Anyone got any good ideas for these on the pitt?

The recommendations I have gotten for wild hog ribs is to rub them down, let sit overnight, then throw them in the garbage and get some ribs from the store.

I guess wild hog ribs are very lean and don't have much meat. Most have told me they aren't worth the trouble.

I've eaten them in the past and loved them, just never made them on my own. I got them on the pitt right now so I'll check back in and post the recipe I used if they are worth a darn.

Every time I kill a hog the ribs come home with me. My wife uses some sort of a rub on them and puts them in the over @ 200 degrees for about 5-6 hours, fall off the bone tender and GOOD. They don't have a lot of meat on them but that doesn't affect the taste. We normally cook a whole rack for the 2 of us and will get 2 meals of of it.

The ribs are the best part!! I cook 'em on an old fashioned barrell pit over mesquite coals for a couple of hours along with the shoulders... The ribs never make it to the table because they're eaten right off the pit. The meat holds together a lot better than store bought/farm raised pork ribs. I definately prefer wild..

rub ribs down with chicken rub, smoke "slash" cook ribs on pit till there 1/2 or 3/4 done, take off pit and place on foil and pour beer in there and wrap up, place back on pit for at least another hour, all this is done to the side of coals not directly over. the longer and slower the better, but all should be done in about 3 to 4 hours.
you can eat like that or pull bones out and make po boys.

I'll have to try some of these, usually the ribs get chucked into a dog pen and I eat the rest.

Those people are wrong!

Leave the flank on the ribs and there is quite a bit of meat on them, Dont trim too much fat or they can get dry. Cook low and slow with the rub of choice as you would any ribs and they are excelent!

matt

dude the ribs of wild hogs are the best part of the hog, i would keep the ribs and chunk the rest

My wife loves when I bring home some ribs to grill/smoke. She'd be disappointed if I got some hogs and had no ribs to show for it. Not the meatiest cut, but tasty, and no big deal to throw in the cooler along with the other cuts. Now I do trash the flank/belly steaks connected to the ribs. Could never make them fit to eat. Too marbled with tallow and fat.

Leave more of the backstrap on the ribs before you cut 'em off the spine. And like mentioned above, don't trim off all the fat.