Boar ribs too tough...
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Ribs are great!
I know, I have a friend who does the ribs great, they can't be beat. You spice them up and put them in a turkey bag. You build the fire at one end of the barbeque and put the ribs and sack in a turkey tray with some water too at the other end. You cook them slow. They come out real juicy and real good. It does not even matter if they are from a big boar. We shot one around 400 lbs for sausage and didn't make any sausage out of him, this slow cooking method in a turkey bag was just too good.
I know, I have a friend who does the ribs great, they can't be beat. You spice them up and put them in a turkey bag. You build the fire at one end of the barbeque and put the ribs and sack in a turkey tray with some water too at the other end. You cook them slow. They come out real juicy and real good. It does not even matter if they are from a big boar. We shot one around 400 lbs for sausage and didn't make any sausage out of him, this slow cooking method in a turkey bag was just too good.
This is what I do with domestic hog ribs,[and they fall off the bone]. Get a roaster pan, and put some vinegar, and a couple of cans of beer in the bottom. Put a rack in the pan to lay the ribs on. I then put my seasonings on the ribs. I usually take cooking oil and add ground cayenne pepper to it, then brush it on both sides of the rib[you could also use Italian dressing]. I put them in the oven for about 2 1/2 hrs. at 275-300 degrees. About 20 minutes before they are done, I open up the roaster and brush on my favorite BBQ sauce[one of my favorites is KC masterpiece cut 50-50 with honey and heated on the stove. If you like your ribs "dry" with the sauce cooked in, take the ribs out of the roaster, put them back on the rack in the oven , and cook for another 15-20 min. at 425. By this time the ribs should be falling off the bone! YUUMM!! 
Mad Dog
Mad Dog
I par-boil all of my ribs, including beef. They can simmer 2 hours on the rib, with just water. Then crowd them into your crock pot, and smother them with KC Masterpiece, on low 6 hours. It eats like an ice cream cone! :grin: If you want to re-heat and they won't stay on the bone, make sandwiches out of them, with big hamburger buns! Yum!
My wife takes the ribs and cooks em in the crockpot overnight, with us having them at lunch the next day. I think she uses about half beer, half barbeque sauce, salt, pepper, and garlic salt. That slow cooking sure does break them down really well. They are falling off of the bones after the long, slow cook.
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Wrap ribs and your favorite BBQ sauce in Saran wrap. Then wrap in aluminium foil. Place in a 300 degree oven for about 2 and a half hours. They will fall off the bone. And NO the plastic wrap will not melt.
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Anyone try this yet?
Jeff, YEP!!! Sure did... They were great... I've tried the par boil method, and also the oven bag method. All worked just fine. Here is what I finally settled on. I par boil them slowly for several hours. Then, I take them to the charcoal grill, and brown them quickly on both sides, followed by a liberal application of barbeque sauce... It browns quickly and then they are ready. Absolutely fall off the bone tender and finger lickin' good... Dave
here's a simple one
1cup curing salt
1cup lemon juice
3 cups apple cider
1tblsp ginger
2tblsp black pepper
3 cups brown sugar
add all this to 1 gal of water
soak ribs for 24hrs prior to cooking
slow roast over a bed of hot coals, lightly sprinkled with wet hickory chips
oh yeah, after soaking over night in the brine, season with cavenders greek seasoning, and powered bbq seasoning then slow roast as suggested above.
very difficult to beat this recipe.
hope you enjoy.
1cup curing salt
1cup lemon juice
3 cups apple cider
1tblsp ginger
2tblsp black pepper
3 cups brown sugar
add all this to 1 gal of water
soak ribs for 24hrs prior to cooking
slow roast over a bed of hot coals, lightly sprinkled with wet hickory chips
oh yeah, after soaking over night in the brine, season with cavenders greek seasoning, and powered bbq seasoning then slow roast as suggested above.
very difficult to beat this recipe.
hope you enjoy.
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2 Posts
look here...
doesnt matter how you cook them, if you dont properly care for them after the kill, and before you freeze or cook them, they'll be tough and wild. First, before you cook them, or before you initially freeze them after the kill, they nned to be soaked in a good cooler full of ice , about half water and full carton of salt. the salt will act as a tenderizer, as well as pull the taste of the wildness out. then, if you place them in a covered glass dish in the fridge overnight prior to cooking with a bit of meat tenderizer, along with whatever else you choose to use, you should tell the difference....... i BBQ mine and the fall off the bone... good luck!
come chat with us ...
www.huntingtexas.org
doesnt matter how you cook them, if you dont properly care for them after the kill, and before you freeze or cook them, they'll be tough and wild. First, before you cook them, or before you initially freeze them after the kill, they nned to be soaked in a good cooler full of ice , about half water and full carton of salt. the salt will act as a tenderizer, as well as pull the taste of the wildness out. then, if you place them in a covered glass dish in the fridge overnight prior to cooking with a bit of meat tenderizer, along with whatever else you choose to use, you should tell the difference....... i BBQ mine and the fall off the bone... good luck!
come chat with us ...
www.huntingtexas.org
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