Wild boar vs hog

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Original poster
Nov 11, 2013
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?
What kind of smoker and what temps you cooking at... How long was the hog frozen before you cooked it...

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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