2 racks of Wild Boar side ribs
2 tbsp. freshly ground coffee
2 tbsp. kosher salt
2 tbsp. freshly ground coriander seed
1 tbsp. freshly ground all spice
1 tbsp. dark brown sugar
1 tsp. whole cumin seed
1 tsp. garlic powder
1 tsp. ground black pepper
1.2 tsp. cocoa powder
CLASSIC BBQ SAUCE
1 3/4 cups of ketchup
1/2 cup + 2 tbsp. of water
1/4 cup + 1 tbsp. of cider vinegar
1/4 cup + 1 tbsp. white vinegar
1/4 tbsp. plus 1/2 tsp. brown sugar
2 tbsp. plus 1/2 tsp. Worcesterchire sauce
1 tbsp. chili powder
1 tbsp. ground cumin
1 1/2 tsp. kosher salt
1 1/2 tsp. coarse black pepper
CLASS BBQ SAUCE
- Combine all of the ingredients in a saucepan and gently warm over medium heat, stirring occasionally. There is no need to bring the mixture to a boil, as the idea is to warm it enough to melt and integrate the ingredients. Once you have done that, remove from the heat and let cool.
- Transfer to a jar, bottle, or a storage container of your preference. Store in the refrigerator for up to one month.
- Mix together the coffee, salt, coriander seed, allspice, dark brown sugar, cumin seed, garlic powders, black pepper and cocoa powder in a small mixing bowl to make the rub.
- Remove the membrane from the back of the wild boar rack, and trim the ribs.
- Rub each rack liberally with the rub, and place on a sheet pan in the refrigerator to marinate over night.
- Remove the ribs from the refrigerator. Fire up the smoker to 225 degrees F, adding a few chunks of smoking wood when at temperature. When the wood is producing smoke, place the ribs in the smoker, meat side up, and smoke until the ribs have a slight bend when lifted from one end (about 5- 6 hours).
- Brush on the BBQ sauce and continue to cook until sauce has caramelized, about 15-20 minutes longer.
- Remove from the smoker, slice and serve.