Dry Rub for Venison

0  out of 0
Date December 20, 2015
Twitter  Stumbleupon  Delicious  Facebook  Digg      Print   Send   Upload your recipe images   Add To My Cookbook
CrownBBQ This rub will be a staple at your deer camp for years to come.
Posted In Rubs Recipes


Defrost the roast if frozen. Sprinkle on rub. Rewrap and put in refrigerator for several hours (preferably overnight). When ready to smoke, take out of refrigerator, sprinkle on more rub, and let it sit for an hour.

Get smoker ready and up to 200F. Smoke (I use hickory or mesquite) for about 1 hour to 1.5 hours per pound. Take off, let rest for fifteen minutes, slice, and eat up.


1/4 cup ground black pepper
1/4 cup paprika
1/4 cup corn sugar (get at beer supply store)
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne pepper -- ground

  • PREP n/a
  • COOK n/a
  • READY IN 15 min
New Reviews
» Not yet reviewed by any member. You can be the first one to write a review.
Related Recipes
A nice venison summer sausage
Summer Sausage
2016-01-21 14:12:13
A remarkable Venison Chili
Venison Chili
2016-01-24 11:22:25
The perfect breakfast for home or deer camp
Venison Sausage
2016-01-24 11:26:39
A new and unforgettable way to highlight your deer meat
Venison Shish Kabob
2016-01-24 11:38:00
A long process but well worth the wait
Venison Summer Sausage
2016-01-24 12:41:00