Wild pig ribs

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

sumosmoke

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Dec 29, 2007
3,420
75
New Smyrna Beach, FL
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!!
 
Since they are lean 5 hours may be a bit on the long side I would consider using foil for a little bit.
 
... 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
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky