Smoked Wild Boar Ribs
Wild boar ribs have a more robust flavour than domestic pork ribs and benefit enormously from hot-smoking. A spicy rub with juniper berries and pepper enhances the intense game flavour. Cooked using the 3-2-1 method, the ribs become butter-soft and fall perfectly off the bone.
Ingredients(for 1 kg)
Instructions
Preparation and Seasoning
4-12 hoursLoosen the silver skin on the bone side of the ribs with a blunt knife and remove completely. Mix all rub ingredients and rub the ribs generously on both sides. Allow to rest in the refrigerator.
Phase 1: Open Smoking (3 hours)
3 hoursPreheat the smoker to 110-120 °C with beech and cherry wood. Place the wild boar ribs bone-side down on the rack and smoke openly for 3 hours until a nice colour develops.
Phase 2: Wrapped Cooking (2 hours)
2 hoursWrap the ribs in aluminium foil, adding 50-80 ml of game stock or apple juice per kg of meat. Continue cooking at the same temperature for a further 2 hours until the meat is tender and a core temperature of approximately 88 °C is reached.
Phase 3: Glazing and Finishing (1 hour)
1 hourRemove the ribs from the foil, place back on the rack and smoke uncovered at 120 °C for a further 1 hour until a core temperature of 88-93 °C is reached and the surface has a lacquer-like shine. The ribs should bend slightly without breaking when tested.
Pro Tip
When wrapping during the second phase (2 hours), add a little game stock or apple juice to the parcel to moisten the ribs from the inside and enhance the steam-cooking effect.
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