tony b Posted March 6, 2017 Report Share Posted March 6, 2017 Picked up this rack of Wild Boar ribs from D'Artagnan. Today was a nice day to cook them up and see if there's something special here? With a big fat cap on the top, I cross-hatched it and rubbed it down with some CYM and this rub, which I've found is pretty tame for Dizzy Pig. I wanted the taste of the Boar to come through without a lot of other stuff going on. All rubbed down and rested overnight in the fridge. Onto the KK @ 250F, indirect, with Guru, and smoking pot with Maple and Apple woods. Pulled at IT of 180F (about 5 hours). Ready for my close-up Mr. DeMIlle. Sliced. Plated with some sauteed green beans and potatoes au gratin. The fat on this pig was amazing - decadent! It's a very lean meat, so it was a tad on the dry side. Given the price point on this (even on sale), I'll stick to the local heritage piggies. Be-de, be-de, be-de, That's All Folks! 4 Quote Link to comment Share on other sites More sharing options...
PRippley Posted March 6, 2017 Report Share Posted March 6, 2017 That looks excellent Tony, beer, wine or other with dinner?Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 6, 2017 Report Share Posted March 6, 2017 Tony, play time and it sure like it a great adventure, delicious. :) Quote Link to comment Share on other sites More sharing options...
Pequod Posted March 6, 2017 Report Share Posted March 6, 2017 Interesting cook. Never even thought about boar ribs. Quote Link to comment Share on other sites More sharing options...
Shuley Posted March 6, 2017 Report Share Posted March 6, 2017 That looks mighty tasty!Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Steve M Posted March 6, 2017 Report Share Posted March 6, 2017 Never had wild boar even though we had a couple roaming the family farm. hmmmm Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted March 6, 2017 Report Share Posted March 6, 2017 Looks like Steve is going hunting Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted March 6, 2017 Report Share Posted March 6, 2017 That's a very nice looking meal. Quote Link to comment Share on other sites More sharing options...
Steve M Posted March 6, 2017 Report Share Posted March 6, 2017 10 hours ago, Aussie Ora said: Looks like Steve is going hunting Outback Kamado Bar and Grill Haven't seen them since I got the kk. Coincidence? I think not. 1 Quote Link to comment Share on other sites More sharing options...
Stile88 Posted March 6, 2017 Report Share Posted March 6, 2017 Looks delicious a great cook indeed Quote Link to comment Share on other sites More sharing options...
tony b Posted March 6, 2017 Author Report Share Posted March 6, 2017 Thanks, all! Had a couple of bones for breakfast this morning with fried eggs. Dunking the meat in the yolks cured the dry part and the fat was better than bacon! Might rethink my earlier decision and try again - lower the IT next time to like 165F and/or inject it. @PRippley - it was wine, Bonny Doon vineyard 2014 Old Telegram (Mourvedre). But, I did go down to the local brewery (Lion Bridge) for lunch to help celebrate their 3rd anniversary. Irish Stout on nitro with vanilla cake - great combo! 2 Quote Link to comment Share on other sites More sharing options...
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