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
Oh, I guess my cardiologist is full of crap then?
Also, it sounds strange to most people, but I don’t get sick either.
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.
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.
I got Hickory. Will try Wild Cherry next time.
“I guess my cardiologist is full of crap then?”
Starting with Covid, most physicians are full of crap.
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.
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.
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.
I did the ribs via the new method yesterday for the fourth time and AGAIN they were A-OK.
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.
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