Grilled Wild Boar Chops - Texas Wild Style

Instructions

1. Pat Dry: Use paper towels to remove surface moisture; a dry surface crisps better.
2. Season Lightly: Sprinkle the chops with kosher salt and black pepper on both sides.
3. Oil & Rub: Drizzle olive oil and rub it in, then coat each chop with 2 Tbsp Texas Wild. The rub's sweet-onion-garlic notes will complement the boar's natural gaminess.
4. Rest 10 min: Let the seasoned chops sit at room temperature; this promotes even cooking and allows the rub to adhere.
5. Preheat Grill: Set a gas or charcoal grill for direct medium-high heat, about 425-450 degrees F. Add the soaked wood chips to the coals or in a smoker box for a light fruit smoke.
6. Sear: Place chops directly over the flame. Grill 2-3 min per side until a golden crust forms.
7. Finish Indirect: Move chops to an indirect zone (or lower the grill to 350 degrees F) and close the lid. Cook 5-7 min, flipping once, until the internal temperature reaches 145 degrees F (USDA safe minimum for pork). Use an instant-read thermometer placed in the thickest part, avoiding the bone.
8. Rest: Transfer chops to a cutting board, tent loosely with foil, and let rest 3 min. Resting lets juices redistribute and finishes the cooking cycle.
9. Serve: Slice against the grain, drizzle a quick apple-cider "mop" (optional) and enjoy with your favorite side.