Part of grilling culture is the one-upmanship when slabs of well-marbled meat hit a perfectly heated grill. You could go big baller status with a pre-historic sized bone or comfortably classic with a dry-rubbed rack of ribs or a cannonball sized Boston Butt cooked slow-&-low, all of which would crown me and you the temporary King of the Charcoal. But is the briquettes burnt out and the sun set on another day of glorious grilling, would these dishes be memorable enough to cut through the feast induced fog of cocktails, chow and carnivorous endeavors?
We turned to husband and wife team Jeff Lutonsky & Meghan Love, of Brooklyn’s Mable’s Smokehouse & Banquet Hall, for some grill guidance. Their savory suggesting? Wild Boar Ribs! “Where we grew up in Oklahoma and Texas, hunting is more than a hobby,” explains piit-master Jeff. “Wild Boar hunting has become much more common in the past decade or so and here is a great recipe to try if you survive your first Wild Boar hunt.” Smoked and then grilled to perfection, these bountiful boar bones are sounded with tender, sweet meat and slathered with Mable’s homemade sauce. This dish is sure to put you on top of meat mountain for your next BBQ Bash.
Wild Boar Dry Rub:
1/4 Cup Brown Sugar
4 teaspoons Garlic Salt
4 teaspoons Chili Powder
2 teaspoons Salt
1 teaspoon Black Pepper
1/4 teaspoon Cayenne Pepper
Your favorite BBQ sauce (Mable’s is being bottled now
1) Begin by removing the membrane on the concave (bone) side of the ribs.
2) Apply the rub to both sides of the rib and let marinate for 24 hours.
3) Build a fire on one side of a grill and place the ribs on the “void” side to create indirect heat. Wood chips that have been soaked for an hour can be added for different smoked flavors. Smoke for approximately 4 hours at 225* or until the meat is tender and begins to pull back from the rib bones but not “falling off the bone”.
4) Finish with direct, medium-high heat on the grill by turning and “painting” the ribs with your favorite BBQ sauce, allowing to caramelize the sauce each turn. The more turns, the thicker and gooier the crust on the ribs will be.