Lather your venison rack with canola oil and mix the seasoning in a bowl. Season thoroughly on all sides, then set aside until ready to use.
Preheat your smoker to 225F indirect cooking.
Add the rack of venison to the smoker and cook until it reaches 120F internal (about 30 minutes). Mix the coffee & worcestershire, then spritz the rack of venison every 10 minutes until done.
Right before the venison is done, preheat a high heat fire (400F+) with a grill. Pull the venison off the smoker and sear off each side for 1-2 minutes. When done, pull the venison and let it rest for 10 minutes.
As the venison rests, mix together the wild herb butter in a bowl.
When the venison is done, pour the butter over the top, slice, serve and enjoy!