VIDEO: BBQ Ribs Using FANTASTIC New (Lard Infusion) Method

Rumble ^ | July 6, 2024 | DUmmie FUnnies

[Tommy Revolts]

Wrong.

Lard, Tallow, and Duck fat are all good source of fats that support a healthy heart. Olive oil too.

Processed fats and hydrogenated oils are what will kill you. Vegetable oil, corn oil,
canola oil, sunflower oil, soybean oil, coconut oil, any thing hydrogenated...
all that processed shit is bad for you. And another thing, if it says "fat-free", run.

I've been eating healthy fats all my life. I have no high cholesterol, no high blood pressure, healthy heart, high immune system, etc.
Oh, and I look 10 years younger too.

So thank you, I'm going to keep on enjoying my "healthy fat".

[Bullish]

Oh, I guess my cardiologist is full of crap then?

[Tommy Revolts]

Most of them are. They just want to load you up on blood thinners, ACE inhibitors, statins, etc.
You know, a prolonged managed approached.

Which many people now need from all the processed food, trans fats and neurotoxins
they have in their diet.

I'm mean seriously, ever since they started saying good fats were bad for you,
take a look at the health of our country.
Good Lord, people are obese, high cholesterol, heart disease, hypertension,
cancer, digestive problems.

They're not getting that from animal fat. Btw, I don't have or need a cardiologist.

[Tommy Revolts]

Also, it sounds strange to most people, but I don’t get sick either.

[PJ-Comix]

I’m already HUNGRY for more of those smoked ribs so a good possibility I’ll be BBQing a rack of them this weekend depending on the weather. Also I won’t be working while getting incredibly annoyed by in-laws plus just one rack is easier to handle. What I like best about this smoked infused lard method is that it is not hit and miss as with 3-2-1. Instead it is pretty much of a SURE THING that works every time.

[Tommy Revolts]

I definitely don't use the 3-2-1 method. I don't get it.

When I smoke ribs, they can take up to 9 hours. Slow and Low for me.
I will also lightly brush with (Fatworks) Lard after 4 hours.

[PJ-Comix]

Today I picked up a rack of ribs to be BBQed this Saturday if the weather permits. It will be a lot easier this time because I only have to deal with ONE rack plus I don’t have annoying in-laws pestering me, and I picked up a new pair of BBQ gloves which I didn’t have on July 4 due to my wife throwing the old gloves away.

[Tommy Revolts]

Try some Hickory and Wild Cherry wood chunks. The Cherry will give that rack a nice color and
you can't beat the smoke of Hickory.

Enjoy them bones.

[PJ-Comix]

I got Hickory. Will try Wild Cherry next time.

[MayflowerMadam]

“I guess my cardiologist is full of crap then?”

Starting with Covid, most physicians are full of crap.

[CodeJockey]

Any lard not refrigerated, bought in a store is going to be hydrogenated lard.

If you kill a hog and render lard real time then it’s fine.

Hydrogenated lard not so much.

[Tommy Revolts]

Any lard not refrigerated, bought in a store is going to be hydrogenated lard.

No hydrogenated, like Snow Cap. Bad for you.

I use Fatworks Lard and refrigerate.

I use it for a lot recipes. It's so good.

[PJ-Comix]

Just a note that I have done this lard infusion method of BBQing three times already and it was WORKED every time with fantastic results. Tomorrow I am using this same method a FOURTH time. Oh, and if the weather is OK, I will be doing it again for the FIFTH time the first weekend of August.

[Tommy Revolts]

Awesome. That's good to hear the results have been fantastic.

I have been using lard on my ribs and wrapping them in butcher paper as my go to method

and had people tell me they are the best they've ever had.

I'll be doing it tomorrow too. BBQ on!

[Jane Long]

Love this ... from their website ...

Do your Animals Get Vaccines?

No, the animals that we source for our Tallows, Lards, Poultry Fats and Ghee do not receive any vaccines whatsoever, which includes the mRNA vaccine.

[PJ-Comix]

I did the ribs via the new method yesterday for the fourth time and AGAIN they were A-OK.

[PJ-Comix]

Here are my ribs from yesterday after they were smoked and cut. Internal temperature never went above 203 degrees during smoking and the texture was on the button with the proper juiciness. The temperature inside the Weber was mostly at about 250 degrees most of the time so I cut the one hour time with the elevated temperature time by about 30 minutes so as to not overcook the ribs so my total time smoking ended up at 5 hours rather than 5 and a half hours. Only thing I would do differently which I will do next weekend is add more pepper to the seasoning.

[Tommy Revolts]

Delicious looking Spare Ribs there with a nice smoke ring.

I would post my rib rub, but it is a family secret. Lol.

I will give a hint though...I don't use salt and I coarse grind my pepper from black peppercorns.

[PJ-Comix]

Yes, I also grind my own pepper from peppercorns but I used SEA SALT from Bonaire. My wife and I got two bottles of Bonaire sea salt when we were there during our Spring cruise. It was also on Bonaire that I had the best wings ever due to their wing sauce. The chef at the beach club told me it was a combo of BBQ sauce, Sriracha, and a third secret ingredient he wouldn’t reveal. However, from the taste I suspect it was honey sesame and have used that combo for my air fried Bonaire Beach Club Wings.