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Wild boar ribs recipe

Smoked Wild Boar Ribs

Author: Larry White
Dry-rubbed wild boar ribs smoked low and slow, mopped with a homemade basting liquid, and wrapped until tender.
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Course Main Course
Cuisine American
Prep Time20 minutes
Cook Time5 hours 30 minutes
Servings: 2 Racks

Ingredients 

For the ribs

  • 2 racks wild boar ribs

For the dry rub

  • 1/2 cup packed light brown sugar
  • 1/4 cup kosher salt, or to taste
  • 1/4 cup ground black pepper
  • 1/4 cup mild chile powder, such as ancho
  • 1 tablespoon garlic powder
  • 2 tablespoons onion powder
  • 3 tablespoons paprika
  • 1 teaspoon cayenne
  • 2 teaspoons ground cumin

For the baste

  • 1 cup water
  • 1 cup apple juice
  • 1/2 cup raw apple cider vinegar
  • 1/4 cup sugar

Optional

  • Barbecue sauce (for brushing on before the final hour

Instructions

  • Preheat the smoker to 270 degrees F.
  • Pat the ribs dry. Remove the silver skin from the back if it is still attached.
  • Mix the dry rub ingredients in a small bowl and coat the ribs on all sides.
  • Place the ribs in the smoker, meat side up, and cook for 2 1/2 hours.
  • After the first 45 minutes, mix the baste and begin basting the ribs lightly every 30 minutes.
  • Wrap the ribs tightly in aluminum foil and return them to the smoker for 2 more hours.
  • Unwrap the ribs and place them back in the smoker for 1 final hour.
  • If using barbecue sauce, brush it on right before the final hour.
  • Rest the ribs for 10 to 15 minutes, then slice and serve.

NOTES

  1. Remove the silver skin before seasoning for better texture and better seasoning contact.
  2. Baste lightly so you do not wash off the rub.
  3. Wrap tightly during the foil stage to help the ribs turn tender.
  4. Brush on barbecue sauce only near the end so it does not burn.
  5. You can skip my dry rub recipe and use your favorite in its place. Count on needing around 1 cup.
Oven Option: You can use the same method in the oven at 270 degrees F. Set the ribs on a rack over a baking pan or sheet pan to catch any juices, baste as directed, wrap tightly in foil for the covered stage, then uncover for the final hour. You will not get the same smoke flavor, but the ribs will still be tender.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!