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.
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.
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 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...
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.
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.
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.
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.
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.
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!
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.
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.
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...
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 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!!
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.
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.
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.
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.
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.
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!
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!
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 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.
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
No. Olive oil is a very thin oil that will disappear almost completely or "render" away during the smoking process and almost help to carmelize the meat with the rub, heck the smoke will even flavor the oil itself so it will penetrate the meat. Good question though.
Aaron, you are master! I did have a question about the oil. I get that it sticks and I get the spices are soluble. However, I would think the oil would prevent smoke from penetrating the meat?
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.
A question for Texans, from a guy in the UK. Do you normally not marinate your meat, like in this video? I'm still experimenting with ribs, and have tried marinating them in apple juice, but I'm looking for a real southern inspired style. Loving the amount of pepper used!
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 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.
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
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."
Aaron, I have just discovered your channel as i have gotten a smoker for an early Christmas present and it looksl as if you haven't posted a video in a few years. I don't know if you still check your account but I wanted to tell you that I love your videos and am looking very forward to using some of your tips very soon. Be well and Merry Christmas!!
As a guy that is still relativley new to the smoker aspect of BBQ i have heard about Aron Franklin for years from my sister who still lives in Texas and i think i am one of his biggest fan"s no doubt would love to meat him taste his brisket and just have a conversation w the Man i am trying to get started w a side buisness of my own doing the same i Love Love Love smoking meat it is truly my passion and Aron Franklin is truly a Master of the art,look forward to meeting you one day,Grizzly Bear BBQ..
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.
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.
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.
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 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...
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 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.
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.
Tried this for Mother's Day. Spot on. They were delicious and got rave reviews from the family.
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.
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 😊
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.
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
Aaron Franklin seems like a chill dude. This vid was super useful, thanks!
This is awesome. We need more people like him in the world.
Nah, don’t need more food wasters
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. 😁
I always sear the trimmings in a pan for the dogs. They love rib day.
Same here, they also love Brisket Day!!!
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.
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.
This is my former teacher. Love this brother.
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!
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!
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?
That tip is the best part. Sure it will cook more and get overdone but its taste is like a pork jerky. Phenomenal.
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.
You sir, need your own show! You have the personality and talent!!!!
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...
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.
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.
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.
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.
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!!
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.
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.
Good job Franklin you're the man
Just made these for the fam! Amazing!!! Best ever!!!
Thanks for sharing your methods. 👍🙏👏🏻
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.
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.
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😁😉😱😉😂😇😝😛😏😒😒😏😠😟😟😡😨😰😩😤😤🤕🤕🤕🤕🤕🤕🤕🤕🤕🤕🤕🤕🤕👿👿😈😈😈😈👿😼😼😼😼😼😼😼😼😼😼😼😼😼😼😼😼
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!
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
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!
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
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 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
I definitely used your technique here and they were awesome!! I wish I could post a picture here
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
Did I just hear a Texan say TriTip? Good Lord hell hath frozen over. Love the show love your BBQ.
At 5:16 he did it again! GOOD LORD! Somebody stop this man!
Aaron, does the oil not prohibit the smoke from penetrating the meat? Thanks for the vids!
No. Olive oil is a very thin oil that will disappear almost completely or "render" away during the smoking process and almost help to carmelize the meat with the rub, heck the smoke will even flavor the oil itself so it will penetrate the meat. Good question though.
Also, the natural fats and olive oil will almost help retain the smoke after it penetrates the meat as well.
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
Man. This is tough watching this during the quarantine.
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
Aaron, you are master! I did have a question about the oil. I get that it sticks and I get the spices are soluble. However, I would think the oil would prevent smoke from penetrating the meat?
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!
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.
Catfish skinner takes off membrain really well
Never thought about that. What a good idea.
A question for Texans, from a guy in the UK. Do you normally not marinate your meat, like in this video? I'm still experimenting with ribs, and have tried marinating them in apple juice, but I'm looking for a real southern inspired style. Loving the amount of pepper used!
What happened to the TH-cam videos you were making?. Food looked so good
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.
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 😐
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.
7:35 Channelling perfect Jeff Goldblum Jurassic Park laugh vibes
🎯
A real chef never throws anything away
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?
Thanks for all you do - Keeping it simple!
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.
Wow this man is the Gordon Ramsay of BBQ I love it
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
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."
OMG...put those little pieces on the grill as treats you snack on while the ribs are cooking!
Aaron, I have just discovered your channel as i have gotten a smoker for an early Christmas present and it looksl as if you haven't posted a video in a few years. I don't know if you still check your account but I wanted to tell you that I love your videos and am looking very forward to using some of your tips very soon. Be well and Merry Christmas!!
If you save that meat, add a couple carrots, and some onions...Well, then you got yourself a stew going!
Just used this today for rub ideas and what not. Good call Aaron. My ribs were amazing.
All the people crying about wasted food would be shocked if they saw the extent of what gets thrown away in most commercial businesses.
Many people don't know that, so I'm glad you mentioned that fact.
And the French just outlawed wasting good food - edible food waste is a crime whether it's legislated as such or not, it is morally indefensible.
Someone who does not like to see food wasted would not enjoy knowing about more food being wasted. How insightful.
Doesn't make it right
We already know that. So now we are being encouraged to do this at home. Right?
This man has forgotten more about BBQ than I will ever know.
Not into the throwing away of perfectly good pieces.
@Wayne lawson Thank you.. I was like WTF!!
Oskar Funes such a waste.
I lost quite a bit of respect. Sigh.
He doesn’t have time to deal with it.
Pretty sure hes gonna make some sausages out of that.
@@IgnatiusJReilly10 Who fucking cares? Mind your business.
I love this guys videos
Gotta love those HCF spices and oil.
I noticed that too. no Sysco restaurant supply seasonings.
hahaha - You're a funny guy Franklin - excellent teaching technique's. Keep it up
7:07 “I like getting lucky!” Lol 😂
Aaron, I have noticed on a few of your videos that the damper remains open. Would like more detail about temp control.
jcarey65 If you watch his Master class he keep the fire small as the Air flowing during the entire cook
I read your book and I thought it was amazing!
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.
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!
As a guy that is still relativley new to the smoker aspect of BBQ i have heard about Aron Franklin for years from my sister who still lives in Texas and i think i am one of his biggest fan"s no doubt would love to meat him taste his brisket and just have a conversation w the Man i am trying to get started w a side buisness of my own doing the same i Love Love Love smoking meat it is truly my passion and Aron Franklin is truly a Master of the art,look forward to meeting you one day,Grizzly Bear BBQ..
you could avoid trowing all that meat away
That looks great, but what do you think about marinating in apple juice?
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.
How do you feel about brown sugar? I know that's more of a Memphis style, but I've lots of positive comments when I make mine in that style.
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.
great point on the salt... it's easy to oversalt ribs... I like the rub recipe - love the show
If he says it, then it's gospel - end of discussion !!!
I love that he wasted all the meat. You sir get a thumbs up!!
"and what the membrane is, it's exactly a membrane. It's a membrane!"
Thanks Aaron. Another great video
Thanks for your video
I will try your suggestions here in Aussie. 😁🖖🏽
Monsieur Franklin
I use wood chips on my Weber grill to smoke should I soak them in water or not?
I would like to see Aaron do skirt steak(fajitas).
Cant u use the ends for rib tips? Rib tips are the best..