Venison Rib Roast

[Ishi]

Crazy good work right there!

 

[thehamhock]

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.


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

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

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

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

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

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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 looks outstanding. I used to smoke venison Hams. I would let them chill in the fridge and then slice them thin for sandwiches.

 

[millerbuilds]

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

Keith, Thanks!
Much appreciated,

- Jason

 

[millerbuilds]

That looks beautiful! Cooked perfectly!

Ryan

Ryan, Thanks much, to be honest, it turned out far better than expected!

- Jason

 

[millerbuilds]

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

Thanks for the kind words!

- Jason

 

[millerbuilds]

Nicely done!

normanaj Thank you!

- Jason

 

[millerbuilds]

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

texomakid Thank you, the art part...dumb luck. Did not notice until looking back today that the one rib looks like it is levitating over the plate!!!

Thanks again,

- Jason

 

[millerbuilds]

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

David, thank you! I cut the bones first with a sawzall when butchering, then trimmed them with a hacksaw when trimming and prepping the roast. The medium was just as good as the med-rare.
- Jason

 

[DRKsmoking]

I cut the bones first with a sawzall when butchering

I have a Finish Chainsaw for the fancy work lol

The medium was just as good as the med-rare.

I bet it was , very tasty looking

David

 

[archeryrob]

I couldn't tell on this but you are separating the back strap from the spine with a knife and then sawzalling it out. Do I have that correct? Avoiding cutting the spine.

 

[chopsaw]

I used to do all my deer in jerky and sausage , but that looks fantastic .
Really nice technique and knife work .

 

[jcam222]

Beautiful , you nailed it! I have a Zep bottle for my spritzing too they are great.

 

[millerbuilds]

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

Point for sure
Chris

Thanks Chris, not everyone likes venison, I personally think this would convert some, but there is definitely a different in taste compared to beef and a lot of people don't like the different flavor.

- Jason

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

Thank you!

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.

This was the first time that I cut the ribs and backstrap out together, I wish I knew earlier!

- Jason

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

Thank you!

 

[millerbuilds]

Wow, that's incredible!

Thank you! It was a fun cook.

- Jason

Very nicely done, Jason...

Thanks Charles!

Wow Jason that looks wonderful!

Thanks Brian!

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.

Thanks, it was great. My buddy shot the Oryx on a game ranch in South Texas.

Very nice!!

Thank you!

Nicely done. . .

Thank you!

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.

This was my first time and I will always cut the backstraps out with the ribs in the future. The flavor was incredible. Thank you!

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

Thank you, it was a bit tedious, but worth it.

That loos amazing! Nice work!

Thanks!

 

[millerbuilds]

Crazy good work right there!

Thank you!!

That looks outstanding. I used to smoke venison Hams. I would let them chill in the fridge and then slice them thin for sandwiches.

That sounds amazing, I will add it to the list for the next deer.

Thanks!!

I couldn't tell on this but you are separating the back strap from the spine with a knife and then sawzalling it out. Do I have that correct? Avoiding cutting the spine.

Not sure if I did the best method, but I cut out the section of spine and ribs so I could work with it. Then cut between the spine and strap. I rough cut the ribs with the sawzall then cut the ribs to 4" with a handsaw. I did end up leaving a bit of the back strap behind that I cubed up for skewers or chicken frying.

Thanks!
- Jason

I used to do all my deer in jerky and sausage , but that looks fantastic .
Really nice technique and knife work .

Growing up harvesting deer in Northern Minnesota, the meat was not great, aside from the loins and backstrap, we would grind everything else for ground and sausage. If it was a younger deer we would cut some cutlets out of the hind quarters, but the meat was much more tough and the flavor was not as good. Deer harvested from Southern Minnesota and Wisconsin where much better as they grazed in corn and soybean fields so we would cut more steaks and cutlest. Same here in Texas.

Thanks!

Beautiful , you nailed it! I have a Zep bottle for my spritzing too they are great.

Thanks, gave up on cheap dollar store spray bottles, the Zeps last much longer.

Thanks!

 

[archeryrob]

Not sure if I did the best method, but I cut out the section of spine and ribs so I could work with it. Then cut between the spine and strap. I rough cut the ribs with the sawzall then cut the ribs to 4" with a handsaw. I did end up leaving a bit of the back strap behind that I cubed up for skewers or chicken frying.

Thanks!
- Jason

Growing up harvesting deer in Northern Minnesota, the meat was not great, aside from the loins and backstrap, we would grind everything else for ground and sausage. If it was a younger deer we would cut some cutlets out of the hind quarters, but the meat was much more tough and the flavor was not as good. Deer harvested from Southern Minnesota and Wisconsin where much better as they grazed in corn and soybean fields so we would cut more steaks and cutlest. Same here in Texas.

I only ask with CWD making a spread all over the place its best to avoid the brain and spinal column.

Also the the deer tasting bad when you were younger, I think that is all based on what they eat and also on how it is processed. I am a very picky processor and trim connective tissue and fats off. Got busy this year and dumped my first at a processor. We literally have to trim each steak pack after opening to clean the junk off or it taints the meat in flavor. Also had a 1# of ground deer last night for tacos and had that waxed feeling on the roof of my mouth from the deer fat they left in the meat. I got lazy and now need to deal with poor quality deer meat all year.

IMO, bad processing can be worse on flavor than what the deer ate. But you look like your doing a good job. Once you do it yourself and experience that quality, its extremely hard to use a processor again.

 

[indaswamp]

^^^^^Yep X1 million!!!!

 

[sandyut]

OMG YES! holy cow man!! those look amazing! I love game! I think you nailed it!

 

[millerbuilds]

I only ask with CWD making a spread all over the place its best to avoid the brain and spinal column.

Also the the deer tasting bad when you were younger, I think that is all based on what they eat and also on how it is processed. I am a very picky processor and trim connective tissue and fats off. Got busy this year and dumped my first at a processor. We literally have to trim each steak pack after opening to clean the junk off or it taints the meat in flavor. Also had a 1# of ground deer last night for tacos and had that waxed feeling on the roof of my mouth from the deer fat they left in the meat. I got lazy and now need to deal with poor quality deer meat all year.

IMO, bad processing can be worse on flavor than what the deer ate. But you look like your doing a good job. Once you do it yourself and experience that quality, its extremely hard to use a processor again.

I am the same, it starts in the field with good clean field dressing and then picky processing.

- Jason

 

[millerbuilds]

^^^^^Yep X1 million!!!!

Exactly, Thanks!

OMG YES! holy cow man!! those look amazing! I love game! I think you nailed it!

Thank you!

- Jason