Hog Ribs

Sorry for the bad pictures...but it's my first try at hog ribs. The bones are smaller in diameter than the store bought ones. I boiled in beer, seared them on the grill, dry rubbed with seasoning, and then baked in the oven for 3 hours.

Great taste!

Wild pig and Axis are about as good as it gets.....that looks tasty!

When done properly, you are 100% CORRECT!!!!!

I just throw some seasoning on them and throw them in the oven for a while. Love me some wild hog ribs...

Did that too, me and two other guys had never had them...we talk about making them all the time now...good stuff

What size hogs? All the hogs I've shot never seem to have enough meat on ribs to mess with.

150# range is my preference for wild hogs...a lot more meat on them than you would think....

These ribs came from a 100-120lbs hog. You'd want both racks to be enough for two people. I could see where 150lbs would be the sweet spot.

we love them. All sizes. If it's a small rack, it's an appetizer . I always keep some ribs in the freezer. I don't boil them or anything, just trim them pretty well, meaning I leave a layer of fat but usually trim the thickness of it. Then just season or marinate just like any ribs and either grill or smoke.

I BBQ a lot of pork ribs, but love to fry them. Separate the ribs, season, fry in peanut oil until they have good color and start to get crispy. I often like them more crispy. Dust with a little more seasoning as soon as they come out of the oil. Thank me later. For frying ribs I prefer pigs from 50-150 lbs. Bigger than that and I will normally BBQ or de-bone for sausage.

That looks great BTW!