cooking hog ribs

[Ty Stromquist]

I got my racks of ribs from my hogs I shot this past winter and was wondering if anyone had a good recipe of how to cook them. I dont want to experiment and ruin them.

[vizslaguy08]

Bring em on over Ill show you how to smoke them
I just put a little garlic, Lawerys, and pepper on mine. Slow cook(smoke) them at about 175-250 for about 10 hrs. Then put you sauce of choice on em and glaze them(high flame for a couple of minutes). MMMMM I may have to make a batch now, Im gettin hungry.

[OutdoorProf]

Originally Posted by vizslaguy08

Bring em on over Ill show you how to smoke them
I just put a little garlic, Lawerys, and pepper on mine. Slow cook(smoke) them at about 175-250 for about 10 hrs. Then put you sauce of choice on em and glaze them(high flame for a couple of minutes). MMMMM I may have to make a batch now, Im gettin hungry.

Dead on. Low and slow for ribs. As vislaguy says, don't put the sauce on until the very end. Tomato based BBQ sauces burn very easily and will impart a sour taste.

Also, be sure to remove the thin, filmy membrane on the underside (bone side) of the ribs. This will allow the smoke and flavors to penetrate better as well as make for a more tender meal.

You'll know when the ribs are done when the meat has pulled about 1/4 to 1/2" away from the ends of the bones. Contrary to what most believe, the meat is overdone when it falls from the bone. The meat should stick and then give when pulled gently from the bone. After removing from the heat, allow your ribs to rest about 4 or 5 minutes. This will allow the juices forced to the surface during cooking to settle back in to the meat.

If you want to preserve the natural hog taste, try using apple or cherry wood. They impart a much milder flavor than the more common hickory or mesquite.

Good luck and good eats!

Deas

[vizslaguy08]

"If you want to preserve the natural hog taste, try using apple or cherry wood. They impart a much milder flavor than the more common hickory or mesquite"
I VERY much agree with the fruit wood for smoking. I prefer apple with a touch of hickory(very little, right at the begining)

[Dad O.]

Originally Posted by vizslaguy08

"If you want to preserve the natural hog taste, try using apple or cherry wood. They impart a much milder flavor than the more common hickory or mesquite"
I VERY much agree with the fruit wood for smoking. I prefer apple with a touch of hickory(very little, right at the begining)

I like the fruit wood smoke. One of the local steak houses cooks their steaks over mesquite, the first bite is good but after that the mesquite is over powering.

[JLKESQ]

Deas and Vislaguy are dead on - the longer and slower, the better. If you make it an all day deal, there's almost no way to go wrong