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Cook Time & Temps


First, on direct heat for 2–3 minutes a side to sear

Then, 8–12 additional minutes on indirect heat

The Rib Rack Success Guide Recipe Image

Head Straight to our Favorite Rib Rack Recipes.

Want to take it step-by-step?

Read on for all the details...

A beautiful cut for when youʻre feeling fancy! Cut from the saddle, the rack is one of the premium venison cuts. Although it offers a lesser portion of meat, its size gives way to great flavor and bite-size tenderness, and, with its bone intact, it makes for a most elegant presentation. It can be roasted or grilled whole or easily sliced into bone-in venison chops for searing or grilling. Just be sure to pay close attention when cooking, as the rib rack is a very lean cut of meat and doesn't require much exposure to heat to cook it perfectly. Rib racks can vary in size depending on the deer, so you'll need to pay close attention when cooking in order to get the best results.

Getting Started

The Rib Rack Success Guide Raw Image


Serving size: 1 pack of 4 bone-in Ribs serves 2–3.

Getting Started: Before cooking this cut, carefully remove the thin layer of silver skin. You'll also notice a meat flap that runs along the ribs to which the silver skin is attached. The meat flap can be left on, but it's best to remove it because it can be a bit tough and chewy when cooked.

Preferred seasonings: Season with salt, pepper, and dry herbs, or your go-to BBQ dry rub at least a couple of hours or overnight to allow the ribs to marinate, so plan accordingly—overnight is best.

Choosing a fat: Rub with an oil such as olive or avocado oil before grilling.

Preferred Method

There are many different ways to cook venison rib racks, but the easiest and best method is to cook them on the grill. When it comes to grilling, there's no one-size-fits-all method; however, setting up a two-zone fire is always a good idea so you can have a hot side for searing and an indirect heat source to continue cooking until your racks reach the desired level of doneness.

  • Rub the racks with oil and place them on the hot side of the grill.
  • Keep the grill lid open and let the rack cook, flipping every 2–3 minutes—be cautious of flare-ups (have a spray bottle of water on hand and spritz any unwanted flare-ups.)
  • Once the rack is nicely browned all over, move them to the cooler side of the grill to finish cooking- for a total cooking time of about 10–15 minutes. (This will really depend on the size of your racks. Use a digital thermometer or meat probe for a more accurate temperature doneness.)
  • Keep in mind it will continue to cook once you remove the meat from the grill. Let the meat rest for at least 5 minutes before cutting into it.
  • When it's time to serve, simply cut the racks into individual chops and enjoy.

*Extra Tips

Consider pairing with a sauce such as, chimichurri, balsamic glaze, BBQ sauce, etc. Here are a few of our favorites.

Gauging Doneness

To check doneness use a digital meat thermometer. Aim to remove the rack from the grill at an internal temperature of around 130°–135°, medium rare to medium doneness.

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