(Lil' tiny) wild boar ribs

gdenby

<p />Pictured here are some wild boar spare ribs that I bought from the Buffalo Gal site (standard disclaimer, I am in no way associated with this vendor, I just enjoy their product.) These ribs were surprisingly small. Most of the boar roasts I have had from them have been just a little smaller that standard hog sizes.[p]I started cooking them at 250 dome, but after 30 minutes, it was apparent they were heating up too fast. I dropped the dome to 210. It was maybe too late, and after 3 hours the ribs ended up a little too crisp.[p][p]
On the plate, the cooked individual ribs were snack sized. Sort of rib hors d'oeuvres.[p]gdenby

thirdeye

gdenby,[p]Those look great. Looks like you found the secret to cooking wild boar (and most wild meats actually). They are so lean, they need lower and/or shorter cook times.[p]~thirdeye~