Posted on 07/06/2024 6:37:29 PM PDT by PJ-Comix
This new method of BBQing pork ribs has completely changed the way I cook them. OUT is the hit and miss (mostly miss) 3-2-1 method and IN is the very reliable lard infusion method which I discovered from watching the Mad Scientist BBQ (video link below). Basically, while you BBQ your ribs you also have an aluminum pan with lard next to the ribs which absorbs the smoke. As the Mad Scientist BBQ Guy explains the meat won't absorb some of the smoke but the melted lard will so towards the end of your cooking you cover the ribs with the smoke infused lard, wrap them in butcher paper, and cook for the final half hour. This accomplishes two things: keeps your ribs moist from the fat of the melted lard plus infuses the smoke absorbed by the lard into your ribs.
The big difference between me and the Mad Scientist BBQ is my Weber Kettle Grill space is much more limited than his much larger setup so I used my rib rack. A week ago I tried it using just one rack of ribs and it worked out perfect. Although I couldn't get the exact temperatures as the Mad Scientist BBQ guy, I came close and since most of the time my cooking temperature was about 25 degrees higher than his 4-hour temperature of 225 degrees, I was able to finish about a half hour quicker when my remote thermometer showed my ribs hit an internal temperature of 195 degrees.
On the Fourth of July I did it again but this time I used two racks of ribs which, as you can see, really crowded my rib rack. It also ended up working out great. I showed you enough so you can see the Mad Scientist BBQ method also works on a Weber Kettle Grill. I couldn't show you until the end because while cooking the ribs I started drinking heavily on my Knock-Knock Margaritas because some in-law guests were getting on my nerves and I became a bit too incoherent to make any sense explaining everything.
The good news is that even if you are drunk and annoyed at relatives while using a crowded Weber grill you can still accomplish great rib results which I learned from the Mad Scientist BBQ Guy.
Mad Scientist BBQ: How to Smoke Pork Ribs
Yes. I think so. And they were delicious — at least in the ‘60s when I first ate them.
Because they always got squashed flat by age 30...
Can someone post the health dept poster from the 1930’s
with the happy family captioned...
“They are healthy because they eat Lard!”
What isn’t good with lard on it?
Melt some lard, add pancake batter. Flip once.
“Cave men didn’t live beyond 30 in most cases. I wonder why?”
See how long you live hunting mastodon for a living.
Beef Tallow
Mickey D’s used beef tallow.
Until some Indian kvetched...[ the red dot kind, not the moccasin kind]
That was before his quadruple bypass…
Ev3n better! Tallow and lard, gifts from God.
I have a semi related cooking question. IIRC I read here that after cooking a steak wrap it in foil and let it set for five minutes. I haven’t had a bad or tough one since. So are there any other meats like ribs, burgers, etc that would also benefit from the foil treatment? TIA
You just described the same method nearly all commercial kitchens who are not dedicated BBQ restaurants smoke their foods. Foil, full sized sheet pan rack and deep hotel pan plus chips or sawdust over gas med high heat will smoke anything to way over smoked bitter in under an hour due to the concentrated phenols of that method. 15 min from first smoke to remove for oven or now modern sous vide finishing. Ribs smokes this way for 15 - 20 min then sous vide at 180F for 2 hours is fall off the bone. If one wants to sauce and glaze the same rack and pan can be used with a butane culinary torch to set the sauce into a glaze and caramelize it in seconds as a finishing method.
These pans are exactly what commercial kitchens use.
Don’t mean to call you out, but those don’t look like ribs.
Cool; I figured out how to do it! LOL, I also “invented” Texas chili: After having discovered that I actually *do* like nachos with salsa and beef (I grew up in a household wherein my father had severe stomach ulcers and couldn’t eat anything spicy), I started working on the perfect “beef and salsa dip” so I didn’t have to separately put toppings on each tortilla: No beans! Cheese on top, but just a little cheese blended into the meat! Finely cubed steak, not just ground beef! Cook it all together!
A Texan friend brought chili and castigated because I’d said I’d bring the nachos, but I brought chili.
No thanks. I am already lard-infused enough as it is.
Actually some are ribs and the rest are the meat trimmings. To save money I buy spare ribs and then I trim off the extra meat portion leaving me with... St. Louis Style Pork Ribs. The trimmed meat I also cook. So what you saw that don't look like ribs aren't ribs but two whole slabs are there. I know because I ate some of them bone in.
Fat turns to cholesterol and you know it. Cholesterol clogs arteries and causes heart disease and you know that too. So enjoy your “healthy fat”.
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