Venison Rib Chops

• Prepare your pellet grill or smoker at a temperature of 250 degrees. We love hickory, mesquite or oak for this cook, but you can certainly use the wood or pellet of your choice.
• If you do not have a pellet grill or smoker, you can create a two-zone fire setup where you move the charcoal to one side of the grill and cook part 1 (step 3 below) on the cooler side (not above the charcoal).

• Remove any excess fat or silver skin from the Rib Chops. Apply a light coating of olive oil to the meat to act as a binder for the seasoning.
• Season the Rib Chops moderately with Holy Cow BBQ Rub. Optionally, then add some coarse cracked black pepper all around the meat as well. Let these seasonings adhere for at least 15 minutes.

• Our goal in this recipe is a medium rare finish (130 – 135 degree internal temperature), but you can adjust to your personal preference. In part 1, we will be cooking to 120 internal temperature.
• Place the Rib Chops directly onto the cooking grate. If you are using a two-zone grill setup you will place the Rib Chops over the cooler side of the grill.
• Cook until it reaches an internal temperature of 120. At 250 degrees this should take 35 – 45 minutes, depending on the size of the Rib Chops.
• Pull the Rib Chops after it has reached an internal temperature of 120 degrees in the middle.
• Let it rest 10 minutes, lightly tented with aluminum foil while you move on to the next step.

• Prepare a cast iron skillet over medium to high heat. This can also be done directly over the cooking grate without the skillet if you choose.
• Slowly melt the butter in the skillet while adding the garlic and herbs. Don’t get the pan too hot or the butter will burn.
• Sear them individually on each side in the pan. Each side will take 30 – 60 seconds, depending on your desired finish.
• Use a spoon to baste and coat the chops in the butter.

Remove the chops and allow to cool. Slice and enjoy!