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Ribs or no ribs, that is the question?!?!
#7026055
01/05/18 04:05 PM
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Joined: Aug 2013
Posts: 152
mphunter
OP
Woodsman
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OP
Woodsman
Joined: Aug 2013
Posts: 152 |
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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Re: Ribs or no ribs, that is the question?!?!
[Re: mphunter]
#7026081
01/05/18 04:19 PM
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Joined: Aug 2013
Posts: 2,072
cabosandinh
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Posts: 2,072 |
the best if you have space and time
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Re: Ribs or no ribs, that is the question?!?!
[Re: mphunter]
#7026223
01/05/18 06:06 PM
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Joined: Jun 2008
Posts: 7,937
bigjoe8565
THF Trophy Hunter
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I kept some off a big sow last year and smoked the. They're good, but not as much meat.
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Re: Ribs or no ribs, that is the question?!?!
[Re: mphunter]
#7026240
01/05/18 06:26 PM
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Joined: Nov 2011
Posts: 2,495
der Teufel
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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.
Last edited by der Teufel; 01/05/18 06:27 PM.
I have two unwritten rules: 1. 2.
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Re: Ribs or no ribs, that is the question?!?!
[Re: mphunter]
#7026248
01/05/18 06:31 PM
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Joined: Oct 2014
Posts: 162
TXAg08
Woodsman
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Woodsman
Joined: Oct 2014
Posts: 162 |
Not a lot of meat on them, but if cook them long and slow, they are all right.
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Re: Ribs or no ribs, that is the question?!?!
[Re: der Teufel]
#7026343
01/05/18 07:46 PM
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Joined: Dec 2011
Posts: 3,568
garyrapp55
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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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Re: Ribs or no ribs, that is the question?!?!
[Re: mphunter]
#7030056
01/08/18 09:43 PM
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Joined: Apr 2009
Posts: 5,561
Slow Drifter
THF Trophy Hunter
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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.
"I have no idea what WW-III will be fought with, but WW-IV will be fought with sticks and stones." A. Einstein
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Re: Ribs or no ribs, that is the question?!?!
[Re: Slow Drifter]
#7030123
01/08/18 10:26 PM
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Joined: May 2013
Posts: 4,091
CharlieCTx
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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?
Kel-Tec RFB + Griffin Sportsman Ultra Light 300 + Pulsar Apex XQ-50 M&P-10 + AAC Cyclone Remy 700 + Leupold VX3 3.5x10x50 CDS
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Re: Ribs or no ribs, that is the question?!?!
[Re: mphunter]
#7030311
01/09/18 12:29 AM
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Joined: Apr 2009
Posts: 5,561
Slow Drifter
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"I have no idea what WW-III will be fought with, but WW-IV will be fought with sticks and stones." A. Einstein
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Re: Ribs or no ribs, that is the question?!?!
[Re: der Teufel]
#7030560
01/09/18 02:52 AM
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Joined: Nov 2007
Posts: 9,107
Espy
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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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Re: Ribs or no ribs, that is the question?!?!
[Re: mphunter]
#7030570
01/09/18 02:59 AM
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Joined: May 2014
Posts: 1,100
TackDriver
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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.
Last edited by TackDriver; 01/09/18 03:00 AM.
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Re: Ribs or no ribs, that is the question?!?!
[Re: mphunter]
#7030648
01/09/18 03:24 AM
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Joined: Jan 2011
Posts: 65,526
SnakeWrangler
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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....
I believe in science and I’m an insufferable [censored] Actually, BBC is pretty damn good "You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
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Re: Ribs or no ribs, that is the question?!?!
[Re: mphunter]
#7030661
01/09/18 03:30 AM
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Joined: Sep 2010
Posts: 163
a74aggie
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Woodsman
Joined: Sep 2010
Posts: 163 |
Good and I agree with SnakeWrangler, worth the effort.
�The only thing necessary for the triumph of evil is for good men to do nothing.� Edmund Burke
I refuse to have a battle of wits with an unarmed person
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Re: Ribs or no ribs, that is the question?!?!
[Re: mphunter]
#7031245
01/09/18 03:56 PM
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Joined: Jan 2017
Posts: 224
budward
Woodsman
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Woodsman
Joined: Jan 2017
Posts: 224 |
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.
Last edited by budward; 01/09/18 03:57 PM.
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Re: Ribs or no ribs, that is the question?!?!
[Re: mphunter]
#7031845
01/09/18 11:16 PM
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Joined: Dec 2005
Posts: 5,857
cmc
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Posts: 5,857 |
Any of you guys that say not enough meat ever clean a dove or a 10” crappie?
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Re: Ribs or no ribs, that is the question?!?!
[Re: cmc]
#7031853
01/09/18 11:24 PM
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Joined: Nov 2011
Posts: 2,495
der Teufel
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Any of you guys that say not enough meat ever clean a dove or a 10” crappie? At least you can chew those. By the time a hog's large enough to have meaty ribs, it's old enough to be pretty tough! Plus, I'd just rather not have to deal with gutting a hog. I'm satisfied with what I get from the leg quarters & back straps. YMMV
I have two unwritten rules: 1. 2.
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Re: Ribs or no ribs, that is the question?!?!
[Re: mphunter]
#7032589
01/10/18 02:36 PM
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Joined: May 2016
Posts: 1,091
Wacm
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Posts: 1,091 |
I like them but don’t like dealing with them if the hog is really big. Anything between 60 and 150 works out. They are well worth it if they are done right. I season mine and sear them. Them wrap me and indirect heat steam till they soften up a bit. Then unwrap em and let em dry up a little. They take flavor really well.
Use can use a sawzall and split the hog up the middle and have loin chops. I cut the ribs across the center line so you have the best on both
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Re: Ribs or no ribs, that is the question?!?!
[Re: mphunter]
#7032734
01/10/18 03:43 PM
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Joined: Jan 2012
Posts: 9,185
hook_n_line
THF Trophy Hunter
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Joined: Jan 2012
Posts: 9,185 |
Last edited by hook_n_line; 01/10/18 03:45 PM.
Sometimes it's hard being me! But somebody has to do it.
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Re: Ribs or no ribs, that is the question?!?!
[Re: mphunter]
#7032901
01/10/18 05:27 PM
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Joined: Oct 2004
Posts: 39,549
redchevy
THF Celebrity
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Joined: Oct 2004
Posts: 39,549 |
Done right they are great. They will never bee what domestic ribs are, mostly because of the marbled fat, but they are sure worth the effort... IF you know how to cook.
Reason I usually don't cook them is because I'm looking for the fat (ribs tend to have a decent amount, more so than the whole muscle cuts in the leg quarters) for sausage so I sacrifice most of the ribs/flank to sausage meat.
It's hell eatin em live
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Re: Ribs or no ribs, that is the question?!?!
[Re: mphunter]
#7034662
01/11/18 08:52 PM
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Joined: Jul 2013
Posts: 429
Exiled
Bird Dog
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Bird Dog
Joined: Jul 2013
Posts: 429 |
A friend of mine cooked the ribs off of a 140-lb hog last week. He actually cooked them sous-vide, then threw them on the grill with some dry rub to finish. They were mighty tasty, nice and tender.
I use the ones from smaller hogs ("eater" size, 60-80 lbs.) to add flavor and meat to slow-cooked black beans. After a few hours you can slide each little bone out, so I just take the whole rack out of the beans, shred the meat, then dump it back in for the rest of the cook time.
"Who Dares, Wins" Instagram: @HCConnected
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Re: Ribs or no ribs, that is the question?!?!
[Re: mphunter]
#7034769
01/11/18 10:11 PM
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Joined: Oct 2007
Posts: 19,248
TEXASLEFTY
THF Whiskey Sommelier
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THF Whiskey Sommelier
Joined: Oct 2007
Posts: 19,248 |
You guys are missing out!!!! Ribs are the best part.
Never been to a camping world. I prefer Dick's to be honest.
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