[PJ-Comix]

I started out on a sour note when for some strange reason my wife told me she threw away my BBQ gloves. Then I got even more upset when my in-laws didn't act the least bit interested in this new BBQ method (they only wanted to EAT the ribs). As a result I hit the margarita pitcher heavily and ended up as almost incoherent as You-Know-Who so I had to end the video early. However, I did present enough to give you the general idea of this method and that it does work in crowded conditions where you have to use a rib rack. Also I provided you a link to the Mad Scientist BBQ Guy who presents this new method in complete detail. I will say these ribs come out sooooo good I will be cooking them up at least twice a month depending on the weather.

[PJ-Comix]

PING!

[Bullish]

If you’re already a wide-body or have heart problems I wouldn’t recommend eating any thing infused with lard.

Jus’ sayin’.

[Rio]

Lard and tallow are your friends.

[right way right]

Lard lubricates your heart!
😇👍😇🫠

[MayflowerMadam]

My friend told me that you MUST fry chicken in lard to get the best.

[Theo]

Thanks! I’ll give that a try!

[dangus]

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.

[Flag_This]

"As the Mad Scientist BBQ Guy explains the meat won't absorb some of the smoke..."

Ummmm....what? I've never experienced this problem.

[tet68]

Can someone post the health dept poster from the 1930’s
with the happy family captioned...
“They are healthy because they eat Lard!”

[PGR88]

What isn’t good with lard on it?

[P.O.E.]

Melt some lard, add pancake batter. Flip once.

[Hillarys Gate Cult]

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

[Tommy Revolts]

Don’t mean to call you out, but those don’t look like ribs.

[x]

No thanks. I am already lard-infused enough as it is.