Looking for a Wild Boar recipe.

Originally Posted by DougBushBC

I wouldnt recommend the low/slow method that much for a rib roast. Not to say you dont want to give it adequate time to cook, but low/slow usually means 4+ hours under 200 degrees. I would brine it and cook it for 2-3 hours. The Brine might be key.

Cool. I've brined pork tenderloin before and was wondering if it would work well for this.

Thanks for the help.