How To Cook Wild Hog Ribs - How To Cook. If you would like, you can refrigerate the ribs at this point and. Add bay leaves, juniper berries, and other herbs and spices to taste.
Cannundrums Grilled Wild Boar Ribs
Add bay leaves, juniper berries, and other herbs and spices to taste. Soaking butchered hog parts in an ice water bath for a day or two will mellow out the flavor and give the meat a lighter color. For smaller pieces, such as a shoulder, an ordinary barbecue or smoker. In a small bowl combine all of the dry rub ingredients. Then you line it with softball size rocks, cover. Baste the ribs with the basting sauce. Ice down the meat in a cooler or hang it in a meat locker if you have one. It is true that cooking your meat to a temperature of 137 degrees will kill any parasites caused by trichinella in your wild hogs. A reputable meat thermometer should be used to make sure that the meat reaches 145 degrees for whole muscles and 160 degrees for ground meat when cooking. For a whole hog you'll need a large cooking pit, either made commercially or improvised with cinder blocks.
While the ribs smoke, mix the sauce ingredients in a saucepan. Carefully take the ribs out of the foil and. Drizzle the ribs with the glaze, then wrap tightly. Let the ribs rest for 15 minutes on the counter. If you would like, you can refrigerate the ribs at this point and. Baste the ribs with the basting sauce. Return the ribs to the smoker and continue to cook until tender about 1 1/2 hours. Ice down the meat in a cooler or hang it in a meat locker if you have one. Continue folding the foil together to form a tightly sealed packet around ribs. Remove the ribs from the pot and allow them to cool until you can handle them. Interested in learning how to cook a whole hog, hawaiian style?
