Smoke-a-long

[cam]

A few months ago my good friend Matt killed a hog down on the South Canadian River. Killed it with the same rifle his grandfather shot at Germans with in North Africa and Italy, which I think is pretty cool.



In exchange for me doing a euro mount on the hogs skull, he gave me the ribs off this hog. Kinda forgot they were in the freezes until I needed the space to put the deer meat from the one I killed 2 weekends back.

Thursday I set the ribs out to thaw out. No room in the refrigerator after I got my deer processed so I had to use the next best spot in the house to thaw out meat!



About 20 minutes ago I seasoned one side of ribs up and got my fire going...



I'll post pics again later...keeping the temp low and my wood wet...don't need it to be ready till around 8 Tonite!

Cam

[Deleted]

That's pretty cool! I bet them are going to be tasty

[hntswbow]

Dang those look good! ;D

[nytrapper23]

My mouth is watering,those are going to be good.

[determinator]

Nice chunka pig meat. Now THAT'S gonna be some good eatin' there. Enjoy! ;D Pretty cool history with your friend's rifle, too.

[mitrapline]

Nov 2, 2013 17:10:10 GMT -5 determinator said:

Nice chunka pig meat. Now THAT'S gonna be some good eatin' there. Enjoy! ;D Pretty cool history with your friend's rifle, too.

X2

[patricimo54]

Great gun and story ;D Looking forward to the end results.

[maritimer]

Looks good Cam! I like that story about the rifle too. ;D

[mrchicken]

It really helps to use a mop sauce after 2 hrs. (slow and low temps)

Wild pig ribs are much leaner than store bought pork.

I like this mop sauce and I HATE mustard so go figure.

1/2 cup yellow mustard.
2 cups Apple cider vinegar
teaspoon kosher salt.
Mix well and mop ribs every 30 minutes beginning at the 2 hour mark.
This is if you are smoking low and slow.
Start sooner if your temps are higher.

Works especially well with a Memphis style dry rub.

You can also use regular apple cider, apple juice, or even Coke.
Dr Pepper is really good if you can regulate your temps well and use a very mild wood for smoke. Dr Pepper tastes like crap as a mop or marinade if you use a strong wood like Mesquite or your wood is at all green.

Man....getting hungry. I bet those ribs were GOooooooooood !

[cam]

^^^^^^^

To each there own, but that's waaaay to much stuff to be adding to such a naturally good tasting meat, in my opinion. I mop my floors, not my pork!

I use 4 things when I smoke deer or pork:

Sea salt

Fine ground garlic powder

Cayenne pepper

Blackjack oak

I've found the less I use, the better. If I really wanna strip it down, salt and smoke.

Meat went on the table about 7pm last night. What we didn't eat is getting bagged up and sealed, but I did save some of the bark strip to throw in with a big pot of red beans and rice I'm making for next week.

End result.

[maritimer]

[Admin]

Awesome stuff buddy. I wish we had hogs out here. I'd really enjoy hunting them. I love pork too.

[msteckel]

Man does that look GOOD!!!!!