Rib Roast....

Discussion in 'Wild Game' started by pc154, May 12, 2013.

  1. I am very new at this, but thinking about trying to smoke a rib roast.  It is venison.

    Any thoughts??
  2. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Use the handy search tool and I'm sure you will find others that have been done. May give you some ideas. How big is it?, and what are you cooking it on? That info may also help others in thier answers.
  3. About 3 lbs.

    Electric Masterbuilt.

    I dry rubbed with Montreal steak spice and i'm going to drape some bacon over it i'm thinking.

    When using bacon like that, unit ok to use uncooked?

    Last edited: May 12, 2013
  4. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Little late, but yes, it's perfectly ok to use uncooked bacon over the meat.

    Glad that it turned out ok.  Got any pics ??
  5. pics under my thread called "2nd attempt"
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Venison or Beef Rib Roasts follow the same basic rule. The IT is the most Critical Factor in perfect meat. I like an IT of 125*F for Med Rare after the rest. You may like to have some Smokey Au Jus to go with the next Roast. Give this a try...JJ

    Smokey Au Jus

    1- Lg Onion,

    4-5 Carrots,

    3-4 Ribs Celery

    3-4 Peeled Cloves of Garlic

    Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

    THEN add 4-6 Cups Beef Broth,

    2 Tbs Tomato Paste,

    1/2tsp Dry Thyme (4-5 sprigs Fresh)

    1-2 ea Bayleaf

    Finish the Smoking process to the IT you want. 

    While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

    The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

    Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

    NOTE: If you are using this recipe with Brisket, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..

    I think this Rub is better than Montreal Steak, more flavor, and my Families favorite...

    Bubba Beef Rub

    2T Turbinado Sugar

    2T Kosher Salt

    2T Black Peppercorns

    1T Coriander Seed

    1T Dill Seed

    1T Dry Minced Onion

    1T Dry Minced Garlic

    1tsp Allspice Berries

    1tsp Mustard Seed

    1tsp Dry Thyme Leaves

    3 Bay Leaves, crumbled

    1tsp Juniper Berries 

    Add Cayenne if heat is desired.

    All Spices are Whole and are toasted in a dry pan over Medium heat until fragrant. The Garlic and Onion do not need to be toasted.

    Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. Mix with the Salt and Sugar. Store in an air tight container. Makes about a Half cup.
    Last edited: May 12, 2013

Share This Page