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
PING!
If you’re already a wide-body or have heart problems I wouldn’t recommend eating any thing infused with lard.
Jus’ sayin’.
Lard and tallow are your friends.
Well, more like smoke infused lard that coats the ribs.
It’s still lard, Gus.
Any heart problems I might have had on the Fourth of July would have been caused more by annoying relatives than a light coating of smoke infused liquid lard on the ribs.
I think more damage was caused to my body by the heavily fortified margaritas than the lard.
“If you’re already a wide-body or have heart problems I wouldn’t recommend eating any thing infused with lard.”
Staying clear of carbs is FAR MORE EFFECTIVE.
Lard lubricates your heart!
😇👍😇🫠
I’m old enough to remember the war on ALL fat. As a result we went through several years of meat with dry texture and less then optimal taste until scientists discovered that most fat is okay. This might have been around the time when scientists told us that eating eggs will KILL you.
I agree, I rarely eat any carbs, mainly because I really don’t care for them. Not bragging, but my BMI is exactly where it should be. I love protein, especially beef but really try to limit the fat.
I just had to comment because eating lard is one of the worst things you can do... All it is, is animal fat.
Thanks, I’ll call it a draw as I eat whatever fat I can with my meat. I’m with Dr. Berry on fat - if it wasn’t good for us, we wouldn’t love it so much - he draws that from the fact that modern nutrition ‘experts’ wasn’t around for the cave men, and for a few generations thereafter.
My friend told me that you MUST fry chicken in lard to get the best.
didnt McDonalds used to fry their fries in lard? Back when they actually tasted good?
Thanks! I’ll give that a try!
I can imagine how lard-wrapped ribs could come out very tasty, but is it really that hard to get ribs to taste smoky? Cityslicker me found a way of smoking pork INSIDE that ends up making them taste SO smoky, I finish them up in the oven so that the smoke taste doesn’t overwhelm all other flavor.
Take a deep chaffing dish. Put woodchips in the bottom. Sprinkle woodchips with water to just slightly moisten them. Put a grill in the chaffing dish over the woodchips. Put rubbed pork on grill. Seal chaffing dish by pressing tinfoil around all sides, forming a tight seal. Put a pin prick in the middle of the foil. Put dish on stove (ours was flat electric, we did NOT experiment on gas). Turn stove on medium high. Turn fume hood on; the smoke should form an arrow-straight, very narrow stream straight into the fume hood. Within 30 minutes, our pork was smoky as Hell. Seriously... maybe 15 minutes might be better. So finish cooking at 200 degrees in oven.
Yes
Yum
Ummmm....what? I've never experienced this problem.
Cave men didn’t live beyond 30 in most cases. I wonder why?
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