Ingredients
- 1 8-10 rib bone-in backstrap roast, frenched and trimmed
- Olive oil
- 1 T cocoa powder
- 1 T espresso powder
- 1 T ancho chili powder
- 2 t brown sugar
- 1 t roasted granulated garlic
- 1/2 t onion powder
- 1 t dried thyme leaves, plus additional to garnish
- 1 t dried parsley flakes,
- 1/2 t cayenne pepper
- Date honey
- Kosher salt and fresh ground pepper, to taste
Instructions
- rinse the rack with cold water and pat it dry with a paper towel. French the rib bones, trim the excess fat cap and remove the silver skin. Next, lay the trimmed backstraps on a plastic wrap-lined baking sheet and give them a good massage with a liberal amount of olive oil, all seasonings, salt, and pepper. Wrap the meat tightly with plastic wrap and let it marinate in the refrigerator for 2-4 hours.About 30 minutes before cooking, take the ribs out of the refrigerator and plastic wrap to let them warm up to room temperature. Preheat the grill to approximately 250°F by igniting a full chimney of charcoal and pouring it into the center of the grill floor. Keep adding half a chimney of charcoal every 30 minutes to maintain the temperature.Sear the venison over direct heat until it's well-encrusted and golden in color. Remove the ribs from the grill and let them rest for 15-20 minutes or until the internal carry-over cook has stopped.Now, it's time to return the venison rack to the grill bone-side down over the indirectly heated outer grill grates. Slow cook it while basting it with layers of caramelized date honey until the internal temperature reads 120°F. Take the backstrap rack off the grill and let it rest for 15-20 minutes on a cutting board before carving it. Slice it alongside the bone into individual chops, season additionally to taste, and serve.
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