Mark1970
Member
Debone the ribs? Cut them off and take them out whole? Leave them in the field?
Rib cages take up space and weight in the pack, and some will argue its not worth it on a small pig, but I wanted to try with a ~75lb sow.
I had been practicing Sous Vide on domestic beef and pig ribs so I would be ready for my next wild pig, which happened last month.
I run the water at 150'F
20hrs for domestic pork and beef.
24-28hrs for wild.
They are good to eat right out of Sous Vide, but I like to add texture by glazing with BBQ sauce and caramelizing on the grill. The other option is to freeze after Sous Vide and then thaw and finish latter (which is great if you are going to share with others).
Results were great. Tender and good flavor.
Made a quick video
Rib cages take up space and weight in the pack, and some will argue its not worth it on a small pig, but I wanted to try with a ~75lb sow.
I had been practicing Sous Vide on domestic beef and pig ribs so I would be ready for my next wild pig, which happened last month.
I run the water at 150'F
20hrs for domestic pork and beef.
24-28hrs for wild.
They are good to eat right out of Sous Vide, but I like to add texture by glazing with BBQ sauce and caramelizing on the grill. The other option is to freeze after Sous Vide and then thaw and finish latter (which is great if you are going to share with others).
Results were great. Tender and good flavor.
Made a quick video
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