Get 15% off your first order at Made In Cookware with code “MAD” at by going to
—————————————–
Mad Scientist BBQ:
Instagram •
Twitter •
Facebook •
WISIO •
——————————————
WAGYU Beef Tallow •
PORK LARD • (use code: 15OFFMSBBQ for 15% off!)
——————————————
MY FAVORITE THERMOMETER – Thermoworks affiliate links:
Thermapen IR:
Thermapen Mk4:
Smoke X:
Infrared thermometer:
——————————————
Find Amazon Products from this video:
——————————————
WISIO: Get my personalized advice: code HOTSHOT for 15% off through August 31, 2021
Email [email protected] to get info about a consultation with JeremyOrder your leather apron here:
Motion Graphics/Animation provided by Kaitlyn Kirk Design
Some of these links are affiliate links. If you use them, I’ll receive a commission and it will help me make more content like this for my channel.
Thank you to Made In Cookware for sponsoring this video!
source
47 Comments
Leave a Reply
You must be logged in to post a comment.
I followed this cook schedule this weekend, to awesome results. Exceptions: I used my own rub, did not use tallow during the wrap, and the 225 degree, first part of the cook lasted 3.5 hours, rather than 4 hours. If anything, the cook time may be a bit long, because one of the racks split apart at the end of the cook, because it was so tender. The ribs were SO tasty. This is my "keeper" recipe now!
**WARNING** — DO NOT put 5 hours of smoke on your ribs or your guests will never come back to one of your Q's. For a 3-5 lb. rack of ribs, you should never exceed 3-4 hrs. smoke, even if you're burning the cleanest of fires. Check out the Mixon, Reed or Soo YT videos if you don't believe it.
There's a reason all the YT competition cooks are flavoring for 3-5 hrs, and Yoder is the exception. Think about it before you throw away your meat because it's too harsh from being over-smoked. Not a slam against Yoder- some people like to be blowing smoke rings out their butt. Most don't.
Fuk me these videos are GOOD
One of the best bbqers out there an absolute legend!
I used this methods today on a new campchef woodwind pro. The ribs were already falling Apart when I put the fat on them. Kind of like 3-2-1 ribs. What different should I have done? I used hickory with hickory chunks.
Awesome buddy
So I ordered a windwood pro but haven't received it yet. I have a very small older traeger and the outside bark was more chewy than crusty. I'm sure this will change with new grill/snooker but what caused this? Not high enough temp? Too long of a smoke time?
This method is next on my list. Thanks! Wondering if you would use this on baby backs? We like them because they have twice the meat.
Man, I really appreciate you
I followed this recipe to a T using a Weber Kettle 22inch. St Louis style ribs, peeled the membrane, identical seasoning, 4 hours indirect 225, 1 hour indirect 275 then coat with the smoked Lard and another 30 mins at 275. When I pulled the ribs out, there were 171 internal and VERY tough and chewy. Any ideas what went wrong? 4th time Ive tried smoking Ribs and can’t seem to get anything right. Ive done pork shoulder, salmon, prime rib roasts all come out perfect, but ribs always tough and not very tender. Any ideas? Really struggling here.
Is this Yoder like the smokers?
Normal person here that speaks normal. WHT does "rendering" fat mean? I "render" my videos. You render fat? Huh? Is it that hard to use understandable language. You are annoying to listen to
Just now subscribed but been following for a while. Every recipe I tried is spot on!!!
Jeremy, I can’t believe how great these ribs look! Both sides of my family are from Texas and Oklahoma and THIS is how I remember ribs are supposed to look. Thanks again for your info.
I am sooooo appreciative of your recipe and instructions! Today I made ribs a second time using your video and the baby back ribs were soft and tender. Today they were a little more overcooked than last time although same length of time. But temp got to 203 lije you said. But you have helped me feel more confident. I will decrease time uncovered.. I really like how the smoked lard makes it soft! 🎉 thank you so much! 😁
I thought I had heard that you started using a spritz mixture of beer and vinegar. Or was that more early on in your journey?
I assume you are using Kosher salt. Just confirming.
Sorry for the accidental dislike. This video is awesome!
Always gotta rewatch the vid before I make some ribs
Holy smoke! I’ve had a pellet smoker for a month. 3-2-1 ribs were ok a bit tough. I used bacon fat instead of pork lard. This method gave amazing results, meat almost fell off the bone. The video feels like cheating.
Thank you very much.
Made these the other night! Way batter than 3-2-1 ribs! 😋
I enjoyed the video and I just pulled my first rack of ribs and I followed your instructions to the letter. My results were ok. The ribs had good smoke and good flavor but they were tough. I have a 40inch masterbuilt electric smoker.
My summary is that because of the smaller smoker size that the cooking process is faster than the smoker you used in the video. So do I need to lower the starting temp or just cut my cook time down (say 1 hour)?
Any suggestions?
Just found this guy the other day. I have a pellet grill but had been thinking of getting charcoal/wood smoker for a long time. I smoked some ribs on my kettle with adding chucks of hickory and I could not believe how much better they were then my ribs from my pellet. Now this guy got me going out spending money and getting a offset. Lucky I found a old used one made from 1/4in thick from Brickman. Its old, and it is the real deal. Going to make these ribs today. Cant wait!!!
I hope I never smoke that much meat to the point that I’m not gonna eat as much bbq, love your videos keep ‘em coming
I have been using 3-2-30-ish or less minutes and they are fantastic every time! I honestly dont get how anyone can mess it up???
Yeah you definitely white with only salt and pepper
I believe I'm gonna try this on my new pit boss Smoker grill. They looked delicious and I Love that cute little baby at the end. "More!"❤
What type of wood you use
That luck’s very delicious thank
you for that great Recipe end you time
Tried the 3, 2, 1 today for first rib cook and they were a little dry for me. I'll try your way next week for the next cook, thanks. Alas hard to find butchers paper here, so I'll have to try something different there
I love all the engineering of cooking and bbq. You are the face of " the Art of Science"
All out of pork tallow…
Would beef tallow work? Or too much beef flavor for ribs?
I did this today, came out pretty good, but that much fat was…. a bit much for me. I think I'll do about half that amount in the future.
Best ribs EVER!!!! Mine turned out perfect!
why do some of the best championship BBQ guys cook at 275, not 225? Just asking for an explanation. Can you still do what you consider great ribs for eating at 275?
damn this is real barbeque science.
Love his videos and very thankful for them. That being said, this one was VERY difficult to follow which hour he was doing each step. Did not flow like an easy step by step like his usual videos. Smoke on!
If you were ACTUALLY a "mad scientist BBQ" you would find ways to get the same or better results WITHOUT dousing/immersing proteins in heart killing beef tallow and other forms of FAT! There are a LARGE majority of the population that actually have to CUT any forms of beef fat/other fats from their diet – NOT add copious amounts to it. What you do is the cheapskate/lazy way of doing it, as everyone already know what adding fat to proteins does for flavor tenderness. Be a man and step outside your "comfort zone".
I’m smoking baby back ribs tomorrow. Does this recipe work for them? Are any modifications recommended?
Adorable little one. Great viddy. Thanks!
Wanted to say thank you for all the hard work and effort on your videos. You can tell you're passionate and love what you do.
4 hours at 225F. 1 more hour at 275F. Wrap with brown sugar & butter at 275F. Cool till internal is at least 200F
Jeremy, thank you for all your video tutorials. I'm new to this addiction, and they've been invaluable and I've learned a lot before finally smoking.
The St. Louis style rack that I have was my second smoke. I thought I ruined dinner at first because 3 hours into the smoke, I noticed smoke starting to lightly wisp out of the hopper. It was then that I realized that my dumbass forgot to empty the firepot of my pellet smoker (or Easy Bake Oven). So my instincts from my former job kicked in and I let it go through the shut down cycle, dumped my pellets and took care of business. After getting it all taken care of, it was only 10 to 15 minutes that it was out of service.
I got my Easy Bake Oven going again, put in in smoke mode (160° on my smoker) and then brought the temp back to 200° then 225° and finished the last hour of the initial smoke.
I finished the cook per your suggestions but I did not have any pork lard to use. So instead, I used something else that worked very well and still gave it a depth of flavor. I've been taught by my mother to save my drippings. So I had some bacon grease on hand that I'd use for eggs, etc.. I figured it's a pork product, so why not? And oh my God, did that turn out great! Despite my mistep, it was without a doubt, the best pork ribs that I have ever eaten. It was falling off the bone when you took a bite!.
Naturally, I saved the drippings from this smoke to use on my next ribs, or even a butt roast. Also, i did not use distilled vinegar; I used exclusively apple cider vinegar. I agree with you that it is great flavor.
Thank you for all this fantastic advice you've give to us all!
what type of wood did you use
OMG! She stole the show! ☺️
Love your video. Hate your sponsor.