How to Smoke Pork Ribs | Mad Scientist BBQ

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Mad Scientist BBQ:
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[parkerwilkin]

Recipe summary for easy reference:

-Season with salt & pepper
-4 hours in the smoke at 225°F, start spritzing w/vinegar solution every 15-20 minutes after the 3rd hour
(Smoke lard during this time if desired)
-Increase temp to 275°F for 1 hour to enhance pull-back effect
-Wrap ribs in smoked lard butcher paper
-Put on smoker for ~30 minutes, pull at ~207°F internal or when meat has the probe resistance of softened butter
-Glaze ribs (if desired) and put back on smoker until sticky

Love the videos, man! Always super informative and well constructed. Also, the impressions are priceless. This Bill O’Reilly one was good, but still doesn’t top your Alex Jones one lol

[oldmanfunky]

This has become my favorite channel. People get very secretive when talking about bbq. I appreciate that Jeremy is helping us ALL make the best bbq we can!

[qthemusicdj]

Don't throw away your greasy wrapping paper. I fold it and bag it and when it's time to charcoal grill these work great in place of the tumbleweed fire starters. Just cut off a piece and roll up under the chimney. Smells great too

[BossMan]

Thank you Jeremy. I’m a BBQ Lover from China. I have an offset smoker and a pellet smoker. I learned a lot from your videos. You are a real BBQ scientist.

[UtahFivehh]

Jeremy, let me see if I have this correct. It only took me watching three times with my attention span.

4 hours @ 225, checking around 3 hours for the time to start to spray.
1 hour @275 to start the process of coagulation and pull back.
Pull and wrap with a layer of smoked pork lard and go for another 30 minutes or so, at 275 still, or until they are done, some where in the area of 207-208 or until they feel "loose" when you pick them up.
If desired, sauce for another 30 minutes or so, again at 275 still.

[ajrome]

The 30 dislikes are from people that cook ribs in the crockpot or oven 🤣🤣🤣

[joi]

This is how you make ribs. No crazy spices, no bbq sauce dripping off the ribs. Just very simple so you can enjoy the taste of the meat. Hats off to you good sir.

[fillupbanks]

There are dislikes?? I don't understand. Oh wait that's right. When you're exceptional, there will be haters. The baby at the end was my favorite part. "MORE"😂😂

[timdavisphotography]

So I’ve been trying to get ribs right for about 4 years now. I’ve used the 3-2-1 method the entire time and NEVER had good results. I was honestly surprised to hear you discourage this method as so many swear by it. So I followed the guidance in this video and for the first time in 4 years I have made ribs I’m incredibly proud of. The smoked pork lard made all the difference in the world!! Best ribs I’ve had in a long while. Thank you sir. You are truly a genius.

[misinformationwithrandy]

"More!" <3 So glad that your kiddo loves it.

[jamesguzmanii]

I used your "new" method this weekend for 12 racks of ribs at a graduation party. Brother, you made me look like an old pro. They were perfect and the crowd could not get enough of them. Thank you!

[markennes]

Did this yesterday - best ribs I ever did! I've done just about every reputable rib recipe on youtube (incl amazingribs) and this one beat them all! Had St Louis ribs but a small thin rack weighing only 2.2 lbs. Removed membrane. Used kosher salt and coarse black pepper, no binder. Put a dusting of malcolm's bbq rub on the sides only just for fun. Smoked in my OK Joe Highland offset (modded with baffle plate), placed at 45 degree angle with thicker end closer to the heat. Used thin splits of pecan. No water in the water pan. Clean smoke.
1st hour 225 meat side up
2nd hour 225 meat side down
3rd hour 225 meat side up
4th hour started spritzing every 15 mins with apple cider vinegar & water. Also added hot water to my water pan.
5th hour, jack the temp to 275, keep spritzing.
By the end of the 5th hour, the ribs were already tender even though the pullback was only slight, and the Thermapen temp between the bones read 207, so I didn't even bother to wrap. No sauce either! Great color! Took them off. Sliced them, served them. Great crust, great color, tender, juicy, flavorful. And TASTY! Perfect bites, easy separation from the bone.
Best ribs ever! :-D

[timrby]

Yes!!! I'm so glad someone finally said this about competition vs homestyle ribs. Long overdue to be said after seeing so many of the guys I follow on YouTube hyping up competition ribs.

[brutesquadbbq]

Been trying to get ribs right for about year since I bought my smoker. Had been doing the 3-2-1 and not having the results I wanted. Tried this today and absolutely NAILED IT! Awesome!

[mancavus]

Wow! I just followed this method on my pellet smoker and the ribs came out fantastic! I'm new to smoking and had previously used the 3-2-1 method with pretty disappointing results. The 3-2-1 ribs were just way too dry so I never felt confident enough to serve them to friends. This method is a game changer! Thank you Jeremy!

[horacejeffcoat]

Jeremy, my name is Leon, I am from Houston, lived there about 60 years, but for the past 4 years I have been living in Costa Rica. I thought I knew about BBQing, but I was wrong, until I saw you on your YouTube and I am so glad I found you. Believe me, these people in CR have no idea what good BBQ is, so as soon as my wife and I get our house build, I will have a custom OFFSET smoker built and after I have watched most of your instructions, I know I will be a success. Thank you so much for showing me what I have been doing wrong and how to do it

[moebutt]

LMAO at how his kid clinched her fist like Thanos every time she said "MOAH"!!!🤣🤣🤣

[lawjamesr]

Your daughter is adorable! My oldest daughter did the same thing with brisket at 6 months. She turns 10 in a couple months and still asks for ‘moar brisket!’

[clairvoyant]

Thank you so much for walking me through (a noob at BBQ). I have been trying to make ribs for last few months and this is the only way I could actually make them fall off the bone, not to mention the amazing aroma and flavor with simple black pepper and salt that I finally was able to nail. You rock!

[cowboy]

Smoked 4 racks of ribs for our friends on my Yoder pellet smoker using your recipe. My friend said they were the best ribs he ever had. Thanks for all the great videos and advice. Nothing beats salt & pepper.