Slow and low smoked wild boar leg and ribs


Brine in the fridge for 24 h to keep this low fat meat juicy.

Brine :

  • 1 cup hot water to dissolve the salt and sugar
  • 1/2 pound salt
  • 1 cup table sugar
  • 1 gallon cold water

Bronzeville rub (a historic Rub from the south side of Chicago) :

    • 2 Tsp Salt
    • 1 Tbsp  dark brown Sugar
    • 1 Tbsp Sage
    • 1 Tsp Tellicherry Pepper
    • 1/4 cup Hungarian Paprika
    • 1 Tsp Nutmeg
    • 1/2 Tsp Caribe Chili Flakes


Preparation & Cooking

Rub with Bronzeville rub and smoked with applewood until you reach 195°F about for 6/7 hours depending of the size of the piece of meat at 225°F.

In the last 2 hours of cooking, you can add in your smoker a plate with some oregano potatoes (just add some sea salt, 2 Tbsp of oregano and 1 Tbsp of olive oil)

The wild boar meat comes out tender and juicy

Stephane Nowowiejski

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