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4 replies

Advice needed on small, lean boar ribs ...

R ralphieMember
I picked up some wild boar ribs yesterday just for kicks. I opened them up this morning and they're TINY -- the one-pound cryo-pack held three racks! -- and very lean (in fact, there's not much of anything on these bones -- fat or meat). I've read that boar is less tender than domestic pork, so I'm thinking very low and slow. But at the same time, I assume a very long naked smoke will dry them out. So I'm considering breaking my strict no-wrap policy and doing a modified 3-2-1 (probably a little more like 2.5-2-whatever until they pass the butter test). They're in my SM025 with the thermostat at 230 ... which I think translates to 220-225 on the upper rack where they're cooking.

Does this sound like the right strategy? Anyone have experience with these teeny-tiny ribs?

I've never seen a wild boar in real life, but I'm assuming they're about the size of a poodle ...
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B bigwheelMember
Sounds like a logical approach to me. Little smoke then into Mr. Reynolds Wrap. We used to do the Wild Hawg Cookoff at Crowell, TX where you had to buy a half a small wild pig and cook it as part of the contest. Them biotches were leaner than a well conditioned Greyhound. The only half way edible part was the backstrap and that was marginal. Best of fortunes. Kindly keep us posted.
R ralphieMember
Well, that was a disaster. Checked it at a little over two hrs - of the three mini-racks, the two fattier ones were very done and the leanest one was a dried-out, curled-up piece of jerky. Wrapped the "fat" ones for 30 mins to sit, cut em up and shook em in some sauce. The wife and child liked them OK enough to eat one rib each. I had a couple (which yielded about 2/3 of one normal bite) and decided they were nowhere near worth the effort ...

Thankfully, I have a large hunk of very marbled pork butt standing by ...
T tomMember
Well,many folks tell ya,you'll wind up at the end,depending on what you start with.

Around here ,feral pigs run in packs, tearing up golf courses,subdivisions,planted crop fields,etc.

Many areas hire full time trappers to get rid of them.The huge landfills are over run with them.
If you are turkey or deer hunting, you find them around you like starving cats.Many hunters carry handguns to dispatch them.

Many of us have cooked some-just to prove we could do it,then we don't bother with them again.

Guess you got your cook behind ya. Wink

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