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Wild boar vs hog

post #1 of 4
Thread Starter 
Smoke hog ribs a few weeks ago using the 3-2-1 method and they were perfect. Used the exact same procedure and recipe for boar ribs this week and they were a little dry. Should I do 2-2-1 since they tend to be leaner?
post #2 of 4
What kind of smoker and what temps you cooking at... How long was the hog frozen before you cooked it...

post #3 of 4
Thread Starter 
MES 30 and 250 degrees
post #4 of 4
I'm new to the forum here amd thought I would make a contribution. I am smoking lots of hog meat as i have an unlimited supply here in Texas. The wild hog meat is much leaner and would recommend the 2-2-1 method. This is what I have done on my homemade cinderblock smoker. I also spray my meat with a apple juice and brine solution to help retain the moisture and cook at roughly 225. Hope this helps!
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