Quick Answer
For grilling feral hogs, the best cuts are those with good marbling, high fat content, and a balance of lean and fatty tissues. These cuts include the ribeye, back ribs, and pork belly. Cooking them over medium-high heat yields a crispy exterior and a juicy interior.
Choosing the Right Cuts
When selecting cuts for grilling, look for those with a good balance of lean and fatty tissues. The ribeye, for example, is a great choice due to its marbling, which adds flavor and tenderness. For back ribs, choose those with a thick layer of fat, as this will help keep them moist during cooking. The pork belly is another excellent option, with its high fat content making it perfect for slow-cooking over high heat.
Preparing the Cuts
Before grilling, make sure to season the cuts liberally with your favorite spices and rubs. For the ribeye and back ribs, a dry rub of paprika, garlic powder, and brown sugar works well. For the pork belly, a mixture of chili powder, cumin, and coriander adds a nice smoky flavor. Let the meat sit at room temperature for 30 minutes to 1 hour before grilling to allow the seasonings to penetrate the meat.
Grilling Techniques
Grill the cuts over medium-high heat (350-400°F) for 5-7 minutes per side, or until they reach an internal temperature of 145°F for the ribeye and 160°F for the back ribs and pork belly. Use a meat thermometer to ensure accurate internal temperatures. For the pork belly, you may need to finish it over low heat (275-300°F) for an additional 30 minutes to 1 hour to achieve a tender and crispy texture.
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