Howdy folks - been a while since I've posted anything, but after attending the N. FL Gathering, it's jump started me back into wanting to fire up the Lang!
A friend of mind is giving me a slab of wild pig ribs. My plan is to smoke them with oak, no foil, straight 5 1/2 - 6 hours. Definitely want to rub them down with "something" (will browse the site ... eeny, meenie, miney ...).
Since this is my first batch of wild pig parts, should I brine them? The donator tasted some chops from the pig and said they didn't taste gamey, but wanted to make sure there wasn't any special treatment on wild pig ribs vs. commercial pork ribs.
Thanks, in advance, for the help/opinions!!