Wild Hog Ribs – Grilled or Smoked

Do Not Overlook the Ribs on Your Wild Hog

Wild hog ribs are often overlooked, but they deserve a spot on your grill. While they are smaller and leaner than domestic pork ribs, with the right technique they deliver incredible flavor that showcases your harvest.

Understanding Wild Hog Ribs

Wild hog ribs have less fat marbling and a thinner meat layer than store-bought ribs. This means they cook faster and can dry out if you are not careful. The upside? More intense, porky flavor that domestic ribs cannot match.

Two Great Methods

We will cover both grilling and smoking – choose based on your time and equipment.

Method 1: Grilled Wild Hog Ribs

Ingredients:

• 2 racks wild hog ribs
• 1/4 cup olive oil
• Your favorite dry rub
• BBQ sauce for finishing

Simple Dry Rub:

• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne

Grilling Instructions:

1. Remove membrane from the bone side of ribs.
2. Coat with olive oil and apply dry rub generously.
3. Let ribs sit at room temperature for 30 minutes.
4. Set up grill for indirect heat at 325°F.
5. Place ribs bone-side down over indirect heat.
6. Grill for 1.5-2 hours, maintaining temperature.
7. Spritz with apple juice every 30 minutes.
8. In final 15 minutes, brush with BBQ sauce and move briefly over direct heat to caramelize.
9. Rest 10 minutes before cutting.

Method 2: Smoked Wild Hog Ribs

Additional Supplies:

• Apple or cherry wood
• Apple juice in spray bottle
• Aluminum foil or butcher paper

Smoking Instructions (3-2-1 Method Modified):

1. Prep ribs same as grilling method.
2. Set smoker to 250°F with fruit wood.
3. First 2 hours: Smoke unwrapped, spritzing every 45 minutes.
4. Next 1 hour: Wrap in foil with 2 tbsp butter, 2 tbsp brown sugar, and a splash of apple juice.
5. Final 30 minutes: Unwrap, brush with sauce, and let bark set up.
6. Total time: approximately 3.5 hours (less than domestic ribs).

The Bend Test

Pick up the rack with tongs in the middle. If it bends and the meat starts to crack on the surface, they are done. Wild hog ribs should have a bit more bite than fall-off-the-bone domestic ribs.

Pro Tips

• Do not overcook: Wild hog ribs go from perfect to dry quickly. Better to pull early.
• The wrap helps: Wrapping adds moisture that lean wild hog ribs need.
• Save the trimmings: Rib tips and trimmings make excellent additions to beans or stock.
• Consider a mop: A thin vinegar-based mop sauce during cooking adds flavor and moisture.

Serving Suggestions

• Classic coleslaw
• Jalapeño cornbread
• Ranch-style beans
• Pickles and white onion
• Mexican street corn

Processing Tip

Many hunters do not realize they can get ribs from wild hog. When you bring your hog to Ruiz Custom Meats, ask us to save the ribs – we will clean them up and remove the membrane so they are ready for your grill or smoker.

Prep Time: 20 minutes | Cook Time: 2-3.5 hours | Serves: 4-6 per rack