If this ever gets to you Franklin, you inspired me with your BBQ vids a decade ago to do barbecue where the only thing people knew was the gas grill. When the vids stopped I was sad, but I kept going, made my own smoker and never looked back. Thank you and PBS for bringing it all back!
My Grandfather raised and butchered his own Black Angus beef. I wish I would have got his gound beef recipe from him before he passed away as it is the BEST ground beef I've ever had. I have never in my life tasted ground beef with the flavor my Grandfather's ground beef had. Whether it was pan-fried, grilled, or eaten tar-tar, there was a very unique flavor to it. There are times when I think about my Grandmother cooking burgers and my mouth will start watering...lol I'm sure a lot of it was due to how the cattle were raised, but I'm also sure there was magic in the mixture of cuts he used.
It was raised without steroids, antibiotics, growth hormones, etc. A friend of mine and I butchered a dairy cow that had been fed an all natural diet. People I shared the meat with were saying,"That meat had the best flavor!!!!"
It was certainly how he raised his cattle and how fast he butchered them. The speed at which you get from live animal to packaged meat is CRUCIAL. If you hunt you’d probably know that by experience. I wish we still had stuff like that, sounds incredibly delicious.
I’m a vegetarian who cooks for my family of omnivores, and I found all of this fascinating. I would have happily listened and watched Leslie cut beef all day long. She was so enthusiastic and engaging, and I learned a lot from her.
My mother is from Taylor, so I've eaten at Muellers many times. The back of the t-shirt says The Gospel according to Louie, 9 parts pepper to one part salt. Sounds like too much pepper, but their bark is like no other. I always get brisket and a beef rib, just for the bark.
I did a 6 rib rack a couple of weeks ago. Finally managed to get a great bark on it, ribs just slid out and flavour was amazing. Simple SPG rub on it used english mustard as a binder.
Are they also the best meat to eat though?😅. No, that was a rethorical question, I fully agree ribs are way better than brisket!! They are indeed expensive though, I would get the 5lbs for about 120usd in Panama 😭
I learn so much from Sir Franklin each time I see one of his videos, no matter how short or how general his information is. Thank you, sir, for your information and your wisdom!
Thanks for all of the BBQ knowledge that you share with us, Aaron. My family and friends also send their appreciation as my cooking is so much better for it. You rock!!! 👍😁
Excellent video. I have about 8 pounds of beef ribs waiting for this video in the freezer. Never made them before so gathering information. Thank you!!!
Thank you, for teaching me things that I didn’t know. In my mind, this is what makes you as great as you are because you have a passion to learn and understand everything that is involved with your true gift! Way to go! Thank You!
Love it and finally someone explained the difference between regular- and kosher salt! I normally use Argentinian BBQ salt (sal parrillera) which is also more coarse.
I was there in June. Was shocked to hear they had beef ribs on a Friday, absolutely mind-blowingly delicious. Aaron is the nicest guy who also happens to be a savage master of his craft.
I find that smoked short ribs are incredibly rich and could use something to cut that richness a bit. Do you think the vinegar-based hot sauce helps in that regard at all?
Everyone says Beef Ribs, but there is a big difference in taste and texture between beef plate ribs and beef back ribs. I personally love beef back ribs. They are off of the ribeye. There is less meat on them and the ribs are smaller, but I prefer the taste and texture. When someone says beef ribs, I always wonder...which kind of beef rib are they taking about?
I remember watching a butcher at my local market, break down a side of beef. Most people are meat cutters ,not butchers. Being a butcher is a lost art.
Mister Doctor Franklin, Is it a myth or true science about most cows lay on their right side so getting up with their left leg makes that side stronger thus a better brisket? I've had a few Modelos so may have gotten that mixed up, but you know what I mean. BBQ guy in Houston
I tried to share this with my friend in Japan, but it said it's not available. Any reason why? PBS Eons and PBS Space Time work for him iirc, and education knows no borders. Plus this is supposed to be public broadcasting. Which should also know no borders. -_-
The beef ribs at my nearest supermarket are awful. They have very little meat. I only buy them a couple of times each year for my dogs when they are on sale. I would love to be able to purchase to the beef ribs I saw in this video.
You can’t find good beef ribs in my local store most butchers here rename all there cuts period, like mostly grocery stores, just sell it put sirloin in the name even if it don’t make sense.
We only have one local butcher that sells the plate ribs, and it's a 45 minute drive, so I always end up spending way too much $$ there to justify the trip :-]
Still hungry? Find more shows in this playlist: th-cam.com/play/PLQMKh4LBO6xOpyZJ7NXKBOww9gcA9Y0P3.html&si=j8yUiOTvWW_zcVp4
If this ever gets to you Franklin, you inspired me with your BBQ vids a decade ago to do barbecue where the only thing people knew was the gas grill.
When the vids stopped I was sad, but I kept going, made my own smoker and never looked back. Thank you and PBS for bringing it all back!
I watch these episodes religiously, please never stop makin them.
These are being re-uploaded on TH-cam, so you can find them all on other channels since they were aired in 2015!
Aaron Franklin is a national treasure
He must be protected
He’s a tnuc
@@Dirty_Bird traditional barbecue is very important to our culture as Americans
@@TH-camPremiumDude lies
I’ve met him several times. What you see is just who he is - just authentically himself.
Probably the nicest and most humble professional pit master I've ever met.
I smoked a pair of dino ribs on my birthday. 8 hours, 2 hour rest, beautiful bark and you could eat them with a spoon. My favorite BBQ.
My Grandfather raised and butchered his own Black Angus beef. I wish I would have got his gound beef recipe from him before he passed away as it is the BEST ground beef I've ever had. I have never in my life tasted ground beef with the flavor my Grandfather's ground beef had. Whether it was pan-fried, grilled, or eaten tar-tar, there was a very unique flavor to it. There are times when I think about my Grandmother cooking burgers and my mouth will start watering...lol I'm sure a lot of it was due to how the cattle were raised, but I'm also sure there was magic in the mixture of cuts he used.
It was raised without steroids, antibiotics, growth hormones, etc.
A friend of mine and I butchered a dairy cow that had been fed an all natural diet. People I shared the meat with were saying,"That meat had the best flavor!!!!"
It was certainly how he raised his cattle and how fast he butchered them. The speed at which you get from live animal to packaged meat is CRUCIAL. If you hunt you’d probably know that by experience. I wish we still had stuff like that, sounds incredibly delicious.
Thank you PBS for your specials with Aaron. He's funny and great at delivering what you need to do to be successful. 👍
I’m a vegetarian who cooks for my family of omnivores, and I found all of this fascinating. I would have happily listened and watched Leslie cut beef all day long. She was so enthusiastic and engaging, and I learned a lot from her.
My mother is from Taylor, so I've eaten at Muellers many times. The back of the t-shirt says The Gospel according to Louie, 9 parts pepper to one part salt. Sounds like too much pepper, but their bark is like no other. I always get brisket and a beef rib, just for the bark.
Never clicked on a video so fast.
😂 same here
Right?
Same
Baited 🤣
I did a 6 rib rack a couple of weeks ago. Finally managed to get a great bark on it, ribs just slid out and flavour was amazing. Simple SPG rub on it used english mustard as a binder.
I will take all the tips from one of the best Texas BBQ Chef/owners in the State where BBQ is born!
Beef Dino ribs are BY FAR the best piece of meat to smoke IF you do it right. This is so awesome!
shhhhhhhh!!! don't tell everybody.. keep letting waste all their time with brisket LOL
HEB has 5lbs of it right now for about 75$
@@kr4yzi32kya they’re crazy overpriced tho or I would do it all the time.
Are they also the best meat to eat though?😅. No, that was a rethorical question, I fully agree ribs are way better than brisket!! They are indeed expensive though, I would get the 5lbs for about 120usd in Panama 😭
I get them for $7.99 at Winco.
I tried your rib method. Works GREAT!! Thanks for the help!!
I learn so much from Sir Franklin each time I see one of his videos, no matter how short or how general his information is. Thank you, sir, for your information and your wisdom!
Thanks for all of the BBQ knowledge that you share with us, Aaron. My family and friends also send their appreciation as my cooking is so much better for it. You rock!!! 👍😁
Excellent video. I have about 8 pounds of beef ribs waiting for this video in the freezer. Never made them before so gathering information. Thank you!!!
I learned everything from his videos . Love this guy
OUTSTANDING ❗️
Thank you so much for your time and effort this is just great info .
I'll be preparing some for Thanksgiving wish me luck 😅 !!!
I'm in Northern Alberta, raise 18mo steers for my own meat. Beef ribs are a treasure, overlooked here.
Thank you, for teaching me things that I didn’t know. In my mind, this is what makes you as great as you are because you have a passion to learn and understand everything that is involved with your true gift! Way to go! Thank You!
Thanks for taking the time to make this video
Love it and finally someone explained the difference between regular- and kosher salt! I normally use Argentinian BBQ salt (sal parrillera) which is also more coarse.
Just got back from Austin and had my first beef rib. This is wild timing.
I was there in June. Was shocked to hear they had beef ribs on a Friday, absolutely mind-blowingly delicious. Aaron is the nicest guy who also happens to be a savage master of his craft.
You own an old Austin car?
@@mikestavlund3052
What
Love Beef Ribs! There was a place in the stockyards back in the 90s that had all you can eat beef ribs.... I so miss that. Gone but not forgotten....
Is there a better cut of anything . I like a carelmalized Kraft hickory smoked sauce on them and pork chops .
Riskys
@jimmyfumbanks6081 Kraft is the worst BBQ sauce in the world. Stop ruining good BBQ
You learn something new every day ❤
Such an unassuming character, becoming a BBQ genius
Dude this series is awesome. So looking forward to going to his restaurant next year
I swear I could watch this guy discuss the recipe for ice cubes and be fascinated and entertained.
Unhhh, what
LOL hilarious but I know what you mean
Good video. I would have liked to see the whole cow cutting up portion. I was really getting into that - pretty cool.
Check out the Bearded Butchers. They have several videos on processing cow, bison, pig, sheep, you name it!
Good to watch something like this and relax. The world is gone, so nuts and i forgot about it for a few minutes
Ohhhh, look at all that goodness. I love, love, love Texas BBQ. Thank the old gods and the new for these folk keeping this alive.
Great video. Thanks Aaron
Awesome… born and raised in Collinsville Illinois also.. home of the giant ketchup bottle.
Perfect timing, I making some of these tomorrow!
Been using this technique for my beef ribs for a few years now. Outstanding every single time.
What size of pepper you use and what ratio of kosher salt to pepper ty.
I've never smoked beef ribs but I'm definitely going to soon.
I find that smoked short ribs are incredibly rich and could use something to cut that richness a bit. Do you think the vinegar-based hot sauce helps in that regard at all?
Cranberry sauce
I love to do that cut. Salt and pepper is all you need. Local butcher gives me good deal on them.
I always giggle when meat cutters wear a hard hat. I especially giggled that students were wearing them. Love your videos on smoking! Thanks
18:18 Imagine being a butcher and aaron franklin walks in to quiz you about ribs 🤣
I got my new stick burner in last month.....and beef ribs are the NEXT item to try!!
I thank God that I'm not a vegan.....
;)
That's it, next time I'm at Academy I will be picking up and Old Country pit!
Great video, thank you! The comment about the marrow, though..... lol.
The moment I saw Aaron Franklin I had to watch. He and miss tootsie are my mentors in bbq
German influence and dedication to work for perfection...
I have had the same smoker for 5 years,a Pecos dam good smoker.
Fred Fontaine is one heck of a French-Canadian name.
I just watched a show is very knowledgeable
Og talking shop to the real og.
Mouth watering conversation
I just bought some beef ribs today!!
Everyone says Beef Ribs, but there is a big difference in taste and texture between beef plate ribs and beef back ribs. I personally love beef back ribs. They are off of the ribeye. There is less meat on them and the ribs are smaller, but I prefer the taste and texture. When someone says beef ribs, I always wonder...which kind of beef rib are they taking about?
In some ways this feels like a (now) classic, 80's & 90's PBS food/cooking show. How much of that was intentional, I wonder? Anyway, I dig it.
One of main reasons his bbq is so great is the quality of ingredients. I could never buy a brisket like that at any cost.
It's been a long time since I've seen a grocery store with a proper butcher.
Great video! Inspiring
What model is that offset?
Do you use a damper in your backyard smoker
Noticed you left the silver skin on. Is that better than trimming it off? Would have thought it would leave the top too chewy to bite through.
This was awesome!
Some of us would know what to do with quarters.. great episode, layin down the
k-nowledge. 🤔
Wait. Are these old episodes?? Did Aaron do more with PBS?!
I remember watching a butcher at my local market, break down a side of beef. Most people are meat cutters ,not butchers. Being a butcher is a lost art.
Great video
Why is he spritzing?? @22:04
Cool video on ribs
Great video 🇺🇸
Arron your such a nerd 😎 but I’m ready to eat barbecue 🍗
Beef is at the top of the list of foods with the highest carbon footprint to produce.
Dark chocolate surprised me at number two.
Haha. Vegans love dark chocolate ( well it's vegan friendly ) but complain about beef.
I am amazed how he didn't even trim them. Thing with BBQ is that everyone does it exactly how they like it
I think I couldn't stop petting that cow 😂
Great video! Thanks!
Those hard hats are hilarious.
You’re seeing bits and pieces of the Texas A&M BBQ Summer Camp. This is for enthusiasts, not students.
Mister Doctor Franklin, Is it a myth or true science about most cows lay on their right side so getting up with their left leg makes that side stronger thus a better brisket? I've had a few Modelos so may have gotten that mixed up, but you know what I mean. BBQ guy in Houston
Thats funny my man!
I actually like beef ribs better than brisket. I don't smoke them as much as I should. I need to work on that.
I tried to share this with my friend in Japan, but it said it's not available. Any reason why? PBS Eons and PBS Space Time work for him iirc, and education knows no borders. Plus this is supposed to be public broadcasting. Which should also know no borders. -_-
So Aaron doesn't remove the thick silver skin on top of the ribs before cooking?
That thumbnail is simply so clickable and likeable. I liked it before I even watched it
Does PBS still have BBQ University
The KING of BBQ
Awesome!
Central market is no ordinary neighborhood grocery store… still awesome though
At the 9:56 mark, tell me I didn't see what I thought I saw. Knife skills?
What size of pepper is that.
Beef ribs are the true 👑 of Texas BBQ not brisket
I personally also really enjoy beef back ribs not just the dino ribs
Thank you cow.
The beef ribs at my nearest supermarket are awful. They have very little meat. I only buy them a couple of times each year for my dogs when they are on sale. I would love to be able to purchase to the beef ribs I saw in this video.
16:21
No wrap ❤
This takes farm to table phrase. To a whole new level.
Plate short ribs is THE beef ribs
I didn't know Steve-O's brother was a pitmaster?
He almost knocked down that lady over beef here 17:51 😂
So Louie Mueller holds their beef ribs in a hot water bath? Twice it showed them unwrapping cooked ribs.
Sure enough looked like some Sous Vide Action.
You can’t find good beef ribs in my local store most butchers here rename all there cuts period, like mostly grocery stores, just sell it put sirloin in the name even if it don’t make sense.
This video was like watching sesame Street/electric company, but with beef and smoking meats.
I liked this video before watching it, just saying.
We only have one local butcher that sells the plate ribs, and it's a 45 minute drive, so I always end up spending way too much $$ there to justify the trip :-]
It's a shame that Franklins is a staple in Austin, yet Austin PBS doesn't show this. Hence why I don't support my local PBS.