I did these yesterday. I took them out of freezer yesterday morning and tossed them on the counter. Mid afternoon, I unwrapped them, pulled the membrane off the back, and seasoned with everglades seasoning and regular sugar, took them outside and tossed them on the gas grill on HI for about 5 minutes per side to get some grill flavor in them
After some grill marks on them I tossed them in a roasting pan and added about a cup of my kids juicy juice in the bottom. Wrapped tight in foil and popped in oven @245*
2.5 hours later, I was left with this. Absolutely fall off the bone tender
funny, I've been told by some on the site here that the ribs are practicly worthless (no meat on them) and a lot of hunters don't even keep them. those sure look pretty dam good. were they from big hogs? the only 1 I got was app 96-98 lbs and as I hate to let anything go to waste just trimmed the meat between the ribs with my 6" d r filet knife, nuked it a little and gave it to the dogs. now it looks like they ate better than me. would it be worth cooking ribs like that from a smaller hog?
funny, I've been told by some on the site here that the ribs are practicly worthless (no meat on them) and a lot of hunters don't even keep them. those sure look pretty dam good. were they from big hogs? the only 1 I got was app 96-98 lbs and as I hate to let anything go to waste just trimmed the meat between the ribs with my 6" d r filet knife, nuked it a little and gave it to the dogs. now it looks like they ate better than me. would it be worth cooking ribs like that from a smaller hog?
Depends how hungry you are! I keep the rib slabs from all the hogs I've ever shot and if there smaller, the wife and I cook more than one or two slabs....
I cooked the ribs from the little 60-pounder I shot, only problem was I used a bit too much rub on them. There was more bones and gristle than meat, but I seasoned it like it was all meat. I took all the bones and gristle out, shredded up the meat and put in a container. Got a small pork roast from the store on my next shopping trip, put it in the crockpot with no seasoning, and then mixed in the rib meat. It was about 2/3 roast, one third ribmeat mixture, then a little bbq sauce and it was ready for sandwiches!
Nacho, I don't know what hog it was off of. I put 13 in the freezer last year. It was one of the bigger ones. The ribs on smaller ones are pretty skimpy, however I still save them. I prefer to shoot big hogs. I know a lot of people like to shoot those 80-100 pounders(and I do too) but I like them 150+. Bigger loins, bigger ribs, bigger hams for making "ham". If I walk into a herd, i am picking out the biggest one every time.
Anyone that throws away pork ribs are being wasteful. I usually can go thru my buddys gut piles and stock my freezer with the stuff they throw away
I even save deer ribs. I don't really care for them as ribs, but there is a ton of burger meat on them
