Bacon Fat Wrapped Ribs

Jeremy Yoder at MadScientistBBQ always has some great content on his YouTube channel. I saw this experiment for cooking ribs in fat-soaked butcher paper and had to give it a try.

Gather the ingredients.

Let’s go to work.

  1. Preheat Joule to 162 °F.
  2. Mix salt and pink salt and make sure they are combined.
  3. Cut the rack in half, and season each half evenly. The pink salt is optional but is essential to creating a “smoke ring.”
  4. Let the ribs rest in the salt brine for about 10 minutes.
  5. Combine honey and 2 tbsp. of liquid smoke in a bowl or cup, mix well, then mop the ribs all over with the glaze.
  6. Place the ribs in ziplock-style bags and cook for four hours at 162 °F.
  7. Remove the ribs from the bags, and mop again with more of that smoky honey glaze.
  8. Use your favorite rub and dust the ribs all over, being sure to get it in all the cracks and crevices.
  9. Melt the remaing 2 tbsp. of liquid smoke and Bacon Fat together in a microwave. Mix well.
  10. Pour or brush the fat on some butcher paper, and then tightly wrap up the ribs.
  11. Bake in the oven at 250 °F for about 1 hour, depending on your tenderness preference.
  12. Unwrap the ribs, and bake for another hour to let the ribs tighten up.
  13. ‘Nuff said! Pull those ribs out of the oven, let them rest for a few minutes, then cut them up and enjoy!
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