Ingredients:
- 2 racks wild boar ribs
- 1/4 cup brown sugar
- 2 table spoons paprika
- 1 table spoon garlic powder
- 1 table spoon onion powder
- 1 table spoon black pepper
- 1 tea spoon cayenne pepper
- 1 tea spoon ground cumin
- 1 tea spoon mustard powder
- 1 cup apple juice (for basting)
Equipment Required:
- Grill
- CINNAGRILL® All Natural Cinnamon Fire Starter
- Charcoal chimney (optional)
- Tongs
- Basting brush
- Aluminum foil
- Meat thermometer (optional)
- Knife
Directions:
- Prepare the Ribs:
Remove the membrane from the back of the ribs.
In a bowl, mix brown sugar, paprika, garlic powder, onion powder, black pepper, cayenne pepper, cumin, and mustard powder.
Rub this mixture all over the ribs. Let them sit at room temperature for 30 minutes – 2 hours.
- Prepare the Grill for Smoking:
Use CINNAGRILL® All Natural Cinnamon Hardwood Premium Charcoal Briquets for a long burn time and a delicious Spicy Sweet Smoky Flavor.
Set up your grill for indirect cooking. Light the briquets using CINNAGRILL® All Natural Cinnamon Fire Starter and a charcoal chimney (optional).
- Smoke the Ribs:
Place the ribs on the grill opposite the coals for indirect cooking.
Maintain a temperature of 225°F (107°C).
Smoke for 4-5 hours, basting with apple juice every hour.
The ribs are done when they are tender and the meat pulls away from the bone.
- Serve:
Let the ribs rest for 10 minutes before cutting into individual ribs.
