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
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