Venison Rib Roast

[millerbuilds]

After the failure with the Scimitar Oryx Ribs last week, I decided to smoke up the venison rib roast staring at me every time I open the freezer.

Trimmed it up, removing the silver skin and cleaned up the bones

Lightly coated in sea salt for a dry brine for 30 hours

Used mayo as a binder

Rubbed with Onion, Garlic, Red Pepper, butter powder, black pepper and parsley

On to the smoker with Pecan and Post Oak at 250 degrees

Made up a spritz of Coffee, Lime, AC vinegar, and Worcestershire and spritzed the meat 4 times during the cook.

I pulled from the smoker after once the IT hit 115, then on to the Gasser for a sear

Let it rest for 15 minutes

The end cuts were cooked a bit more than I liked, but they were still incredibly juicy

made up some corn, carrots, and mushrooms to go with the Venison. The Venison was very tender, juicy and the flavor was beautiful.

Thanks for looking!

- Jason

 

[indaswamp]

Excellent! Beautiful venison rib roast! Congrats on making the casousel!

 

[Brokenhandle]

That looks beautiful! Cooked perfectly!

Ryan

 

[Rafter H BBQ]

Nice cook Jason, that is one tasty looking plate and you nailed the roast! Just awesome! Congrats on a well deserved spinner ride!

 

[normanaj]

Nicely done!

 

[texomakid]

Blown away Jason! Wow what an incredible post & pics. That last shot is pure art.

 

[DRKsmoking]

Fantastic Jason, I love the clean bone work.

I am in for the end pieces, im a little more on the Med. for me,

Great roast

David

 

[gmc2003]

I'm not a fan of venison, but my wife would be all over those ribs. Nicely done.

Point for sure
Chris

 

[civilsmoker]

You did a A+++ trim on that baby! Very nice cook after that….started off right and kept the momentum to the finish!

 

[ajbert]

Looks great, and something I never thought about doing. Since I was a kid we always cut the backstrap and tender loins out, coat them in seasoned flour and fry them up in butter on in a hot skillet. Not sure my wife would let try it, though. It would be hard to get it past her as she helps with the processing.

 

[JLinza]

Dang Jason, you couldn't have hit the nail on the head any better than that. Looks down right perfect . Nicely done

 

[DEERMAKER]

After the failure with the Scimitar Oryx Ribs last week, I decided to smoke up the venison rib roast staring at me every time I open the freezer.


View attachment 713197
Trimmed it up, removing the silver skin and cleaned up the bones

View attachment 713198
Lightly coated in sea salt for a dry brine for 30 hours
View attachment 713199
Used mayo as a binder
View attachment 713200
Rubbed with Onion, Garlic, Red Pepper, butter powder, black pepper and parsley
View attachment 713202
On to the smoker with Pecan and Post Oak at 250 degrees

View attachment 713203
Made up a spritz of Coffee, Lime, AC vinegar, and Worcestershire and spritzed the meat 4 times during the cook.

View attachment 713204
I pulled from the smoker after once the IT hit 115, then on to the Gasser for a sear

View attachment 713205
Let it rest for 15 minutes
View attachment 713206
The end cuts were cooked a bit more than I liked, but they were still incredibly juicy

View attachment 713208
made up some corn, carrots, and mushrooms to go with the Venison. The Venison was very tender, juicy and the flavor was beautiful.

Thanks for looking!

- Jason

Wow, that's incredible!

 

[Gonna Smoke]

Very nicely done, Jason...

 

[BrianGSDTexoma]

Wow Jason that looks wonderful!

 

[forktender]

Damn, what a meal, I truely miss not having a freezer full of Venison.
Question, where in the hell did you go to kill an Oryx? I thought they were protected in most places still.

 

[Timber II]

Very nice!!

 

[Winterrider]

Nicely done. . .

 

[Peterk1234]

Just wow! I've never thought of doing that. I always save the ribs but never thought of keeping the backstraps on them. I bet the ribs add flavor.

I'm doing that this fall. Thanks for sharing.

 

[crazymoon]

MB, Very nice looking piece of venison, done just right too ! Looks like some fancy bone cutting went into making that roast!

 

[tallbm]

After the failure with the Scimitar Oryx Ribs last week, I decided to smoke up the venison rib roast staring at me every time I open the freezer.


View attachment 713197
Trimmed it up, removing the silver skin and cleaned up the bones

View attachment 713198
Lightly coated in sea salt for a dry brine for 30 hours
View attachment 713199
Used mayo as a binder
View attachment 713200
Rubbed with Onion, Garlic, Red Pepper, butter powder, black pepper and parsley
View attachment 713202
On to the smoker with Pecan and Post Oak at 250 degrees

View attachment 713203
Made up a spritz of Coffee, Lime, AC vinegar, and Worcestershire and spritzed the meat 4 times during the cook.

View attachment 713204
I pulled from the smoker after once the IT hit 115, then on to the Gasser for a sear

View attachment 713205
Let it rest for 15 minutes
View attachment 713206
The end cuts were cooked a bit more than I liked, but they were still incredibly juicy

View attachment 713208
made up some corn, carrots, and mushrooms to go with the Venison. The Venison was very tender, juicy and the flavor was beautiful.

Thanks for looking!

- Jason

That loos amazing! Nice work!