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Here's some sweet, sexy wild boar action as a tax for asking questions.
So, now that I've established my bonafides...
I am an avid spit roaster. Wild boar spitted over an open wood fire every Jul, pork shoulders and beef roasts spitted all the time throughout the year. It's my favorite way to cook. In fact, tomorrow I'm doing a couple of pork shoulders for my friends birthday bash.
The advice, though... I also, on a complete whim, picked up a rack of pork spare ribs. I've never cooked ribs myself at all, let alone with an open wood fire. Anyone got any recommendations as to how to go about it?
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- 4 years ago
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