• Caribou backstrap or tenderloin still attached to the ribs
  • Preferred Seasoning


  1. While field dressing your Caribou or other wild game make sure to cut out the backstrap with ribs still attached. (Watch our video on how to do this.)
  2. Remove any spine pieces from the back of the loin.
  3. Cut your chops out by guiding knife between the ribs.
  4. Use a deboning knife then kitchen twine (wrap tightly around rips) to remove excess meat from ribs.
  5. Apply seasoning to both sides and grill till you get an internal temp of 125 F then remove from grill and allow to rest for 10 minutes prior to serving. (10-minute rest will raise temp to 130/135, medium-rare.)

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