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#7026055 - 01/05/18 10:05 AM Ribs or no ribs, that is the question?!?!
mphunter Offline
Woodsman

Registered: 08/23/13
Posts: 127
I personally have never bothered with the ribs. Lately I’ve thought about maybe keeping them and throwing them on the smoker. Anyone do this? How do they turn out? Any tips? Thanks!

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#7026081 - 01/05/18 10:19 AM Re: Ribs or no ribs, that is the question?!?! [Re: mphunter]
cabosandinh Online   content
Pro Tracker

Registered: 08/12/13
Posts: 1536
Loc: Dallas, TX
the best if you have space and time

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#7026223 - 01/05/18 12:06 PM Re: Ribs or no ribs, that is the question?!?! [Re: mphunter]
bigjoe8565 Online   content
THF Trophy Hunter

Registered: 06/30/08
Posts: 5500
Loc: Mesquite, Tx
I kept some off a big sow last year and smoked the. They're good, but not as much meat.

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#7026240 - 01/05/18 12:26 PM Re: Ribs or no ribs, that is the question?!?! [Re: mphunter]
der Teufel Offline
Pro Tracker

Registered: 11/16/11
Posts: 1300
Loc: Central Texas
I've done it, but generally my experience has been that if they're big enough to have sufficient meat they are too tough. Maybe there's a way to cook them that makes them tender, but I just don't bother any more.
I don't skin or gut them nowadays, I only take the leg quarters and back straps.


Edited by der Teufel (01/05/18 12:27 PM)
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#7026248 - 01/05/18 12:31 PM Re: Ribs or no ribs, that is the question?!?! [Re: mphunter]
TXAg08 Offline
Woodsman

Registered: 10/20/14
Posts: 153
Loc: College Station, Texas
Not a lot of meat on them, but if cook them long and slow, they are all right.

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#7026343 - 01/05/18 01:46 PM Re: Ribs or no ribs, that is the question?!?! [Re: der Teufel]
garyrapp55 Offline
Pro Tracker

Registered: 12/26/11
Posts: 1018
Loc: Ft. Worth
Originally Posted By: der Teufel
Maybe there's a way to cook them that makes them tender, but I just don't bother any more. I don't skin or gut them nowadays, I only take the leg quarters and back straps.

I too take the hams and back and feed the rest to the buzzards now. Much easier and cleaner. As for making them tender, my wife uses the crock pot. After my electric smoker died, she put some ribs with dry rub in for about 6 hours one day. They were more tender than smoked but lacked the smoke flavor obviously. So tender, if you tried to pick it up by the bone, that's all you ended up with in your hand. MUCH easier than running the smoker too.

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#7030056 - 01/08/18 03:43 PM Re: Ribs or no ribs, that is the question?!?! [Re: mphunter]
Slow Drifter Offline


Registered: 04/09/09
Posts: 4633
Loc: Central Texas
I breaded and fried some off a good size sow a couple years ago. Not a lot of meat but they were great to snack on while the rest of her parts were on the smoker.
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#7030123 - 01/08/18 04:26 PM Re: Ribs or no ribs, that is the question?!?! [Re: Slow Drifter]
CharlieCTx Online   content
Pro Tracker

Registered: 05/27/13
Posts: 1835
Loc: Flower Mound, TX
Originally Posted By: Slow Drifter
I breaded and fried some off a good size sow ...


I have never heard of fried ribs before, I would have thought doing that would have made them pretty tough?
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#7030311 - 01/08/18 06:29 PM Re: Ribs or no ribs, that is the question?!?! [Re: mphunter]
Slow Drifter Offline


Registered: 04/09/09
Posts: 4633
Loc: Central Texas
Nope, not tough at all.
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#7030560 - 01/08/18 08:52 PM Re: Ribs or no ribs, that is the question?!?! [Re: der Teufel]
Espy Online   content
Extreme Tracker

Registered: 11/08/07
Posts: 3689
Loc: Eddy TX.
Originally Posted By: der Teufel

I don't skin or gut them nowadays, I only take the leg quarters and back straps.


This is what I do. A buddy wanted a couple of hogs saturday and said he wanted the ribs so I told him to get his tail over to my house and get ready to do some gutting. I told him I could fill his freezer with quarters and backstrap but he wanted to cook up some ribs. If I want ribs I go to HEB.

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#7030570 - 01/08/18 08:59 PM Re: Ribs or no ribs, that is the question?!?! [Re: mphunter]
TackDriver Offline
Tracker

Registered: 05/02/14
Posts: 920
I threw a few slabs of wild hog ribs on the grill, seared each side and put it on the warm side of the pit for an extra 30 minutes or so with some bbq sauce, then took it off and put them inside a baking pan and added some more BBQ sauce and a few table spoons of water and covered with aluminum foil and bake at 225 degrees for 3 to 3.5 hours and long enough just to have a firm texture and was dam good. I don't like it when its overcooked and bones fall out. up


Edited by TackDriver (01/08/18 09:00 PM)

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#7030648 - 01/08/18 09:24 PM Re: Ribs or no ribs, that is the question?!?! [Re: mphunter]
SnakeWrangler Offline
THF Celebrity

Registered: 01/22/11
Posts: 38718
Loc: Over yonder.....
Good but not much meat.....still worth the effort.....

We usually grill a few when cleaning and grinding hogs for sausage.....makes a good easy snack....
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#7030661 - 01/08/18 09:30 PM Re: Ribs or no ribs, that is the question?!?! [Re: mphunter]
a74aggie Offline
Woodsman

Registered: 09/12/10
Posts: 163
Loc: East Texas
Good and I agree with SnakeWrangler, worth the effort.
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#7031245 - 01/09/18 09:56 AM Re: Ribs or no ribs, that is the question?!?! [Re: mphunter]
budward Offline
Woodsman

Registered: 01/20/17
Posts: 195
I have tried, they aren't really worth keeping. Not enough meat and tough. Backstraps, hams and front quarters for sausage is what I do.

I can usually find some nice flank steak around the lower rib cage. That stuff is pretty good for carnitas and fajitas, especially if it has fat on it.


Edited by budward (01/09/18 09:57 AM)

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#7031845 - 01/09/18 05:16 PM Re: Ribs or no ribs, that is the question?!?! [Re: mphunter]
cmc Offline
THF Trophy Hunter

Registered: 12/08/05
Posts: 5808
Loc: Graham to Arlington
Any of you guys that say not enough meat ever clean a dove or a 10” crappie?
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