Roasts, Ribs & Slow-Cook Cuts
Wild Boar St. Louis Ribs
Spare ribs trimmed square, St. Louis style. Smaller and meatier than you might expect.
- Pack
- 2 slabs, about 2.5 lb
- Price
- $36.95
- Best for
- Smoke, Braise then grill
- Origin
- Feral hogs live-captured in Texas, processed at our plant in Hubbard, TX
- Shipping
- Frozen, vacuum sealed, packed with dry ice · free over $199.00
Add to my order Call 254-315-1289
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Wild hog ribs are shorter and leaner than farm pork ribs, with more meat between the bones relative to fat. We trim them St. Louis style — breastbone and skirt removed — so the slabs cook evenly.
How to cook it. Remove the membrane on the bone side, rub, and smoke at 250°F for 2 hours; wrap in foil with a splash of apple juice for 1.5 hours; then unwrap and glaze for the last 30 minutes. In an oven, braise covered at 300°F for 2.5 hours and finish on a hot grill. They are done when the meat pulls back from the bones and tears easily.
Storage and thawing
Keep frozen at 0°F or below and use within 12 months for best quality. Thaw in the refrigerator on a plate — small packs overnight, roasts 24–48 hours — and cook within 3 days of thawing. Never thaw at room temperature.
Why wild boar is different from pork
Our hogs are free-ranging Texas feral swine, not farm-raised pigs. They are trapped alive, inspected before and after slaughter at our plant, and processed for wild boar only. The meat is darker, leaner and richer than commercial pork, so it cooks faster and benefits from moisture and a little added fat. How we source and process our hogs.