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Old 04-05-2017, 10:41 PM   #1
Low Fence
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Default Wild hog ribs, done in the oven!

Cleaned 9 piglets and one sow last week and took the ribs and finished them up while doing some French cut bone in pork chops (for a later date)

Turned out fantastic!!! When preping take time to remove all "silver skin" and the membrane on the gut side of the ribs.

Once preped pre heat oven to 275 and get cookie sheet and cover with foil (easy clean up)
Dry ribs, then rub with olive oil
Coat with dry rub, on made my own from a video posted here a few days ago: 2 parts pepper, 1 part salt, 1 part chili powder, 1/2 part smoked paprika, dash of garlic powder... or use your favorite stand by
Cover with foil and set timer for 3.5hrs
At the 2.5 hr mark remove ribs, drain drippings and rub with BBQ sauce of choice.. I used sweet baby rays) then return to finish time.
Rest for 20 min

This sow was about 130-140ish
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Old 04-05-2017, 10:45 PM   #2
Low Fence
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Before I cut
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Old 04-05-2017, 10:46 PM   #3
ostey22
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I've been meaning to try this. Looks great!
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Old 04-05-2017, 11:02 PM   #4
oktx
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I've had the ribs once and they were great!
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Old 04-06-2017, 12:09 AM   #5
fish4food
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Wow! Those look delicious!
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Old 04-06-2017, 05:24 AM   #6
wanderin39
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Look great
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Old 04-06-2017, 06:03 AM   #7
tradslam
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Going to give this a shot myself
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Old 09-17-2017, 07:21 PM   #8
jimbofire
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I don't typically keep the ribs off the hogs I kill but I think I will give them a try.
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Old 09-17-2017, 07:33 PM   #9
Bort
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Looks good
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Old 09-26-2017, 11:44 AM   #10
HankePanky
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That looks really good, but with trichinosis and all the other transferable diseases that are so prevalent Texas wild hogs, I just can't bring myself to butcher or eat them. Might try this on regular pork ribs though and continue to use the wild hogs for coyote bait.
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Old 09-26-2017, 11:46 AM   #11
jbarr
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Quote:
Originally Posted by HankePanky View Post
That looks really good, but with trichinosis and all the other transferable diseases that are so prevalent Texas wild hogs, I just can't bring myself to butcher or eat them. Might try this on regular pork ribs though and continue to use the wild hogs for coyote bait.

You are missing out, just cook to proper temp and it's all good. That goes for all pork.
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Old 09-26-2017, 11:50 AM   #12
mikeyb_23
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Quote:
Originally Posted by HankePanky View Post
That looks really good, but with trichinosis and all the other transferable diseases that are so prevalent Texas wild hogs, I just can't bring myself to butcher or eat them. Might try this on regular pork ribs though and continue to use the wild hogs for coyote bait.
Cooking to the correct will kill all of that. The meat you buy from the grocery store is no different, you can get just as sick. There's some kind of bacteria in everything.
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Old 09-26-2017, 01:19 PM   #13
DoubleGProstaff
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Looks good


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Old 09-26-2017, 01:22 PM   #14
Gunnyart
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I'll have to try your method next time. I didn't like that first batch I tried.
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Old 09-26-2017, 04:16 PM   #15
txisboi23
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Looks delicious!
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Old 09-26-2017, 04:17 PM   #16
UncleBubba
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Tagged! Those sound and look amazing!
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Old 10-11-2017, 09:51 PM   #17
asu-indian
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You should open a restaurant. You would never have to buy meat as many as you kill every week.
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Old 10-11-2017, 10:25 PM   #18
DesertDug
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In for recipe
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Old 10-15-2017, 07:31 PM   #19
jaker_cc
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I did this the other night, thank you for this is all I can say


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Old 10-23-2017, 10:44 PM   #20
jcub18
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Have to try this! Looks delicious!
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Old 10-24-2017, 01:04 AM   #21
sir shovelhands
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Quote:
Originally Posted by HankePanky View Post
That looks really good, but with trichinosis and all the other transferable diseases that are so prevalent Texas wild hogs, I just can't bring myself to butcher or eat them. Might try this on regular pork ribs though and continue to use the wild hogs for coyote bait.
There's like 20 cases per year in the USA of trichinosis, and lots of wild hog being eaten. Cook it to 145+ internal and it's good.
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Old 10-24-2017, 09:20 AM   #22
wytex
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Smoke em first then finish them in the oven if necessary. Otherwise they work just fine on a smoker for a few hours. Just did some antelope ribs and they were amazing.
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Old 10-24-2017, 10:55 AM   #23
JSBrit
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Those look mighty tasty.
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