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Traeger Kitchen

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 extra-virgin 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 temperature to 375℉ and preheat, lid closed for 15 minutes.

    Grill: 375 ˚F

  • 2

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

    Ingredients

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

    • 1 Tablespoon extra-virgin 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, or until the internal temperature reaches 135℉ when an instant-read thermometer is inserted into the thickest part of the roast.

    Grill: 375 ˚F

    Probe: 135 ˚F

  • 5

    Remove from the Traeger and wrap in foil. Place in an empty cooler, or other insulated container and let rest for 15 to 20 minutes before carving. Enjoy!

Cooking Notes

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