I Injected BACON Fat Into These Ribs & They BLEW My Mind!
Beef has Wagyu Tallow BUT what about pork ribs? I injected rendered bacon fat into my baby back ribs and I don’t think I can go back. I smoked these ribs injected with bacon fat on my Smoke North Huron Gen 2 offset smoker for 4 hours, wrapped with butcher paper and butter for 1hr and glazed with Goldees BBQ sauce directly in the firebox over my coal bed to finish them off.
Chapters
00:00 – Lard vs Tallow fanfare discrepancy
01:03 – The big FAT BBQ myth everyone gets wrong
01:52 – Benefits of adding fat to your BBQ
02:57 – The cons of added fat in BBQ
03:43 – Making Bacon Tallow (Lard) Rib Prep
05:44 – Updated Rib Rub recipe
12:19 – The method
19:01 – Results & taste test
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Lawry’s copycat
* 2 tablespoons salt
* 2 teaspoons white sugar
* ¾ teaspoon paprika
* ¼ teaspoon ground turmeric
* ¼ teaspoon onion powder
* ¼ teaspoon garlic powder
* ¼ teaspoon cornstarch
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#bacon #ribs #offsetsmoker
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Love your videos James, but your new audio setup is horrible. Not sure if it's the mic or overly aggressive post processesing but please go back to the old setup 😢
Do you think the injected fat was squeezed through the injection site and coated the ribs throughout the cook? If so, would you do a side by side of a “basted” rib vs injected?
I was one of the camera-shy friends who got to taste the ribs. Agreed: the bacon fat added more richness & I loved the flavour. Great experiment SDBBQ! Can’t wait for the next one!
I haven't heard too many pitmasters discuss using mustard because it may tenderize the meat being smoked.
Great, yet ANOTHER thing from SDBBQ that I need to try… 😄
Thanks for making this James, I really like the idea. Now I have some ideas to expand on this in my own cooking: will smoking / infusing bacon fat or lard be beneficial as it is with beef tallow? What kind of flavor differences would you create by injecting beef tallow into a pork rib, or bacon fat into a tri-tip? Definitely going to start experimenting some more…
Are the warped ribs bone side up or bone side down 🤔
A little off-topic for this video, but I couldn't think of a better time for this comment. First of all, I think you're either in the middle of your vacation or just ending and I hope you've enjoyed your break and some great family time — without a lot of cooking.
I just passed my second anniversary of purchasing my Big Joe. As I type I'm cooking some over-the-top meatballs and tomato sauce and during the process I referred to your OTT chili videos for fire guidance. It's just one example of the many ways your channel has enriched my life and the lives of people I cook for in my outdoor kitchen. I bought a wood-burning oven and I bought outdoor kitchen cabinets inspired by your experiences. My first outdoor kitchen was DIY — also inspired by you.
You are an innovator in many ways and I always watch your videos each week, even though your offset grill and other trial grills don't overlap with my setup. Your rubs, techniques, and cross-fertilization of learning on one grill with applications to another are great lessons. Your expertise is hugely helpful and has shortened my learning curve significantly. You're a comfortable companion on YouTube and an inspiration generally. You're a great cook but I think an even better person. You have a lucky family and lucky neighbors. Thank you very much.
Great video! Thanks definitely going to try
You can't go wrong with bacon grease for flavor. I grew up in the southern US. Growing up my Mom and Grandparents always had a cup of bacon grease sitting around for seasoning. Good looking ribs and great video.
If you grew up where I did, bacon grease was king. After I'd grown up, I ask my Grandmother to help me figure out why my creamed corn didn't taste like hers. She asked me, "Did you put some bacon grease in it?" Not much, just enough to give it that extra something. I still keep my grease and use it for many dishes.
Try larding the ribs with lardo or fatback.
You had me at bacon haha.. looks great! Going to have to give this one a try. 🍻
What a coincident, I tried LeRoy and Louis bacon ribs last week.
I got my butcher to order me ribs with the belly still attached, cured the whole thing for 10 days, double smoked them, seasoned and took them up to 200 on the second smoke, and glazed with maple, bourbon, chili crunch glaze. AWESOME!
I'm going to try your method on plain ribs, can't beat that bacon flavour.
I mean, bacon fat!
I've never injected fat into ribs, interesting.
It'd be interesting to know how much fat actually stays in the rib (before/after weight, measure rendered fat, ?).
How can anything go wrong with adding bacon fat? None! This was a great test James and I can't wait to try it myself. Keep showing all the different ways you use the offset and the pizza oven to help me decide which one I till get.
This is great James. I am working on an oven pork rib recipe, I've injected one of the ribs with bacon fat, it sure added a depth of flavor. I also appreciate your explanation on wrapping meats with fat.
Funny you should mention the Burlington Ribfest! We have the July 1st edition just north in Waterdown. We all go there multiple days and for the music (I’m a long time resident), but friends head over to our house to eat my kamado ribs here instead!! (And heaven forbid someone brings back a “Bloomin’ Onion,” those things require a whole team to eat.)
I mostly smoke Iberico ribs and I don't think they need any extra tallow added, but next time I get regular ribs I'll have to try this.
Great vid, James! Wish I had viewed it a few hours earlier as it would’ve been nice to try that method today. Nevertheless, my baby backs are in the KJ as I type, about 45 mins into the cook. They’ll come out perfectly, for sure, after all the experience thanks to you 👍 I just wish that I could get such lovely baby backs here in the U.K. without all of the hassle of special orders 😅
Why not use pork lard as your injectable fat ?
My Kamado Joe Classic 3 was just trashed. 😢 someone broke in to the garage and just broke it and stole a bike. 🥺
Very interesting idea! Great video
Brother, why are you not making your own bacon?
James, the reason briskets are placed fat side up in an offset is not to have the fat "absorb into meat" but to protect the protein from the hotside as much as possible. Offsets convective heat source is streaming past the meats above the grate.
….”…. I am only doing 4 racks of ribs today….”….. Gawd, I SOOOOO, want to be your neighbour!!…..LOL!!!…. I agree with everyone else here James another fantastic video…. Love my Sunday morning coffee in my backyard watching SDBBQ…..👍🏼👍🏼
As someone raised in the South, we ALWAYS have a can of bacon drippings in the reefer. We use it to season EVERYTHING.
Hi, I'm not American or Canadian. When you say add pepper flakes, is it the same as chilli flakes in other counties?
There is always that one bug that just wont hang out at the trash can and pushes his luck till…….whack
Congrats on showing something I've never seen anyone do before. Do you have a butcher that can provide you a bacon rib like Leroy & Lewis make at their food truck? I'd love to see you do one as that's the only place I've heard of that being done. They butcher their own hogs though so it's probably a difficult thing to get your hands on.
So if adding fat to wrap scientifically doesn’t do anything, why add butter? Just trying to make sense of what you said in intro.
Awesome idea, need to try this soon! Thanks James
Never tought about injecting spareribs, this, i will give a try soon. Nice video again James.
rub the ribs with salt brown sugar let sit for 5 days rinse good. you have bacon ribs. nice video . did a lot of tallow in the 70s. glad to see younger guys using it now.
YUM. Trying this asap…
I want to thank you for this incredibly powerful video!👌