Pork Ribs Cooked Like Brisket | Mad Scientist BBQ
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- čas přidán 21. 06. 2021
- #ad I fired up the 500 gallon smoker for a rib experiment using @reynoldsbrands Reynolds Kitchens® Butcher Paper. These ribs were cooked like normal until I wrapped them in @reynoldsbrands Reynolds Kitchens® Butcher Paper. I have known for a long time that butcher paper is the best wrap for briskets but I wanted to see if the amazing results I get with butcher paper and smoked tallow could work for ribs. IT DID!! The slide cutter allows for quick handling and clean cuts - perfect for wrapping the ribs up. I added in the smoked pork lard to make everything super moist without washing away bark. The butcher paper gives breathability with the right balance of moisture retention. This cook was an eye opener for me. I definitely suggest trying it!
Reynolds Kitchens® Butcher paper is available online at Amazon.com and in select Walmart locations and grocery stores - grab yours now!
This video is sponsored by Reynolds Kitchens.
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Get some Reynolds Kitchens® Butcher Paper here!: amzn.to/3j1A47o
What temp did you smoke the lard at and how long?
Amazing vids coming from MS.
The kind of content we are looking for.
is butchers paper the same as grease-proof paper?? cause it looks the same only bigger?
Are you getting precut St Louis ribs or taking spareribs and trimming them yourself? Here in Washington they’ve gone from a true St Louis cut to now taking a sparerib and just cutting them down the middle and calling that 2 St Louis cuts. So 1 rack that looks like a babyback and one with a 1-2” bone and the flap. Also brisket prices are 5.39/# for choice here, last brisket cost me $105 three weeks ago.
was gonna buy it but wont arrive until aug 3
This guy isn’t the next Aaron Franklin. He’s the first Jeremy Yoder. One of the best BBQ teachers around.
He just study’s everything Aaron Franklin does and copies it not much to it
@@trevorenglish6594 hating much?
@@lm877 It’s not hate it’s what’s happening
Not even close...two totally different personalities
@@trevorenglish6594 All these guys should give Aaron half their paycheques. Just riding his coattails.
Jeremy, you’ve outdone yourself yet again! Please considering adding a brief outline for time and temperature in all of your experimental BBQ recipe videos. This would be so helpful for those of us who are inspired by your work
@@_notbrandon Adding in to your comment, I've learned that my best bbq smoking is NOT during the warm/hot summer months. I live in Northwestern Washington and we don't have a long warm/hot season compared to some of the more southern latitudes. I have an offset stick burner and have learned that I can burn a hotter, cleaner burning, fire when I can let the firewood, (oak, in my case), burn freely, and still not overheat the cooking side! I leave the fire-pit door mostly open as needed to vent off occasional heat flareups and regulate the cook temp via the exhaust stacks. The less than "happy cooking weather" times can/be/are easily offset by a decent beer of your choosing!
Kinda thought he was going to cry after taking that first bite, they looked that good
His eyes were about to start a hydrophobic process.
Man, between the extra tallow and lard, I worry for Jeremy's arteries...lol
@@QueIncorporated See you believe the Lie animal fat is your friend. Sugar,High fructose corn syrup, and all processed flours and vegetable oils are the real issue.. Anything MSM and mainstream medical experts push is opposite of what they say they want us Fat,Sick,Diabetic,Hypertension etc,etc,etc so they can push Meds a healthy patient is no monthly pay check.
Pretty much every one of his videos
What I was thinking. Lol
Me: on a diet to lose a few pounds before July vacation
Also me: going to the store to buy a tub of lard
Fn laughed RIGHT THE F OUT LOUD!!!
Skered me dogs I tell ya!!!
It's keto!
Keto diet helps lose weight by eating fat. My wife lost 35lbs.👍😁🍻
What temp did he smoke at?
@@bernardgagnon1626 In is other videos it’s usually 250-275
Those 2 actions go together hand in hand. I lost 65lbs now on a high fat diet.
My Grandmother used bacon drippings in almost everything and she was a few months shy of 105 when she passed.She called it gravy.
check out “who killed lard” - your grandmother’s diet was healthier
@@bsleman damn med school lied to me
My grandmother always fried chicken in lard and and lived to 103. Believe it or not but the BBC issued a report where pig fat was ranked as the 8th healthiest food you can eat. Very hard to believe but I think I’ll go with it. www.bbc.com/future/article/20180126-the-100-most-nutritious-foods
My grandma was the same but with beef dripping , well all all rendered fat TBH , we used to have dripping butties chunk of bread dip it and Nom
@@YungassPadawan when I went to nursing school none of the things regarding nutrition and heart disease made any sense to me. It was all contradictory.
I think you're officially going to go down in the history books as the guy who added a necessary step to bbq of covering the butcher paper in tallow as part of the standard process
He did it again! He did it again!
You just guaranteed your spot in the bbq history books and the bbq hall of fame!
Great comparison, wish you had done one each wrapped with lard, wrapped without and last one unwrapped. Keep up the great lessons.
Agreed
Agreed. This seemed to attest more that wrapping is key
Agreed, change just one variable.
Same
Ditto
You Sir and Guga are my favorite food guys on the internet.
I would add Ballistic BBQ to both mentioned above.
This
Can go wrong will Macolm from HowToBBQRight also. Love all 3 of these guys.
I just attempted this process for the second time. They turned out amazing! Thanks.
I tried your beef tallow method on a brisket and ended up making arguably the best piece of meat I've ever had in my life (and I'm a ribeye fanatic, by the way). I see no reason why the same wouldn't happen with lard on ribs. I'll be trying this very soon.
so are you using beef tallow on your ribs ? or lard
@@danroth4315 I've used lard on pork ribs. I don't know. Putting tallow on pork or lard on beef just seems sacrilegious to me. LMAO
Every video you put out is top notch. I've watched them all, and have been along the ride while you take your bbq to the next level. (Which, in turn, has helped me improve my bbq drastically) Thanks for all that you do. I greatly appreciate your insight and willingness to share your ideas and methods of improvement in this space.
I used the wagyu tallow on the brisket after watching your video and it's a game changer for sure. I'm going to try this on my spare ribs next. Thanks for posting.
My favourite bbq channel. Jeremy tries stuff that's different. Using lard makes perfect sense and I wonder why it wasn't commonplace before.
I can't wait to try this. Made a brisket for fathers day and did it like you showed us. My pop's said it was the best meat I've ever made and I've been doing this for 30 years. Can't wait to drop some ribs made this way. Thanks for all the great content and the outstanding information. You definitely upped my grill game.
WOW I tried this on a couple racks today, hands down the best Pork Ribs I've ever made.
Thank you for doing what you do and breaking all the science down for the rest of us.
I have a few homemade pork rubs that my family loves so I've had the flavor down but occasionally the tenderness isn't there.
I think my ribs are going to be forever changed. Thank you sir.
Jeremy,
Thank you.
I just won GC and a first in ribs using this method at a non KCBS backyard type comp yesterday. It was a special day.
Smoked lard is the gospel!! Thank you so much for teaching me how to make some of the best BBQ.
I took your advice and rendered a bunch of beef fat I trimmed from tri tips, and that rendered fat is AMAZING! I’ve been cooking almost all of my food with it since making it. I can’t wait to do the same as you have with lard the next time I make ribs. Live your channel! Keep it up!
I've used this method twice and both were much better than I've ever done before. I don't even like ribs but I like these. Every one else does too. Thanks Jeremy!
How about pork lard on a Boston butt next? Love your channel Jeremy! You are changing BBQ for all of us, thank you!
I don't know if Jeremy Yoder has tried it, but I have gotten great results by catching the pork fat in a pan below the Boston butt on the smoker, and then after I pull the pork, I put it in a container and pour the smoked pork fat in, reincorporating it. That fat thought it could escape, but not on my watch!
Anyhow it's amazing, the juiciest and smokiest pulled pork I have ever gotten from a pellet smoker, and absolutely sellable at a BBQ restaurant. Best part is it doesn't cost any more money to do it, just capturing the fat drippings that we could have made a mess in the smoker anyway.
Thanks! That's very good information. I've did ribs with BP for nearly three years. I've used Squeezed margarine on the butcher paper like the lard method and had absolutely amazing results. You're on to something my friend. I will try the lard next cook. Thanks again and keep up the great videos.
Really loving how you're always changing your methods up. I love watching and learning new BBQ methods. The 🐐
I just tried this and it's honestly really good. The moisture gain is significantly noticed.
I did a pulled pork loin the other day. Based on your brisket and tallow video, I decided to experiment and put a jar of bacon grease in the smoker with the pork, and later added it in the foil when I wrapped. It turned out awesome!
I use you beef tallow method last week for my mom's 80 birthday. it was without a doubt the best brisket i have ever made. It was so moist and flavorful. I add more than just pepper and salt. I like to add some mustard and garlic to mine, but I am sure the tallow was a major upgrade to the process. keep up the great testing. love it.
Everyone get ready for the lard rib videos hitting CZcams
You are one of the best, if not the best teacher of anything BBQ. Thanks for sharing your knowledge
Love your videos! I’ve learned so much when it comes to BBQ and my cooks have been showing incredible results. Thank you.
I like the way you described the battle we're facing with longer unwrapped time = imparting more smoke flavor & building bark VS. less time = preserving moisture. Whereas the tallow/lard wrap method can handle longer exposed smoke time, and still recover lost moisture.
I am using this method today…..can’t wait!!!!!!! Standby for results…..seriously the juiciest ribs I’ve ever eaten….there’s no going back to any other method. The leftovers had such an intense smokey flavor but not bitter smoke. Just so much real hickory flavor
I've used tallow on briskets for years, but it never even occurred to me to use lard on ribs. This is literally one of those "D'oh!" moments.
I guess I know what I'm doing this weekend...
I'm doing it today.
Have you ever used butter on ribs?
@@ovfdfireman I have, although rarely. Generally I don't wrap ribs, just spritz with AJ/ACV every 30-45 minutes.
I see where you're going though, adding fat is adding fat.
@@PolPopCult yes sir, competitors have added butter to ribs for a very long time.
How did it go?
Fantastic intel!!! I forgot about this and just re-watched. Last week I made my first brisket using your smoked tallow/butcher paper/foil boat method and it was the best brisket I ever had. I can't wait to try ribs with this same method. I love the smoking tallow and lard idea...zero waste. Awesome video Jeremy, thank you
Thank u Jeremy, awesome video. From Malaysia wishing you and your viewers well.
I’ll be cooking ribs this weekend for a small group of friends. Thanks for always producing great content 👍🏻
I’ve used this basic method for pork ribs for a long time. I started with butter, then changed to smoked beef tallow. I always wrapped with foil. I’m definitely going to try the paper on a set tomorrow.
There is something in the way he wraps. It's precise, efficient, and gives some ASMR.
This is a GAME CHANGER!!! Thanks Jeremy!
Brilliant! It stands to reason you would get results at least similar to that of smoked tallow on brisket. My next batch of ribs will be done this way. Thanks for another great video!
Tried this method. Perfect first time. Perfect every time.
Those looked delicious! I love how you always keep pushing for better bbq. Great job 🤙🏼
Awesome video. Can’t wait to try. Appreciate the time and effort you put in to up our “ home pit master” game!
Talked to buddy about doing this after seeing the wagyu tallow/ brisket results. Now I KNOW I have to try it!
WOW!!! Great intel brother 👏 I can't wait to try this out! Keep up the awesome work...love all your videos.
Great stuff Jeremy. You’re making me rethink things for sure!
I smoked a pork shoulder on the 4th and before wrapping it in paper I soaked it in bacon grease that I smoked at the same time. Literally the best tasting pulled pork I have ever had! Highly recommended!
Very cool! Ribs looked great!
Your a bbq beast and actually share your secrets and thoughts which isn’t so common with some others out there. Keep up with the great videos and cooks!!!
Tried this yesterday on some ribs for my first smoke on my 80 gallon RF smoker I just finished building…amazing results! Definitely going to be how I smoke ribs going forward.
Such an exceptional find in my recommendations Mad Scientist BBQ is, since I clicked on it last week. I’ve been binge-watching these videos done by an obvious master at smoking and a terrific teacher on the subject, so I subscribed.
I started smoking meat and fish some 30 years ago, long before the internet or CZcams existed when everything about the techniques were a closely guarded secret. I knew the basic idea was indirect heat and wood, lots of smoke, and lower temperatures.
My first “smoker” was an old gas grill. I ripped out the rusty burner, patched the holes with sheet steel and left only the adjustable vent in the cover. Put some charcoal briquettes and hickory chunks on one side of the smoker and a bunch of seasoned chicken thighs on the other. Smoke poured out the vent and my temp was around 250. Two hours later I had hot-smoked chicken thighs and they were phenomenal for my first try at smoking. My girlfriend always liked my cooking but now I was onto something different and special. I went to the bookstore and bought a book on smoking meat. I didn’t know at the time that I’d be a professional at this a decade later, all it was to me, was a passion and it still is. But it took years of experimenting, trial and error, horrific failures and wasted money, and some amazing successes. I’d always note down times and temps in the smoker and also note the temperature outside and wind speed. EVERYTHING is a factor you have to consider and adjust for. It’s these challenges and overcoming them that made smoking interesting to me. No conditions were exactly the same no matter what you do. Attention to detail and tremendous patience is the key to success.
I lived in Hawaii and had a proper offset smoker but to do it right, I usually started late in the day, the smoker in the shade and the wind being minimal. (Strong trade winds and too much heat will screw you up big time) My friends loved my smoked meat and fish and said I should open a business doing just that. I frowned, “It doesn’t work that way, man. I have to work with the weather. I can’t make things to order or on schedule. It’s ready when it’s ready. Not a moment earlier. It can’t be rushed, and I don’t need the pressure. I do this for fun.”
But, I was paid every year by neighbors to smoke a bunch of whole Turkeys for Thanksgiving. I learned to plan ahead for my own Thanksgiving being ruined by lack of sleep but it was fun anyway. 48 hours in a brine solution of salt and brown sugar in countless sterile 5 gallon covered buckets, adding ice to keep the turkeys cold. Then 12 to 14 hours on the smoker the day and night before Thanksgiving, setting my alarm between catnaps to add wood, spray with water/apple cider vinegar, and watch the temp. All night long. I must have looked like a crazy person out in the rain at 3am toying with my smoker, but whatever. I’m working on hundreds of dollars in turkeys and I can’t afford to screw this up. The money was only one thing. My pride and sense of responsibility was worth much more. I couldn’t imagine saying to my paying customers, “Sorry guys, I fell asleep at the wheel and screwed your entire Thanksgiving dinners up. Here’s your money back.” I’d have to leave Hawaii. So I did it right every year for 3 Thanksgivings in a row until I just gave up. Everyone really appreciated my smoked Turkey. “Best smoked Turkey they ever had…” but none of them felt what it was like to actually do it on that kind of scale. I slept through most Thanksgiving Days back then but I’d be lying if I said I didn’t love the whole trip anyway.
That’s where these videos come in 10 years later. My pork ribs were always okay, but kinda drier than ideal. I learned here about wrapping them for the last two hours in butcher paper and smoked pork lard. Genius trick I can’t wait to try out. I just need a yard and a smoker again.
Aloha from Seattle. 🤙🏼
Love your stuff Jeremy! Always tinned in never miss an episode! Keep up the great bbq brother!
Bro. I LOVE this channel. Even though I don't have an offset. I still try and soak up as much info as I can and apply what I can to using my kettle. He really makes me feel confident enough to where my next cooler will be an offset
I GOTTA TRY THAT!
thanks mad man!
Love the vids sir
I've been wanting to try this for so long! Beat me to it! Great video!
Your Reynolds butcher paper slicing game is on point!!!
Just did this and the ribs were amazing!
I did this, but I smoked duck fat, instead of beef tallow. They were the best ribs I've ever had. Salt, pepper and wrapped with smoked duck fat. 4 hours, 2 hours wrapped. Perfection. Thank you for the idea!
Jeremy you’re about to start another trend lol... Gotta respect those other channels that give you credit instead of staying quiet and taking credit for it. You deserve a much higher subscriber count. This info is golden and stuff that other people will charge for in the future.
Jay Durbin with TN Mojo (Memphis in May Champion) demonstrated using bacon fat with ribs in a video he did with Malcolm Reed @Howtobbqright that was posted on 5/7/21. I'm not implying that @Madscientistbbq got the idea from him, just saying Jay is the first person I've seen use it in a video. Regardless of whose idea it was first, it's a great one that I plan to try as well!
@@jbird2246 I’ll have to check that video out I’m a big supporter of Malcolm Reed.
This was absolutely awesome, going to have to try this method.
Thanks for sharing 👌👌👌
I'm going to try this, been smoking meat for 20 years thought I seen it all but this looks promising to even make my barbecue better. This is what it's all about. Thanks 👍
when they ask you what you did to make it taste so good, don't tell' them :) it's your secret
Definitely trying this. Love your videos.
I’ve actually been doing this for a couple of years…for the exact same reasons….curiosity. I can verify that your results are correct. It’s the only way I cook my ribs now. I’m not a professional smoker but I never get complaints
I’ll definitely be giving this a try! Thanks man
Try pulled pork with the lard, see if that makes a difference.
I have watched a video of someone injecting pork fat in a brisket and was wonderful!
It does. That’s how I do it
I added two spoonfuls of bacon fat to the pork shoulder wrap (with the Apple cider vinegar) last week and it turned out great.
As we speak I just wrapped a small boston butt (in foil, was nervous about trying butcher paper mainly because of a time crunch today) with bacon grease, will post an update. But I started the cook, then thought about the idea so I put the bacon grease on the smoker for a few hours, basted it on a few times, then poured a little over it as I wrapped it. Jeremy, maybe you could try something like this and see how it goes or let me know what you think.
@@ryanstokes5363 update?
Genius. I’m definitely giving this a try
Really nice follow to the tallow!! 👍👍👍
Very interesting, thanks for sharing this. Well definitely try this out.
I just bought this same but her paper and the built-in cutter is sooo convenient. It’s a good buy.
Brilliant! Thanks!
I fry good bacon almost every morning save the grease in pint glass jar keep refrigerated until full then freeze.I don’t deal with enough beef to have tallow so I used my bacon grease on my last chuck roast smoked just like I would a brisket,like you did with tallow,it was amazing.I have some tallow now that I ordered SCP can’t wait to try it it and compare.🔥👍
I did this same type of cook but I used Wagyu beef tallow instead of lard and it was outstanding.
Absolutely a fabulous video!!👏 Top 5 rib video on CZcams ever!!! Great job so informative, well put together and smooth! I even now know how to use the tearing edge of a foil/paper roll right now!!! I am definitely trying this method! Would you ever consider saucing or even just finishing the wrapped ribs open after to tighten that bark back up??
I've been wondering about this for a while now and hoping you would test it out. Thanks for the video.
I will be trying the smoked lard next time I’m home!!! Great video!!!
Thank you! for sharing this art of smoking meat, I have used some of your knowledge in my meat cooking and smoking, I had great results and my family enjoy it. 👍🏼👍🏼
Excited to try this.
Thank you for bringing some science back into the Mad Scientist! 👍 great video Jeremy!
I have tried this method, it is a game changer. Just like Jeremy says, it makes both types of ribs better, but this technique makes it worthwhile to cook baby back ribs, rather than just spare ribs or St. Louis ribs. Jeremy is da man when it comes to BBQ.
Very nice. I will try this next time I do ribs. Thx 4 sharing.
I did this with some St Louis spareribs a while back right after you started posting brisket with tallow wrapped videos. It did make them juicier than butcher paper wrap along. The only thing I didn't do was to smoke the lard. I'll have to give that a try now!
I'm gonna try it......................looks delicious!!
Not your ordinary back yard BBQ smoker!! What a beauty. Jeremy got his mojo for sure.
Game changer for my ribs. Normally I do 3 2 1 with foil but this is going to be my go to going forward.
Great idea, I already tried your suggestion on brisket and it's awesome 😊👍
ill try this tomorrow thanks!
Just tried your new method, I have to agree with you "WOW" Thanks for posting this video.
that Reynolds wrap looks awesome!!
I'm not a big fan of brisket, but after your Wagu tallow brisket video I tried it and even I was amazed how good my brisket turned out. I brought some into work to let some Marines try it and they loved it. my next smoke will be ribs with lard... Thanks for the great video.
That's awesome I will be trying this
I have to admit, I like the sound of butcher paper folding. BBQ asmr.
Great video, noticed we didn’t do wrapped, against wrapped with lard. Would love to see that. Adding fat always adds flavor, which is probably why competitors often add butter to the wrap. That might be another great comparison!
My favorite way to cook pork chops is to grill them and put a teaspoon of lard on them to melt and soak in for the rest. Big difference-love it
After watching your smoked tallow brisket video I got the idea to use bacon drippings in the wrap. My thought process was the bacon was smoked, so the drippings should have a smoked flavor to it. The brisket turned out very good. Now I want to try the bacon drippings in a rib wrap! Keep up the awesome videos
Great content, Jeremy! I may have to try this method. 👍🏻
Made this yesterday. It was great! I only wish I used more pork lard haha. It adds an umami flavor - a word I’ve never used to describe flavor with pork ribs.
Your first bite reaction was priceless. I'm starting dino ribs in a couple hours. I might as well try these pork ribs too. Cheers.
Great video. Always trying to take it to the next level.
Really great video - I’m going to try this tomorrow
Hands down best BBQ channel I’m subscribed to! 💯