wild boar rib recipe

Once you've brined your ribs, remove from the solution and pat dry. Set aside in the fridge while you make your rub, if it isn't already prepared.

I put this rub together on the fly mainly due a lack of both cayenne and paprika. Turns out arbol and guajillo chilis fill in more than adequately!

Rub

- 2 cups brown sugar
- 3-4 arbol chilis
- 1 guajillo chili
- 2-3 allspice berries
- 1 tsp. salt
- 3-4 star anise pieces (NOT the whole pod, just the seeds and/or fragments of the seed casing)
- 1 tsp. black pepper,
- 1/2 tsp. white pepper
- 2 tsp. cumin
- 2 tsp coriander

- Grind all spices that need it, mix all spices together and mix into to sugar.
- Coat the ribs with a thin layer of oil or prepared yellow mustard and coat with the rub, ensuring you 'rub' the spice into the meat well. Return to fridge for another 8-12 hours (overnight).
- Remove from fridge and let warm up for an hour.
- Mix together Mop Sauce (1 1/3 cups apple cider vinegar; 2/3 cup olive oil; pinch of rib rub if any remaining)
- Start fire in firebox using lump charcoal (maple). Place handfuls of wood chips in bowl of water while fire is starting. I used a mix of cherry and hickory chips for this recipe. Worked great!
- Once fire is going, set ribs on grill and create smoke in firebox using soaked wood chips. You're looking to smoke the ribs at about 225-250 degrees Fahrenheit for 5 hours.
- Apply mop every 30-45 minutes - don't apply during last hour of cooking.
- After 5 hours, rubs should be cooked through and tender. Wrap in foil and let rest for 20 minutes.

for larger piece of wild boar... smoke for about 7 hours
check internal temperature till it gets to 160..  then foil the meat and continue to cook till temperature gets above 180.  then i tried to open the foil but internal temperature immediately dropped to 160 and stayed there!  so eventually i foiled it and removed it from the smoker into a cooler to keep warm