Wild Boar Baby Back Ribs deliver deep, woodsy pork flavor with a naturally lean, gently sweet profile and a tender bite that pulls clean from the bone when cooked low and slow. Smaller and more curved than spare ribs, these loin-back racks take rub and smoke beautifully and reward patient cooking with a lacquered, mahogany sheen. We ship every rack frozen at peak quality so you can go from freezer to smoker with confidence. Eat Wild.

• Distinctive wild character: robust, nutty-sweet savor—cleaner and more complex than commodity pork.
• Lean but luxurious: balanced fat-to-lean; render gently, then finish hot to glaze without drying.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

What’s Included

Bone-in wild boar baby back rib racks, butcher-trimmed. See the variant selector for rack count and total weight; exact rib count and trim specs vary by lot and are noted on the label.

Flavor Notes & Pairings

• Rub ideas: kosher salt, coarse black pepper, garlic, onion, brown sugar, paprika, chili powder, cayenne, crushed fennel seed.
• Glazes & sauces: maple-bourbon, mustard–cider, cherry–red wine, honey-chipotle, gochujang BBQ.
• Smoking woods: apple, cherry, pecan for sweet smoke; a touch of hickory for classic punch (see Smoking Woods Pairing Guide).
• Explore more Wild Boar and all Pork.

How to Thaw (Refrigerator Only)

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~24–36 hours per rack in the fridge (34–40°F) until fully pliable.
• Cook within 48 hours of thawing. For precise guidance, use our Storage & Thaw Calculator.

Prep & Trim

• Remove membrane: on the bone side, loosen with a spoon handle and peel for better bite and rub penetration.
• Dry brine: 0.5–1% salt by meat weight (about 1–2 tsp per rack) for 1–12 hours, uncovered in the fridge.
• Rub: pat dry, then apply rub just before cooking (or post–dry brine).

How to Cook (3 Proven Methods)

Rib doneness is tenderness-driven—aim for probe-soft between bones. Internal temps typically land around 195–203°F when perfectly tender.

1) Low-&-Slow Smoker (classic)

• Smoke at 240–250°F with mild fruit wood.
• Spritz (cider + water) every 45–60 minutes after the first 90 minutes.
• Optional wrap (lean-meat insurance): at good color/bark (~2 hours), wrap in foil or butcher paper with a small knob of butter and splash of cider. Return to smoker until probe-tender (usually total 3–4 hours for baby backs).
• Unwrap to set glaze in the last 10–15 minutes; rest 10 minutes before slicing.
• Back-plan timing with the Smoking Times & Temps Planner.

2) Hot-&-Fast Grill (+ indirect finish)

• Set up two zones (~325°F indirect). See Grill Setup Wizard.
• Sear lightly over direct heat for color, then move indirect, lid closed.
• Cook until tender, usually 2–2.5 hours, rotating as needed. Glaze to finish and rest before slicing.

3) Oven-Roasted (no smoker? no problem)

• Roast on a rack-lined sheet at 275°F until tender, typically 2.5–3.5 hours.
• Brush with sauce and broil briefly to lacquer.

Pro Tips

• Mind the lean: wild boar runs lean—wrap if bark is set but meat needs more time to tenderize.
• Don’t steam the bark: if wrapped, vent briefly at the end and re-set the glaze unwrapped.
• Bend test: lift mid-rack with tongs—ribs should arch and start to crack on top.
• Hold like a pro: wrap and rest in a cooler (towel-insulated) up to 45–60 minutes; service stays flexible and ribs stay juicy.

Quality & Safety

• Ships frozen via cold chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• On arrival, move to the freezer or begin a controlled fridge thaw. Review best practices in Meat Safety & Storage.

Related

Explore Wild Boar · shop all Pork · find rubs, mops & sides in Recipes

Pitmaster’s note: Let smoke, salt, and patience do the work—then finish with a light glaze to highlight wild boar’s nutty-sweet depth. That’s championship rib energy.