The Tallow Wrapping Craze has migrated to ribs

[watkinsb87]

I’m sure most everyone has seen YouTube videos from either Mad Scientist or someone else wrapping briskets in butcher paper with smoked tallow. I personally haven’t done this, but I am intrigued to try this method with smoked pork lard and spare ribs.

https://youtu.be/BMtVTgq4SHs


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[HoosierKettle]

First I have heard of this.  Sounds interesting but maybe too much work and mess for me.


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[JEBIV]

First I have heard of this.  Sounds interesting but maybe too much work and mess for me.


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I'll stick to the fun stuff, grillin and a cocktail

[watkinsb87]

First I have heard of this.  Sounds interesting but maybe too much work and mess for me.


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I'll stick to the fun stuff, grillin and a cocktail

I will do this once, hate the process, enjoy the ribs, never do it again.


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[Pezdogs]

We have a local guy that does it with his meats and sells out within hours. He noticed the Franklins team do it over in the states while waiting in line and then did the same. On the Briskets and Beef ribs it is amazing.

 https://instagram.com/bigdonsmeat?utm_medium=copy_link

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[watkinsb87]

Big Don knows what he’s doing. Looks amazing.


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[michaelmilitello]

Bought my lard today.  [emoji241]

I’ll try anything once.


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[watkinsb87]

Bought my lard today.  [emoji241]

I’ll try anything once.


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Keep us posted. I might do it this weekend.


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[Transit98]

Has anyone here used tallow on any type of meat? The best tip of the bbq contest circuit is MSG. Beef tallow I’m not so sure about. Extra fat = flavor I’m not so sure. I feel if you get the best cut you can afford, cook it right and add finishing salt/sometimes a little MSG that’s all you need.


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[michaelmilitello]

Has anyone here used tallow on any type of meat? The best tip of the bbq contest circuit is MSG. Beef tallow I’m not so sure about. Extra fat = flavor I’m not so sure. I feel if you get the best cut you can afford, cook it right and add finishing salt/sometimes a little MSG that’s all you need.


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I did a brisket wrapped in it.  Slight improvement in flavor and moisture.  Messy. 


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[avega2792]

I’m smoking some ribs tomorrow for my niece. Don’t have lard on hand so I’ll try it olive oil or butter. As soon as I get home I’m smoking beef tallow and lard and trying it again!


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[Mike Huff]

This is on my list to try for sure. I've seen Harry Soo do it and Jeremy too, at Mad Scientist BBQ. Jeremy actually smoked the tallow and raved about it.

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[suckaass]

I did this with a brisket a couple weeks ago. I thought about buying tallow, but decided to just render the fat from the brisket trimmings in a foil pan on the smoker. I was surprised at how well the paper kept everything contained and felt the brisket was juicier and more flavorful than what I get from my typical foil wrap finish. I’ll surely be doing it again.

I only wrap ribs in foil to rest/hold them and never thought about adding tallow. Not sure I will with pork ribs since I’m always happy with the moisture, tenderness and flavor, but may try with beef ribs since the brisket turned out so good.

[foshizzle]

This was the Wagyu Beef Tallow that was recommend in the first Mad Scientist video test to try to figure out the Franklin brisket secret.
I figured I won’t be buying a Wagyu Brisket or even a Snake River brisket and this is about as close as I will get. It did add to the flavor of the brisket after smearing a thin layer on the butcher paper before wrapping.

South Chicago Packing Wagyu Beef Tallow, 42 Ounces, Paleo-friendly, Keto-friendly, 100% Pure Wagyu https://www.amazon.com/dp/B0881XTCR3/ref=cm_sw_r_cp_api_glt_fabc_YAXREE1JA4T8YP2N5VAP


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[TXFlyGuy]

We saved the fat trimmings from our last Imperial Wagyu. This will be experimented with next time. I will never discard the fat trimmings again.