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Wild pig ribs

post #1 of 6
Thread Starter 

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!!

post #2 of 6

I think the only concern would be the relative leanness of feral hog meat versus domesticated hog.

post #3 of 6

Since they are lean 5 hours may be a bit on the long side I would consider using foil for a little bit.

post #4 of 6


 

Quote:
Originally Posted by ECTO1 View Post

Since they are lean 5 hours may be a bit on the long side I would consider using foil for a little bit.


This sounds like a good idea. Maybe smoke 'em early for a few short hours until the pores start to close up, then finish in foil for a braise.
 

post #5 of 6
Quote:
Originally Posted by sumosmoke View Post... 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....

 

I have never had a wild hog taste gamey.  They stunk to high heavens on the hoof but once skinned out they were just fine.  The ribs will take some extra care due to the wild pig being very lean.

 

Be careful you dont want any jerky on a stick

post #6 of 6

ECTO1 got it right but i will not do a strong rub or add  any sweetens  to the foil  it will take away from the flavor .

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