Smoked Javelina Ribs
Javelina Recipe
1Setup & Prepare
About This Recipe
Texas-style smoked javelina ribs with dry rub and low-and-slow cooking—tender, smoky barbecue perfection.
Cultural Context
(135 words) Low-and-slow smoking represents Texas barbecue tradition applied to wild game. While pork ribs dominate Texas barbecue joints, hunters have discovered javelina ribs yield excellent results when smoked properly. The lean ribs benefit from dry rub, low temperature, and smoke time that renders connective tissue while developing crusty bark and tender meat. This preparation has become popular at wild game cookouts and barbecue competitions across the Southwest, where javelina ribs compete admirably against traditional meats. The technique requires patience—hours of smoking at 225°F—but rewards with fall-off-the-bone tenderness and complex smoke flavor. This dish represents successful fusion of Texas barbecue tradition with sustainable wild game harvesting, proving javelina deserves place alongside brisket and pork ribs in Southwestern barbecue canon.
2Ingredients
Shopping List
3Cooking Instructions
- Remove membrane from back of ribs by sliding knife under membrane, gripping with paper towel, and pulling off in sheet.
- Mix all dry rub ingredients in bowl. Set aside 2 tablespoons for finishing.
- Coat ribs lightly with yellow mustard—this helps rub adhere and adds no flavor after cooking.
- Apply dry rub generously to both sides of ribs, pressing into meat. Wrap in plastic and refrigerate for minimum 2 hours or overnight.
- Prepare smoker for 225°F using oak, mesquite, or pecan wood. Maintain steady temperature throughout cooking.
- Place ribs bone-side down on smoker grate. Smoke for 3-4 hours until meat has pulled back from bones about ¼ inch and internal temperature reaches 190-200°F.
- For extra-tender ribs, wrap in foil after 2 hours with splash of apple juice, return to smoker for additional hour.
- Remove ribs and rest for 10 minutes. Dust with reserved dry rub.
- Cut between bones into individual ribs. Serve with barbecue sauce on the side (purists eat them dry), coleslaw, pickles, and white bread.
4Chef's Notes & Pairings
Chef's Notes
- Removing the membrane is essential for tender ribs and rub penetration.
- Maintain consistent 225°F—temperature fluctuations toughen meat.
- The "Texas crutch" (foil wrapping) speeds cooking and ensures tenderness but sacrifices some bark.
- Don't sauce the ribs during cooking—sugar in sauce will burn.
- Look for bend test: ribs should crack slightly but not fall apart when picked up.
Wine Pairing
Texas Amber Lager or Zinfandel – Cold Texas beer is classic, or try fruit-forward Zinfandel for wine pairing.
Nutrition Facts
(per serving) Calories: 425 | Protein: 36g | Fat: 26g | Carbohydrates: 14g | Iron: 4.2mg
