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Standing Venison Rib Roast

10

30

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.

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  • 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

  • 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.

    375 ˚F

  • 2

    Rub the olive oil over the roast, coating evenly. Then season with the Traeger rubs liberally.
    • 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, or until the internal temperature reaches 135℉ when an instant-read thermometer is inserted into the thickest part of the roast.

    375 ˚F

    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!

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