On a recent hunt at the end of December, I took down a young sow that had great fat content on her. She was on the small side, about 115lbs and I recently got the meat back from the processor. I decided to cook one of the racks and it turned out great.
Due to she was a small hog (115lbs) I cooked the entire rack as one piece. I took the outer layer of fat off of the top of the rack and then removed the membrane off the back. I then put a little mustard on as a binder and seasoned with SM Spicy Apple rub.
I cooked the rack at 220F on the Blazn GridIron and they came out great. I've got another rack and two butts I may cook this weekend from the same animal.
