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Smoked BBQ wild boar ribs served

Smoked BBQ Wild Boar Ribs

Smoked BBQ wild boar ribs are a true delicacy, combining traditional American barbecue with the intense flavors of wild game. Wild boar meat is naturally more flavorful than domesticated pork, making slow smoking and a spicy BBQ glaze a perfect harmony. Wild boar meat has long been a favorite among hunters and BBQ enthusiasts for its rich, full flavor. Oak or hickory smoke complements it particularly well, enhancing the meat's natural flavors, while a honey-sweetened BBQ glaze adds a sweet contrast. This dish is an ideal choice for BBQ parties, wild game lovers, or a special family gathering. If you're looking for a truly authentic BBQ experience, serve it with grilled vegetables and a side of coleslaw!

Prep Time 30 min
Preparation 5 hr
Total 5 hr 30 min
920 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 2000 g Wild boar ribs
⭕ 2 tbsp Coarse sea salt
⭕ 1 tbsp Freshly ground black pepper
⭕ 1 tsp Garlic powder
⭕ 2 tsp Smoked paprika
⭕ 1 tsp Ground cumin
⭕ 2 tbsp Brown sugar
⭕ 2 tbsp Apple cider vinegar
⭕ 2 tbsp Olive oil
⭕ 250 ml BBQ sauce
⭕ 3 tbsp Honey
⭕ 1000 g Smoking wood (oak, hickory, or cherry)

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    Preparation Steps

    1

    Wash and pat dry the wild boar ribs. Remove the membrane from the bone side using a sharp knife or paper towel.

    2

    In a bowl, combine the salt, pepper, garlic powder, smoked paprika, brown sugar, and ground cumin. Rub the mixture thoroughly over the ribs.

    3

    Drizzle with olive oil and let it rest for at least 30 minutes to allow the flavors to meld.

    4

    Preheat your smoker or grill to 230-250°F (110-120°C) and prepare the smoking wood for the desired aroma.

    5

    Place the ribs on the smoker rack and smoke for 4-5 hours, or until the meat is tender and the internal temperature reaches 185°F (85°C).

    6

    In a small saucepan, melt the honey, then add the BBQ sauce and apple cider vinegar. Stir together and simmer over medium heat for 5 minutes to thicken the glaze.

    7

    When the ribs reach an internal temperature of 176°F (80°C), brush them with the BBQ glaze. Continue to smoke for another 30 minutes, allowing the glaze to caramelize.

    8

    Remove the ribs from the smoker and let them rest for at least 15 minutes to allow the juices to redistribute.

    9

    Slice along the bones and serve with grilled vegetables or fresh coleslaw.