Crummybun
Well-Known Member
YouTube guy, Smoking Dad BBQ recently released a video about injecting ribs with bacon fat 
. I was skeptical if it would make any difference at all. However I had 2 racks of baby backs that were kinda thin, a mason jar full of bacon grease. So I guess I never really stood a chance. Cooked them on the kamado, hot and fast on indirect heat. 300°f for 1.5 hrs and they were 200+°f internal temp... wtf? They were thin. Apple wood smoke was still going strong when I started glazing. Cook was dead on with a great bite.
Results; the 5 of us all agreed that they were some of the best ribs we've ever had. We couldn't detect a bacon flavor. 2 hour cook time, win! I'll definitely have to play around with this again in the future
. I was skeptical if it would make any difference at all. However I had 2 racks of baby backs that were kinda thin, a mason jar full of bacon grease. So I guess I never really stood a chance. Cooked them on the kamado, hot and fast on indirect heat. 300°f for 1.5 hrs and they were 200+°f internal temp... wtf? They were thin. Apple wood smoke was still going strong when I started glazing. Cook was dead on with a great bite.Results; the 5 of us all agreed that they were some of the best ribs we've ever had. We couldn't detect a bacon flavor. 2 hour cook time, win! I'll definitely have to play around with this again in the future
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