I Injected BACON Fat Into These Ribs & They BLEW My Mind!

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.

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


35 replies
  1. Cody Tutor
    Cody Tutor says:

    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…

  2. emmgeevideo
    emmgeevideo says:

    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.

  3. William Wilson
    William Wilson says:

    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.

  4. Our life in Wyoming!
    Our life in Wyoming! says:

    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.

  5. Brian Daffern
    Brian Daffern says:

    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.

  6. Keith80027
    Keith80027 says:

    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.

  7. CoolJay77
    CoolJay77 says:

    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.

  8. Wayne Powell
    Wayne Powell says:

    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.)

  9. Henry Krinkle
    Henry Krinkle says:

    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 😅

  10. Steven Kopec
    Steven Kopec says:

    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.

  11. Just Grillin’ and Chillin’
    Just Grillin’ and Chillin’ says:

    ….”…. 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…..👍🏼👍🏼

  12. Wesley Drew
    Wesley Drew says:

    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.


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