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!
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...
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.)
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 RU-vid 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.
Thanks so much. I am just back and this is the first recorded since the batch I prepared before going away. Came back to a corporate restructuring that impacted my team so these kind words are much appreciated in an otherwise challenging week
As one of the fortunate friends who got to taste these ribs… you are 100% correct. James IS a great person. This was such a kind and thoughtful comment. So nice if you. ❤
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.
Rub Recipe: 3 caps of fresh black pepper 2 caps diamond crystal kosher salt 1 cap Lawreys salt 2/3 cap garlic powder 1/3 cap onion powder 1/2 cap smoked paprika 1/4 cap cayenne Dash of mustard powder A few red pepper flakes. Thanks for sharing this recipe. Doing a brisket for turkey day and will use this rub. Best wishes
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.
Here is an alternative rub recipe that was made by John Lewis: Give it a try and see how it compares: For those wondering, these are the rub Proportions John Lewis left in the comment: 8 parts coarse ground pepper 3 parts Lawry's 3 parts kosher salt (I would recommend diamond crystal as it is less salty, but he may use morton’s) 1 part granulated garlic. Rub it down with a half and half mixture of hot dog mustard and pickle juice first before sprinkling the rub on. Also, I’m fairly certain he uses dill pickle juice. As far as “parts,” I think you just need to use the same volumetric measurement. E.g. 8 TBSP Black Pepper 3 TBSP Lawry’s 3 TBSP Kosher Salt 1 TBSP Granulated garlic
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 😅
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…..👍🏼👍🏼
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.
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.
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.
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.
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?
in my mind it works like a slug leaving a trail of oil as it gets squeezed out leaving some residual benefit behind... good idea, will try side by side
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.
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 😢
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, ?).
@@SmokingDadBBQ Thanks for the reply,love your channel and I think that it’s the most applicable and useful information I have read in regards to cooking with a kamado style cooker.
Should have made the paper and foil more clear but in either case it’s not going into the food, it’s like a butter confit which is braising / speeding up the cook but in paper doesn’t wash off the bark like foil can
