While I agree in principle with a Louisiana game official who was quoted as saying “We ain’t gonna bar-be-que our way out of the feral hog problem!”, I feel strongly that we should at least try!
While not exactly BBQ, these hams that were home cured, smoked, and glazed are as good as ham can get! Compare them to the Black Forest Hams from Germany, where the hogs are allowed to “free-range” in the woods?
If you HAVE to smoke hams, anyway, might as well put a small section of ribs in with them?
These ribs were hot-smoked at 200 degrees for about 4 hours, now will go in a crock pot and slow cook until ultra-tender.
Yeah, darn those hogs!