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VIDEO: BBQ Ribs Using FANTASTIC New (Lard Infusion) Method
Rumble ^ | July 6, 2024 | DUmmie FUnnies

Posted on 07/06/2024 6:37:29 PM PDT by PJ-Comix

VIDEO

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


TOPICS: Food; Humor
KEYWORDS: angrycooking; barbecue; bbq; bbqribs; cookery; drunkcooking; foodobsessed; gluttony
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To: Bullish

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".

41 posted on 07/07/2024 10:38:05 AM PDT by Tommy Revolts (,,)
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To: Tommy Revolts

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


42 posted on 07/07/2024 12:00:52 PM PDT by Bullish (...And just like that, I was dropped from the ping-list)
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To: Bullish
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.

43 posted on 07/07/2024 12:44:11 PM PDT by Tommy Revolts (,,)
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To: Tommy Revolts

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


44 posted on 07/07/2024 12:46:34 PM PDT by Tommy Revolts (,,)
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To: Tommy Revolts

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.


45 posted on 07/08/2024 4:21:43 PM PDT by PJ-Comix (Yes, I am the Toxic Troll Terminator)
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To: PJ-Comix
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.

46 posted on 07/09/2024 8:18:01 AM PDT by Tommy Revolts (,,)
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To: Tommy Revolts

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.


47 posted on 07/10/2024 10:24:53 AM PDT by PJ-Comix (Yes, I am the Toxic Troll Terminator)
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To: PJ-Comix
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.

48 posted on 07/10/2024 10:37:18 AM PDT by Tommy Revolts (,,)
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To: Tommy Revolts

I got Hickory. Will try Wild Cherry next time.


49 posted on 07/10/2024 10:41:10 AM PDT by PJ-Comix (Yes, I am the Toxic Troll Terminator)
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To: Bullish

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

Starting with Covid, most physicians are full of crap.


50 posted on 07/10/2024 10:49:49 AM PDT by MayflowerMadam (Is not as if Biden has the nuclear codes or anything. 😳)
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To: Tommy Revolts

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.


51 posted on 07/10/2024 11:29:26 AM PDT by CodeJockey (I'd like to change the world, but they won't give me the source code.)
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To: CodeJockey
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.

52 posted on 07/10/2024 1:25:54 PM PDT by Tommy Revolts (,,)
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To: Tommy Revolts; All

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.


53 posted on 07/26/2024 4:53:25 PM PDT by PJ-Comix (Yes, I am the Toxic Troll Terminator)
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To: PJ-Comix
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!

54 posted on 07/27/2024 8:15:32 PM PDT by Tommy Revolts (,,)
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To: Tommy Revolts

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.


55 posted on 07/27/2024 8:23:04 PM PDT by Jane Long (The role of the GOP: to write sharply-worded letters as America becomes a communist hell-hole.)
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To: Tommy Revolts

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


56 posted on 07/28/2024 2:02:36 AM PDT by PJ-Comix (Yes, I am the Toxic Troll Terminator)
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To: Jane Long; Tommy Revolts
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.


57 posted on 07/28/2024 6:31:33 AM PDT by PJ-Comix (Yes, I am the Toxic Troll Terminator)
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To: PJ-Comix
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.


58 posted on 07/28/2024 7:38:21 AM PDT by Tommy Revolts (,,)
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To: Tommy Revolts

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.


59 posted on 07/28/2024 12:45:36 PM PDT by PJ-Comix (Yes, I am the Toxic Troll Terminator)
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