Prepare the marinade: In a small saucepan, add all of the marinade ingredients and place over medium heat.

Whisk often, cooking just until brown sugar is dissolved.

Pour into a bowl and cool to room temperature. Speed up the cooling process by placing marinade in the freezer for about 10 minutes.

Cut venison rib rack up into chops, slicing between the bones, creating individual steaks. Remove any excess fat and silver skin.

Place venison chops into a gallon plastic bag and pour marinade over the top.

Press out excess air and seal the bag. Turn over coating the chops well in the marinade.

Refrigerate for 3- 4 hours.

Prepare a grill fire to 300° using hickory or pecan for smoke flavor.

Remove venison from marinade and discard the marinade.

Place chops over indirect fire, cook for 5 minutes with the grill closed.

Flip the chops and continue to cook to desired doneness, 3- 5 minutes more for rare. Use a digital meat thermometer to test, we pulled ours at about 135°.

Rest 5 minutes before serving.