERLAP" but the are angled so that a shot at a severe angle from the front a bullet will simetimes skid along the outside of the ribs between the ribs and skin and exit without actually ever entering the lung cavity. An arrow is even less likely to get in from that angle. From broad side, or angled from the rear, are not hendered at all.

The ribs are a little like venecian blinds that are partly open, though the ribs do not overlap, the front of a rib is more inside than the back of the rib so looking from the front they look overlaped! There is meat between the ribs that connect them together, but it can't be seen from the front. It can be seen from the side or back of the animal once skinned.

Don't know about the ribs, but we did cook some of the back strap off of one of the bulls I shot while in the field. It was so fresh, the lads were still caping the bull when the meat was being placed on the coals of the fire. Not surprisingly it was rather tough, but it tasted good. No BBQ sauce, but we did have some salt with us.

Originally Posted by Skyline

Don't know about the ribs, but we did cook some of the back strap off of one of the bulls I shot while in the field. It was so fresh, the lads were still caping the bull when the meat was being placed on the coals of the fire. Not surprisingly it was rather tough, but it tasted good. No BBQ sauce, but we did have some salt with us.

A man's gotta do what a man has gotta do!!!

Here are some additional views and images of Cape Buffalo rib cage characteristics from AH Shot Placement Guide.