Franklin I see no one has been here for a while, so I don't know if you will ever get this. Accidentally, I came across a fantastic technique to make the best ribs I've ever eaten. I live in Houston but was in Mississippi cooking Q for the family and about 3/4's through it started pouring down rain and I had to pull all the meat off and afrte some hours of constant downpour, I covered everything and put it in the fridge. Next day I restarted my fire (Hichory and Pecan) and put everything back own to finish. Cooked as usual and wrapped with foil near end and took it off as it got done. Chicken and ribs in their time frame. Best damn Bar-B-Que ever!!! Family and friends went crazy with praise of best Q they had EVER eaten. Tested the technique a few more times on my next cooks, and lo and behold, the twice cook hands down ALWAYS come out with that magnificent taste. It is time consuming and bit more work, but you know the joy and satisfaction of the end product. I am not worthy of giving you an ounce of advice about Bar-B-Que whatsoever, but one day when you got the time, I urge you to give this a try. I call it my "Twice Q'd Que". I assume the meat pores closing down on that already infused meat and reopening with another infusion must be the trick. Whatever, it has never failed me yet and every time I can allocate the time, I double cook now. Even the chicken is more scrumptious and the ribs are just to die for. Just wanted to let you in on an accident that could possibly revolutionize the game. Sorry to bug you with this epilogue, have a good day and hope by chance you find this.
@@jonnierotten7not if you cool properly. The technique is called "par cooking" and is used around the world. Very popular with items like breaded chicken for catering.
wantapgt Have you tried this technique/recipe? Works pretty well for me. I’ve heard things from people I’ve cooked these for like “I don’t like ribs but these are awesome.” Sooo... ¯\_(ツ)_/¯
No self-respecting pit master gives out all his secrets. He may give the recipe and technique, but there’s always going to be those hidden trade secrets that make his better than everyone else’s.
I used this as a reference for some ribs yesterday, I ended up trimming a lot more from the top, but about 90% of my trimmings I cooked anyways. Most got chopped up and cooked for tacos, the bigger chunks were BBQd and eaten as snacks while the ribs cooked. The 2-1 Pepper-Salt ratio was spot on. I also added a hint of smoked paprika just to see how it would turn out, and used brown mustard as a binder as is popular for beef briskets around here. Other than that, cooked the same, although on a modified kettle. Final product turned out great. Probably could've come off about 15 minutes earlier, but the ribs were still able to be portioned out without falling apart. Went REALLY light on the sauce/AC vinegar mixture before wrapping, and I'm glad I did. The SPP really shined with the flavor of the meat and Applewood chunks (heat was lump charcoal) One of these days I'm gonna weld up a dedicated smoker.
My son watched this video, then went out and bought the meat... did as instructions said.., Turned out to be the best I have ever eaten, My son also bought on of this guys recipe books, and made the potato salad and beans... Awesome. Pure and simple awesome.
I appreciate the time and effort put into these videos. You make me happy. With all the other crap and negativity on social media, this is a great escape... And tasty too. Thank you very much...
Reading these comments is great. So many people throwing a fit because he tossed out a few meat scraps. In this video, he was doing 1 single rack of ribs. Just one. The man does roughly 300 pounds of ribs a day, the scraps from 1 rack don't matter. If you watch his other videos, you will hear him clearly explain that the meat scraps are used to make their sausages because they have tons of meat scraps from all the ribs and briskets and everything else.
You people with the waste talk... he said you could use it for beans. He's teaching how to cook ribs, not everything you can make with the waste. Damn....didn't know people could find something to hate about a guy trying to improve your BBQ. Thanks Aaron! Trying a brisket tonight!
Raymond bustos....The thing is... he DID throw it away... I know what it is to have no food... to cry when you only have bread and mayonnaise to put in a sandwich to send your child to school with... to spend days on end without eating so your children can eat... so wasting is immoral in my mind...
I am an old-school Austin Boy, that moved to Fort Worth. That's what happens when you are an old-school outlaw. Austin is for young outlaws. Love your video and glad to rule the Bar B Que kingdom. Peace from Big D.
Followed this recipe to a "T", used my own homemade BBQ sauce and this was easily one of the best racks of ribs I've ever had. Thank you for posting this and Part 2, my family was very happy.
Long lines mean that A LOT of people like his food. He is a pit master and has a fantastic business. Considered maybe the best in town. Thanks Aaron for sharing your advice.
My Dog is freaking out over the waste...she loves raw meat and bones...We never threw anything out when I was growing up...Just saying... Great Video. Thanks Franklin JP
This guy is great but I've watched his Masterclass and he makes declarative statements that he contradicts himself with here such as I don't add garlic or onion flavors .. I like the flavor of the meat to show .. but here he does. I don't take the membrane off, but here here he does. Always uses yellow mustard as a binder ... here he says he loves using olive oil and brisket doesn't need a binder though he uses one in the masterclass. Not complaining by any means...I just find it interesting. For someone as ocd as myself...this bbq thing is a challenge...but I guess that is what makes BBQ great...it's never the same twice!!
Could be the evolution of his knowledge. I’ve been a baker for 10 years and I’ve been teaching for about five and my class is always evolving. Now I do things when kneading or baking that I wouldn’t have done 5 years ago and vice versa…craft is always evolving as one tries new stuff
Could be in his masterclass he's saying what he would do as a pitmaster running his restaurant, and in his youtube videos, it's more just having fun and cooking good food. Just a thought.
These are awesome videos. When I got to the point where you were cutting the brisket on the moist end, I was tapping the screen "can I have some please?" Man, can't wait to try it. Thanks!
I've got an awesome rack of pork spareribs from my high-end ethical butcher. Tomorrow I am going to try your method Aaron and smoke all day long as best I can in my kettle before I get my Yoder Wichita. I can't wait to see how it turns out. I like your methods and your book is fantastic, other people make their stuff way too sweet for my tastes. And all the people commenting on the waste, give me a break scroll down a little bit and read Adam Mahon's comment. He says it all perfectly concise and clear.
The best way to peel off the membrane is with a paper towel. Just get a loose end started and the paper towel will grip the slippery membrane and not let go. Once you do it a few times it gets faster. I can strip that membrane now in seconds where it used to take me several minutes per rack because of the slipperiness. Hope this helps some one out there in BBQ land!
As an avid griller, I recently made the switch from Traeger+ to Asmoke and I couldn't be happier. The Asmoke grill has revolutionized my grilling experience with its advanced temperature control, allowing me to achieve the perfect smoky flavor every time. The variety of wood pellet flavors is a game-changer, tailoring the taste to my preference. As a bonus, it's portable and battery-powered, which has been perfect for my camping trips. The Asmoke Essential's smart design also makes cleaning up a breeze. Plus, with the Asmoke app, I can monitor my food temperature remotely and even share my favorite recipes. I have found Asmoke to be far more versatile and convenient than my previous grill. I'm looking forward to creating more delicious BBQ dishes with my Asmoke grill. #Asmoke
fillet the bones from one rack of ribs throw all meat away then your gonna wanna fillet a second rack and insert bones from first rack... then throw it all away.
Made a modified version of Aaron's rub and smoked with cherry. Superb method! Majority Black pepper really makes a difference and the water pan and meat side down while wrapped keeps it moist. No wonder he is the king.
Dude! The tip that you just sliced off and threw away is like the best part of the rib. When I was in High school I worked at a barbecue restaurant in Pasadena Texas and that was the part of the rib that never made it on the customers plate because we always ate it in the back before it ever made it up front to the cutting board. I feel a little saddened for that poor piece of meat that no one will ever get to enjoy.
I made this yesterday, came out insanely good. Was my first time. Didn't use it smoker. Do use the fire pit with half a water heater tank. Kept temp around 200 to 225 for 5-6 hours. Didn't wrapped.
After you have done all that trimming, what you are left with is called "Saint Louis ribs." eg: "St. Louis-style spare ribs are cut in a particular way with the sternum bone, cartilage and rib tips removed so that a well-formed, rectangular-shaped rack is created for presentation."
Yea, personally, I like to leave it on. It can give the rib a bit of pop, and otherwise has a nice bit of chew with really good flavor. Not for people who like simple convenient easy to eat food, but in my book, removing it is a waste.
@@frankzhang7529 The membrane makes the difference between everyone eating them like the juicy tender piece of meat they become and leaving it on for someone who likes to spend and hour eating a half rack because they like to chew on foods like a bulldog. I bet you eat your steaks well done too!
Another thing I have found that works on removing that membrane, is a tomato "corer" ..the little toothed spoon looking tool used to scoop the stem core off the top of a tomato .. The teeth of the corer grab the membrane well and let you pull it easily.
If you're cooking ribs to eat just leave most the extra trimmings on the ends anyway. Just pull the membrane off, rub them, and toss them on the pit. The trimmings won't burn if you wrap your ribs for the last half. Then you can take all of those little bits that fall off in the braise and make sandwiches out of them. Usually when I buy spare ribs they have a lot more length on them with a big round skirt. That's good meat. If nothing else if you HAD to trim you could make sausage out of all of it.
The fact this man stresses about which way to put the rub on the back side of the ribs tells you everything you need to know about why this man is BBQ legend.
I used the 3-2-1 method with apple juice basting ever hour. My POs smoker did not get hot enough, so I used my gas grill with the ribs wrapped in foil for the last hour. 2 outside burners, 1/4 heat for 45 mins till the ribs hit 165. Came out amazing.
This was a really good rub. I tried it on some ribs today. Definitely good. I broke it down like so: 1/2 cup black pepper, 1/4 cup salt, 1 tablespoon of granulated garlic and 1T granulated onion, just under a tablespoon of chili powder, and a tablespoon of paprika.
Agreed. I love these videos but that's my only disappointment so far. Also home cooks usually would like to get the most for their dollar so I always look to use every part of what I buy.
Facts! me too. His nonchalant wasting of food is a bit disturbing. Especially in today's uncertain financial climate where every crumb of food matters in my house.
Exactly. Spare ribs taste better but require trimming for an even cook. Those trimmings I season with Flavor God's garlic lover's and refrigerate because the next day I throw the trimmings in my slow cooker with pinto beans, Brown sugar, sliced onions, celery and green bell pepper. Cooks for 12 hrs. Absolutely the best.
I usually take the last three or so bones and about down to about half an inch away from the bone on the meat side. I also use all the trimmings to make the chili that's served with it. But if I am not taking these to a picnic or cook out and they're just for my lazy Saturday summer day, just like this.
My father and I opened a restaurant. We wanted to have a smoker but the city said it either had to be in or attached to the building. We putt in for a permit to get one built into the back but a guy on the city board lived right behind us and didn't want to smell smoke so no permit.
just because he has a restaurant doesn't mean he's not a pretentious asshole! I'm sure the ribs are good but he does waste a lot & is rather condescending. 1+1=dick
Question: I took my ribs out of the smoker last night at 12:30 am and left them wrapped in foil on the counter. Then I fell asleep and forgot to put them in the fridge. Woke up at 7:am and realized my ribs were still sitting out. Are they OK to eat? I have to give a sermon tomorrow and the last thing I need is intestinal issues, if you know what I mean.
I have made these a few times now and I follow your instructions to the "t" and I will say this...Rib Perfection every time! Thanks so much for great detailed instructions. I have done ribs and brisket your way...but I would love to watch chickens. I have great success with them already, but I would love to see what you do. Thanks so much for these videos!!
I tried my best to make the same rub and cooked ribs how I usually do. I let the salt/pepper rub stay on the ribs for about 6 hours before I smoked em. They were super dry, is it because the salt dried them out? I see you just put the rub on right before you cooked them, maybe that's where I messed up. Love the vids Franklin! :)
Salt/sugar mixes on meats draw the moisture out and begin a curing process. Try to only let them sit with a rub for about 30mins-1hr tops. A couple hours if you're feeling adventurous.
This to me seems so much simpler. You have seen tons of other videos from the 3-2-1 method to throwing tons of margarine and brown sugar on ribs before wrapping. I never understood why all of this is needed. I like your videos straight and to the point instructions and detailed illustrations.
Margarine & brown sugar etc are what people use when they are making competition ribs. You can't eat those as a whole meal. Those are meant for the one-bite judges.
This is an awesome video, thanks. I tried this a few months ago, but I didn't trim off the breast bone, or any of the extra fat/meat above the bones. That was a mistake, because the ribs ended up undercooked and way too fatty. I ate some anyway and it got me a little sick and I was grossed out for meat for the next month at least. I think I'm ready to try again, and this time I'll trim the rib properly. My smoker is a Cookshack.
His bbq costs so much because he can get it. Sells out every day, line around the corner. Why would he do it for less when he can get it? It's the definition of capitalism and supply/demand.
In my life, I’ve pulled membranes off of 100’s of thousands of ribs. You just use your fingers. Get a finger under the membrane, in between 2 ribs, on the clean side or side where the rib curls more and once you get a grip, it pulls right off.
To those saying Mr. Franklin wasted meat, I don't exactly disagree. However, if you have truly never trashed any perfectly edible food before in your life, I will eat my fucking hat. He tossed, maybe, 6 oz of edible meat. He could have put it aside, made another dish, sure. But try to have some more perspective before you go on about wasted food. I mean, you're gonna blast Franklin over >1lbs of meat? Your local supermarket tosses 1000's of pounds of food per week; you're vilifying the wrong guy! For what its worth, i'm a farmer. It's a small, diverse, organic, vegetable operation, and I know what it's like to be inundated with excess product. Even after donating to food pantries (10's of thousands of pounds per year in our case), we still get left with some excess, and frankly preserving and preparing every bit of food is simply more hours of effort we can't afford.
I would agree with you if we were just talking about 1 rack of ribs, although i would still save it for a stock or red beans (i'm from New Orleans). But in his case, it isn't just 1 rack of ribs. He probably goes through anywhere from 25-50 in a weekend easily. At your guess of 6 ounces, thats anywhere from 9.3 lbs to 18.75 lbs of wasted food in a weekend. All of that could easily go to families in need or shelters to make many different things. I think it's just an opportunity going to waste and not only the food being wasted.
It's Franklin BBQ 900 E 11th St. It's only open for Lunch, and opens at 11am. You have to get there early to guarantee they'll have enough as they run out everyday! I'd show up before 10am and be prepared to hang out and drink some beer. It's worth it. It's so worth it.
Notes: The video is great but I like to modify. I don’t agree with the texas style of seasoning. I think a rub with some more flavors is better. Try this rub, It's amazing: www.amazon.com/Chef-Blairs-BBQ-Red-Eye/dp/B00IQZZBUA/ref=sr_1_3_a_it?ie=UTF8&qid=1474652347&sr=8-3&keywords=red+eye+rub The real take away is: 1) I do prefer spare ribs, but baby back is good too 2) Smoke for 3-4 hrs then sauce and cover with foil, and let smoke for another 2 hrs (trust me I’ve tested the shit out of this). 3) Use beer or soda in with your water pan Happy Smoking!
![เปิดใจ พี่ญา คนรุม หลังทัวร์ลง หนักสุดในชีวิต!! l [Nickynachat]](http://i.ytimg.com/vi/2-OJZRtclro/mqdefault.jpg)
Franklin I see no one has been here for a while, so I don't know if you will ever get this. Accidentally, I came across a fantastic technique to make the best ribs I've ever eaten. I live in Houston but was in Mississippi cooking Q for the family and about 3/4's through it started pouring down rain and I had to pull all the meat off and afrte some hours of constant downpour, I covered everything and put it in the fridge. Next day I restarted my fire (Hichory and Pecan) and put everything back own to finish. Cooked as usual and wrapped with foil near end and took it off as it got done. Chicken and ribs in their time frame. Best damn Bar-B-Que ever!!! Family and friends went crazy with praise of best Q they had EVER eaten. Tested the technique a few more times on my next cooks, and lo and behold, the twice cook hands down ALWAYS come out with that magnificent taste. It is time consuming and bit more work, but you know the joy and satisfaction of the end product. I am not worthy of giving you an ounce of advice about Bar-B-Que whatsoever, but one day when you got the time, I urge you to give this a try. I call it my "Twice Q'd Que". I assume the meat pores closing down on that already infused meat and reopening with another infusion must be the trick. Whatever, it has never failed me yet and every time I can allocate the time, I double cook now. Even the chicken is more scrumptious and the ribs are just to die for. Just wanted to let you in on an accident that could possibly revolutionize the game. Sorry to bug you with this epilogue, have a good day and hope by chance you find this.
Sometimes great discoveries are made by accident.
Undercooked the first time around, sounds like potential for food poisoning to me, but, whatever.
@@jonnierotten7not if you cool properly. The technique is called "par cooking" and is used around the world. Very popular with items like breaded chicken for catering.
The fact that he shares his recipe and technique makes him aces in my book
buy the masterclass. night and day here
Cannot replicate his pits tho so doesn’t matter
wants the world to eat good bbq
wantapgt Have you tried this technique/recipe? Works pretty well for me. I’ve heard things from people I’ve cooked these for like “I don’t like ribs but these are awesome.” Sooo... ¯\_(ツ)_/¯
No self-respecting pit master gives out all his secrets. He may give the recipe and technique, but there’s always going to be those hidden trade secrets that make his better than everyone else’s.
I used this as a reference for some ribs yesterday, I ended up trimming a lot more from the top, but about 90% of my trimmings I cooked anyways. Most got chopped up and cooked for tacos, the bigger chunks were BBQd and eaten as snacks while the ribs cooked.
The 2-1 Pepper-Salt ratio was spot on. I also added a hint of smoked paprika just to see how it would turn out, and used brown mustard as a binder as is popular for beef briskets around here.
Other than that, cooked the same, although on a modified kettle. Final product turned out great. Probably could've come off about 15 minutes earlier, but the ribs were still able to be portioned out without falling apart. Went REALLY light on the sauce/AC vinegar mixture before wrapping, and I'm glad I did. The SPP really shined with the flavor of the meat and Applewood chunks (heat was lump charcoal)
One of these days I'm gonna weld up a dedicated smoker.
My son watched this video, then went out and bought the meat... did as instructions said.., Turned out to be the best I have ever eaten, My son also bought on of this guys recipe books, and made the potato salad and beans... Awesome. Pure and simple awesome.
I always sear the trimmings in a pan for the dogs. They love rib day.
Same here, they also love Brisket Day!!!
I waited 7 hours at Franklins back in 2019. I can’t even tell explain just how good the BBQ is. The brisket was the best I’ve ever had.
I appreciate the time and effort put into these videos. You make me happy. With all the other crap and negativity on social media, this is a great escape... And tasty too. Thank you very much...
Reading these comments is great. So many people throwing a fit because he tossed out a few meat scraps.
In this video, he was doing 1 single rack of ribs. Just one. The man does roughly 300 pounds of ribs a day, the scraps from 1 rack don't matter.
If you watch his other videos, you will hear him clearly explain that the meat scraps are used to make their sausages because they have tons of meat scraps from all the ribs and briskets and everything else.
So ... using your logic, if he throws that much away from all the ribs he cooks, then the amount of waste is huge.
@@FreeCosmos Did you read the end of the post about how he uses the large amount of scraps for sausage?
Tried this for Mother's Day. Spot on. They were delicious and got rave reviews from the family.
I don't even eat any of these but the sheer passion and craft of it is just so amazing to watch. It's art. Thank you Aaron 😊
You people with the waste talk... he said you could use it for beans. He's teaching how to cook ribs, not everything you can make with the waste. Damn....didn't know people could find something to hate about a guy trying to improve your BBQ. Thanks Aaron! Trying a brisket tonight!
Raymond bustos....The thing is... he DID throw it away... I know what it is to have no food... to cry when you only have bread and mayonnaise to put in a sandwich to send your child to school with... to spend days on end without eating so your children can eat... so wasting is immoral in my mind...
I am an old-school Austin Boy, that moved to Fort Worth. That's what happens when you are an old-school outlaw. Austin is for young outlaws. Love your video and glad to rule the Bar B Que kingdom.
Peace from Big D.
I followed this recipe to make my first homemade batch of ribs. They were the best ribs I have ever had. And I used a grill instead of a smoker.
People this is an epic bbq chef. Don’t listen to advice if you want but this dude has done thousands of racks over his life.... he knows wtf he’s doin
I followed your recipe and I just cooked for my family the best ribs they have ever had. Even the most expensive ribs could not compare
Followed this recipe to a "T", used my own homemade BBQ sauce and this was easily one of the best racks of ribs I've ever had. Thank you for posting this and Part 2, my family was very happy.
Long lines mean that A LOT of people like his food. He is a pit master and has a fantastic business. Considered maybe the best in town. Thanks Aaron for sharing your advice.
Ron Caraway maybe the best in town?
This is considered the best in the world
Or he's been on TV and people are basically upright sheep? I can't say, I've never been.
Just made my first pork ribs in my new smoker. You made it so easy. Started at 10 and finished at 3:00. And they taste so good.
Im makin ribs for superbowl, ill use this recipe. 😁
My Dog is freaking out over the waste...she loves raw meat and bones...We never threw anything out when I was growing up...Just saying... Great Video. Thanks Franklin JP
Judging by the comments it seems most people think pre-trimmed packaged meat comes right out of the animals ass with a barcode on it. Too funny.
No, but we all think your comments come out of your ass.
This guy is great but I've watched his Masterclass and he makes declarative statements that he contradicts himself with here such as I don't add garlic or onion flavors .. I like the flavor of the meat to show .. but here he does. I don't take the membrane off, but here here he does. Always uses yellow mustard as a binder ... here he says he loves using olive oil and brisket doesn't need a binder though he uses one in the masterclass. Not complaining by any means...I just find it interesting. For someone as ocd as myself...this bbq thing is a challenge...but I guess that is what makes BBQ great...it's never the same twice!!
Could be the evolution of his knowledge. I’ve been a baker for 10 years and I’ve been teaching for about five and my class is always evolving. Now I do things when kneading or baking that I wouldn’t have done 5 years ago and vice versa…craft is always evolving as one tries new stuff
Could be in his masterclass he's saying what he would do as a pitmaster running his restaurant, and in his youtube videos, it's more just having fun and cooking good food. Just a thought.
This was ten years ago. His “masterclass” was just when masterclass was invented so I’m sure he’s changed his philosophy since recording this video.
I think I've cooked ribs different every way I've ever cooked them in the last 5 years.
Aaron Franklin seems like a chill dude. This vid was super useful, thanks!
These are awesome videos. When I got to the point where you were cutting the brisket on the moist end, I was tapping the screen "can I have some please?" Man, can't wait to try it. Thanks!
I've got an awesome rack of pork spareribs from my high-end ethical butcher. Tomorrow I am going to try your method Aaron and smoke all day long as best I can in my kettle before I get my Yoder Wichita. I can't wait to see how it turns out. I like your methods and your book is fantastic, other people make their stuff way too sweet for my tastes. And all the people commenting on the waste, give me a break scroll down a little bit and read Adam Mahon's comment. He says it all perfectly concise and clear.
This is awesome. We need more people like him in the world.
Nah, don’t need more food wasters
This is my former teacher. Love this brother.
Hill country fair generic grocery store spices. I really love how simple and down to earth this guy is.
I agree. That's how most people in Austin are. They are good folks. I grew up there 40 years ago.
The best way to peel off the membrane is with a paper towel. Just get a loose end started and the paper towel will grip the slippery membrane and not let go. Once you do it a few times it gets faster. I can strip that membrane now in seconds where it used to take me several minutes per rack because of the slipperiness. Hope this helps some one out there in BBQ land!
If you save that meat, add a couple carrots, and some onions...Well, then you got yourself a stew going!
As an avid griller, I recently made the switch from Traeger+ to Asmoke and I couldn't be happier. The Asmoke grill has revolutionized my grilling experience with its advanced temperature control, allowing me to achieve the perfect smoky flavor every time. The variety of wood pellet flavors is a game-changer, tailoring the taste to my preference. As a bonus, it's portable and battery-powered, which has been perfect for my camping trips. The Asmoke Essential's smart design also makes cleaning up a breeze. Plus, with the Asmoke app, I can monitor my food temperature remotely and even share my favorite recipes. I have found Asmoke to be far more versatile and convenient than my previous grill. I'm looking forward to creating more delicious BBQ dishes with my Asmoke grill. #Asmoke
Hey Aaron! Those pieces you trim and throw out... They make a great midway snack while you wait for those awesome ribs! Just saying...
You’re so hot
Gamebreaker08 chill dawg
Gamebreaker08 hahah
Yeah he mentions that in the video @5:20 mark.
That tip is the best part. Sure it will cook more and get overdone but its taste is like a pork jerky. Phenomenal.
This is a great piece of meat. *throws it away*
+Simon Ulander WHY
Could've been a snack....but it's not..............8)
fillet the bones from one rack of ribs throw all meat away then your gonna wanna fillet a second rack and insert bones from first rack... then throw it all away.
meirl
Simon Ulander gfss😁😉😱😉😂😇😝😛😏😒😒😏😠😟😟😡😨😰😩😤😤🤕🤕🤕🤕🤕🤕🤕🤕🤕🤕🤕🤕🤕👿👿😈😈😈😈👿😼😼😼😼😼😼😼😼😼😼😼😼😼😼😼😼
Made a modified version of Aaron's rub and smoked with cherry. Superb method! Majority Black pepper really makes a difference and the water pan and meat side down while wrapped keeps it moist.
No wonder he is the king.
Dude! The tip that you just sliced off and threw away is like the best part of the rib. When I was in High school I worked at a barbecue restaurant in Pasadena Texas and that was the part of the rib that never made it on the customers plate because we always ate it in the back before it ever made it up front to the cutting board.
I feel a little saddened for that poor piece of meat that no one will ever get to enjoy.
Damn right
Yep! I was getting a bit pissed when he just tossed good parts into the garbage. Not sure he's ever heard of "Everything but the Oink"!
Same! Everything he threw away could've been good stuff!
That's right. Everything but the oink is edible.
Yeah that bothered me!
He doesn't seem to have a lot of respect for food. A good chef would have think of ways to use all parts of the pork.
I made this yesterday, came out insanely good. Was my first time. Didn't use it smoker. Do use the fire pit with half a water heater tank. Kept temp around 200 to 225 for 5-6 hours. Didn't wrapped.
7:35 Channelling perfect Jeff Goldblum Jurassic Park laugh vibes
🎯
After you have done all that trimming, what you are left with is called "Saint Louis ribs." eg: "St. Louis-style spare ribs are cut in a particular way with the sternum bone, cartilage and rib tips removed so that a well-formed, rectangular-shaped rack is created for presentation."
that's what I been doin wrong leaving the frickin membrane on didn't know how to get it off now I do... THANKS!!
It doesn't hurt anything leaving it on
Yea, personally, I like to leave it on. It can give the rib a bit of pop, and otherwise has a nice bit of chew with really good flavor. Not for people who like simple convenient easy to eat food, but in my book, removing it is a waste.
@@frankzhang7529 The membrane makes the difference between everyone eating them like the juicy tender piece of meat they become and leaving it on for someone who likes to spend and hour eating a half rack because they like to chew on foods like a bulldog. I bet you eat your steaks well done too!
Fuck all of the lots of yakta----yak bar----bee----que euin rap , just do the best you can do on video and the work will be done
I score the membrane when I’m cooking a bunch of ribs but if it’s just 2 racks I take them off
Another thing I have found that works on removing that membrane, is a tomato "corer" ..the little toothed spoon looking tool used to scoop the stem core off the top of a tomato .. The teeth of the corer grab the membrane well and let you pull it easily.
i use a catfish skinner to pull the membrane off the ribs works way better than a paper towel or cloth towel
Wtf is a catfish skinned lol... I'm from Canada
If you're cooking ribs to eat just leave most the extra trimmings on the ends anyway. Just pull the membrane off, rub them, and toss them on the pit. The trimmings won't burn if you wrap your ribs for the last half. Then you can take all of those little bits that fall off in the braise and make sandwiches out of them. Usually when I buy spare ribs they have a lot more length on them with a big round skirt. That's good meat. If nothing else if you HAD to trim you could make sausage out of all of it.
Aaron: you're watching bbq with franklin, I'm aaron
Me: then who the hell is franklin
Aaron: shut up and eat my bbq
MULTIPLE PERSONALITIES!
The fact this man stresses about which way to put the rub on the back side of the ribs tells you everything you need to know about why this man is BBQ legend.
I use the st.louis style ribs and they work great for me
Yeah, I wanna try some soon! The fact that he says to not use other types of ribs throws me. Had some great baby backs a few days ago
Hey Franklin 👋 👋 👋 👋 👋, I'm in Akron Ohio, love your channel, never been to Texas, every were, but not to your world 😉, my bucket list with my wife!
Catfish skinner takes off membrain really well
Never thought about that. What a good idea.
I used the 3-2-1 method with apple juice basting ever hour. My POs smoker did not get hot enough, so I used my gas grill with the ribs wrapped in foil for the last hour. 2 outside burners, 1/4 heat for 45 mins till the ribs hit 165. Came out amazing.
This was a really good rub. I tried it on some ribs today. Definitely good. I broke it down like so: 1/2 cup black pepper, 1/4 cup salt, 1 tablespoon of granulated garlic and 1T granulated onion, just under a tablespoon of chili powder, and a tablespoon of paprika.
You could add a cpl teaspoons of cumin too. Pinch of Cayan
You sir, need your own show! You have the personality and talent!!!!
It stung me every time he threw meat in the trash...otherwise awesome vid!
Agreed. I love these videos but that's my only disappointment so far. Also home cooks usually would like to get the most for their dollar so I always look to use every part of what I buy.
@@Meggs23cooks in restaurants even more so. Thats what baffles me
This is a great piece of meat. Which I will dispose of.🤨
Facts! me too. His nonchalant wasting of food is a bit disturbing. Especially in today's uncertain financial climate where every crumb of food matters in my house.
Exactly. Spare ribs taste better but require trimming for an even cook. Those trimmings I season with Flavor God's garlic lover's and refrigerate because the next day I throw the trimmings in my slow cooker with pinto beans, Brown sugar, sliced onions, celery and green bell pepper. Cooks for 12 hrs. Absolutely the best.
Noticed the HEB brand garlic powder. I love shopping at that place, and love your videos. Fellow texas smoker here. Keep rocking brother.
Haha, I was like, "is that Hill Country Fare?"
Only Texas people will understand.
At 5:16 he did it again! GOOD LORD! Somebody stop this man!
I definitely used your technique here and they were awesome!! I wish I could post a picture here
LOL, I'm watching all that trim go into the trash can and I'm thinking "I want that trash can!!"
what a waste. its a shame and not funny
My dogs and cats will have a feast
right?
frantahouska shut the fuck up
@@texasowl5356 someone’s booty hurt 😐
You save the skirt and trimmings.
Brown in olive oil and and use it for the base of tomato sauce. That stuff is gold bro!
Good job Franklin you're the man
This man has forgotten more about BBQ than I will ever know.
OMG...put those little pieces on the grill as treats you snack on while the ribs are cooking!
I usually take the last three or so bones and about down to about half an inch away from the bone on the meat side. I also use all the trimmings to make the chili that's served with it. But if I am not taking these to a picnic or cook out and they're just for my lazy Saturday summer day, just like this.
Why do you think he threw it away? Just because he dropped it in some bucket, doesn't mean it's going to waste.
So U think he kept the membrane ?
Cuz he said it
Listen here dum dum
Did I just hear a Texan say TriTip? Good Lord hell hath frozen over. Love the show love your BBQ.
What happened to the TH-cam videos you were making?. Food looked so good
My father and I opened a restaurant. We wanted to have a smoker but the city said it either had to be in or attached to the building. We putt in for a permit to get one built into the back but a guy on the city board lived right behind us and didn't want to smell smoke so no permit.
Ah Franklin, the pieces you're tossing away can be used in my jambalaya!!!
You are right James, that's why he is always saying that he could eat those parts as "snacks". He is just focused on the ribs as a whole!
A real chef never throws anything away
This guy is well known and has is own place and all you experts are critizeing him ... HaHa
LOL YEP....that's TH-cam in a nutshell
Well as I’ve looked in the comments no one is criticising his recipe just his behaviour on throwing away edible meat!
just because he has a restaurant doesn't mean he's not a pretentious asshole! I'm sure the ribs are good but he does waste a lot & is rather condescending. 1+1=dick
Question:
I took my ribs out of the smoker last night at 12:30 am and left them wrapped in foil on the counter. Then I fell asleep and forgot to put them in the fridge. Woke up at 7:am and realized my ribs were still sitting out. Are they OK to eat? I have to give a sermon tomorrow and the last thing I need is intestinal issues, if you know what I mean.
Thx for the non-cross contamination style. Have a good one !
I have made these a few times now and I follow your instructions to the "t" and I will say this...Rib Perfection every time! Thanks so much for great detailed instructions. I have done ribs and brisket your way...but I would love to watch chickens. I have great success with them already, but I would love to see what you do. Thanks so much for these videos!!
Gotta love those HCF spices and oil.
I noticed that too. no Sysco restaurant supply seasonings.
I tried my best to make the same rub and cooked ribs how I usually do. I let the salt/pepper rub stay on the ribs for about 6 hours before I smoked em. They were super dry, is it because the salt dried them out? I see you just put the rub on right before you cooked them, maybe that's where I messed up. Love the vids Franklin! :)
Salt/sugar mixes on meats draw the moisture out and begin a curing process. Try to only let them sit with a rub for about 30mins-1hr tops. A couple hours if you're feeling adventurous.
catfish skinning pliars are the bomb when removing the membrain...
Ya buddy, went to south Florida and got introduced to them. Amazing for a lot of odd jobs.
Definitely dragged this on more than it needed to be
7:07 “I like getting lucky!” Lol 😂
Just made these for the fam! Amazing!!! Best ever!!!
Thanks for sharing your methods. 👍🙏👏🏻
Boy did my dog get pissed off when you trashed the trim meat, he didn’t talk for days.
Dog. Or another Human PerhapsAlso
bro why you swearing
gavin mclean its the internet. are you 5?
Favorite line... "... and what the membrane is, its exactly a membrane, its a membrane."
Thanks for your video
I will try your suggestions here in Aussie. 😁🖖🏽
This to me seems so much simpler. You have seen tons of other videos from the 3-2-1 method to throwing tons of margarine and brown sugar on ribs before wrapping. I never understood why all of this is needed.
I like your videos straight and to the point instructions and detailed illustrations.
Margarine & brown sugar etc are what people use when they are making competition ribs. You can't eat those as a whole meal. Those are meant for the one-bite judges.
I would like to see Aaron do skirt steak(fajitas).
This is an awesome video, thanks. I tried this a few months ago, but I didn't trim off the breast bone, or any of the extra fat/meat above the bones. That was a mistake, because the ribs ended up undercooked and way too fatty. I ate some anyway and it got me a little sick and I was grossed out for meat for the next month at least. I think I'm ready to try again, and this time I'll trim the rib properly. My smoker is a Cookshack.
This guy is an awesome cook but cant believe how much meat he throws away.
Sausage meat.
With his prices, it don't matter.
@@michaelstephen86 His prices are the way they are because he wastes
@@michaelstephen86 Wasting is never good practice tbh.
@@gccstan31 BBQ is something where the prep directly affects the end result, and why spend time and energy on something that doesn't sell, I suppose.
Just used this today for rub ideas and what not. Good call Aaron. My ribs were amazing.
His bbq costs so much bc he needs to cover his losses from what he throws away if he does that to 60 racks of ribs that’s crazy
I think he turns his scraps into sausage and BBQ beans.
He turns the scraps into sausage
Yea I agree with the other replies. He is doing that for video tips on showcase cooking only.
He makes some of the best bbq in Texas it should be priced high lol
His bbq costs so much because he can get it. Sells out every day, line around the corner. Why would he do it for less when he can get it? It's the definition of capitalism and supply/demand.
In my life, I’ve pulled membranes off of 100’s of thousands of ribs. You just use your fingers. Get a finger under the membrane, in between 2 ribs, on the clean side or side where the rib curls more and once you get a grip, it pulls right off.
To those saying Mr. Franklin wasted meat, I don't exactly disagree. However, if you have truly never trashed any perfectly edible food before in your life, I will eat my fucking hat. He tossed, maybe, 6 oz of edible meat. He could have put it aside, made another dish, sure. But try to have some more perspective before you go on about wasted food. I mean, you're gonna blast Franklin over >1lbs of meat? Your local supermarket tosses 1000's of pounds of food per week; you're vilifying the wrong guy! For what its worth, i'm a farmer. It's a small, diverse, organic, vegetable operation, and I know what it's like to be inundated with excess product. Even after donating to food pantries (10's of thousands of pounds per year in our case), we still get left with some excess, and frankly preserving and preparing every bit of food is simply more hours of effort we can't afford.
Well said, Adam!
I would agree with you if we were just talking about 1 rack of ribs, although i would still save it for a stock or red beans (i'm from New Orleans). But in his case, it isn't just 1 rack of ribs. He probably goes through anywhere from 25-50 in a weekend easily. At your guess of 6 ounces, thats anywhere from 9.3 lbs to 18.75 lbs of wasted food in a weekend. All of that could easily go to families in need or shelters to make many different things. I think it's just an opportunity going to waste and not only the food being wasted.
Eat your hat.
Adam Mahon 6 oz my butt the flap was more than 6
Jason Rogers someone got to feed the rats at the dump
It's Franklin BBQ 900 E 11th St. It's only open for Lunch, and opens at 11am. You have to get there early to guarantee they'll have enough as they run out everyday! I'd show up before 10am and be prepared to hang out and drink some beer. It's worth it. It's so worth it.
"Make sure to buy Spare Ribs, ..." so you can then trim them to St Louis.
He didn't trim them to st. louis. The tips are still attached.
Chef Knife looks like a Wusthof Icon.
you could avoid trowing all that meat away
To anyone reading this, use catfish skinners for the membrane. Takes all of about 10 seconds.
After he gets through trimming this rack, he has St. Louis style ribs
That was not a full St LOuis style trim
Notes: The video is great but I like to modify. I don’t agree with the texas style of seasoning. I think a rub with some more flavors is better.
Try this rub, It's amazing:
www.amazon.com/Chef-Blairs-BBQ-Red-Eye/dp/B00IQZZBUA/ref=sr_1_3_a_it?ie=UTF8&qid=1474652347&sr=8-3&keywords=red+eye+rub
The real take away is:
1) I do prefer spare ribs, but baby back is good too
2) Smoke for 3-4 hrs then sauce and cover with foil, and let smoke for another 2 hrs (trust me I’ve tested the shit out of this).
3) Use beer or soda in with your water pan
Happy Smoking!
I read your book and I thought it was amazing!
hahaha - You're a funny guy Franklin - excellent teaching technique's. Keep it up
"and what the membrane is, it's exactly a membrane. It's a membrane!"
Man. This is tough watching this during the quarantine.
I don't love bbq sauce... I could drink the stuff I just made under his recipe.
great point on the salt... it's easy to oversalt ribs... I like the rub recipe - love the show