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Standing Venison Rib Roast

Prep Time

10 Minutes

Cook Time

30 Minutes

Effort

Pellets

Hickory

This wildly simple standing venison rib roast has an impressive presentation and even better wood-fired flavor. We’re rubbing this unique roast with a generous helping of Traeger Prime Rib Rub, then roasting it directly on the grill, bone-side down.

Ingredients

How many people are you serving?

6

Units of Measurement:

main

  • 1 (2 to 2-1/2 lb) 8-bone venison roast

  • 1 Tablespoon olive oil

  • Traeger Prime Rib Rub

  • Traeger Blackened Saskatchewan Rub

  • Traeger Coffee Rub

Steps

  • Watch Video

    Standing Venison Rib Roast Recipe w/ John Dudley | Traeger Grills

  • 1

    When ready to cook, set Traeger's temperature to 375℉ and preheat with the lid closed for 15 minutes.

    Grill: 375 ˚F

  • 2

    Rub the olive oil over the roast, coating evenly. Then season with Traeger rubs liberally.

    Ingredients

    • 1 (2 to 2-1/2 lb) 8-bone venison roast

    • 1 Tablespoon olive oil

    • As Needed Traeger Prime Rib Rub

    • As Needed Traeger Blackened Saskatchewan Rub

    • As Needed Traeger Coffee Rub

  • 3

    Place the roast directly on the grill grate bone-side down.

  • 4

    Cook for 20 to 25 minutes. When an instant-read thermometer's internal temperature reaches 135℉ into the thickest part of the roast, it's time to remove it from the Traeger.

    Grill: 375 ˚F

    Probe: 135 ˚F

  • 5

    Wrap the roast in foil. Place in an empty cooler or other insulated container and rest for 15 to 20 minutes before carving. Enjoy!

Cooking Notes

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