Hey bud. Thanks for checking this out 🙌 the rib tips were left on. The other thing removed was the sternum (breast bone) so that we were following his method.
@@PostalBarbecue I will be trimming the same, then I wrap them parts in foil and cook them up, then deboned. The dogs then get some tasty pork parts with dinner! They don't get my ribs with all them seasonings on them. Nothing goes to waste.
Over the last 30 years, I've experimented with many styles of smoking ribs. Wrapping, no wrapping, foil wrap, paper wrap, sauce or no sauce, etc., etc. For what my family and friends seem to prefer, and especially me, is no binder on the ribs, not trimming them all the way down to St Louis, I remove the membrane, ribs in whatever style dry rub I've got, and no wrapping. I smoke them at 225 degrees for about 5 hours and off they come. They get spritzed with apple cider vinegar along the way as well. Let stand for about 20 minutes then cut and eat. No complaints. Great video, btw. I've been to Aarons restaurant...always good.
First meat I ever smoked, 5, 6 years ago, was a pork butt (Boston butt) per Aaron Franklin's video from maybe 10-12 years ago, followed it exactly, post oak too, and it still is the best one I made ever. Recently duplicated it a month ago and it was fabulous, drew raves from some experienced smokers wanted to know all about it. For sure his seasonings and techniques are the simplest compared to everyone else. Others seem to be 'gimmicky' whereas Aaron sticks to the basics of what good is. 👍👏
Having switched from Traeger+ to Asmoke, I'm blown away by the convenience and versatility Asmoke provides. The temperature control on Asmoke is a game changer - it's so precise and maintains a consistent cooking temperature, making my BBQ ribs turn out perfect every time. The added flavor of the wood pellets is another huge advantage, giving the ribs a beautifully smoky taste. I also love that it's environmentally friendly, using pellets made from recycled wood materials. Plus, the rechargeable battery is a major plus, allowing me to grill anywhere without needing to be connected to the grid. I have never regretted making the switch to Asmoke - it's truly transformed my grilling experience. #Asmoke.
I have a couple things to add here. #1. Aaron uses Olive Oil not mustard. #2. Aaron's rub consists of Kosher salt, coarse black pepper, chili powder, granulated garlic powder,onion powder, and paprika. #3. When applying rub, he starts with meat side up. He also normally doesn't take off the membrane after the rack is trimmed. #4. Wood? Post Oak
I’m sure he does it other ways and always is tweaking. This was his exact method in his masterclass to see how well it actually would turn out following it exactly as he teaches.
Oil and mustard either or both. You can add some oil after they've been smoking for a few wrapped with foil, garlic cloves, onion, citrus etc. I keep the brisket and belly section. Just have to square it off a little bit. I tried a spicy rub this time and just wrapped them up with onion, garlic infused oil, lime slices 😋
For anyone that was looking for the man himself explaining how to make ribs on youtube, here you go: BBQ with Franklin: Pork Ribs part 1: th-cam.com/video/0eSFdddaRnk/w-d-xo.html BBQ with Franklin: Pork Ribs part 2: th-cam.com/video/GMQ7g2EJMoM/w-d-xo.html
Although Aaron has many videos, they are not exactly the same. The MC offers a LOT that is not on the earlier videos. The MC series has a HUGE plethora of classes, so you don't subscribe to it for just one video.
Awesome. My only feedback that I’d change with this method is shorten the cook time in the foil a bit. This was his instructions 100% to see how well the home cook could follow along. I’d check them 20 minutes earlier for doneness
I know spares are cheaper than the other cuts, and that's what I cook, but I never trim them. That's some decent meat you're throwing away. If there are some bones or cartilage, whatever, I'll eat that piece. I may trim off some fat, but very little. I remove the membrane, I kosher salt them the night before or early in the morning, use Worcestershire sauce to bind Lawry's Seasoned salt, 16 mesh black pepper, garlic powder and a bit of cayenne. ~3 hours on my WSM at ~250-260, ~1 & 1/2 hour foil wrap with sauce and then let them rest a half hour after popping open a small vent in the foil. Another coat of sauce and they come out amazing. I use B&B lump oak and some hickory, pecan and apple wood chunks for smoke. I don't like over done ribs, mine are juicy and are perfectly bite through without falling off the bone.
Cherry wood! Just like my favourite wine - Tokai - is kept in cherry barrels, which gives its unique flavour. I crave ribs now... Living in Birmingham city centre (UK), and will continue to live in a flat for year from now, chances I'll get a barbecue are slim. This was very satisfying to watch and I'm sure I can take some ideas away from it. Subscribed too!
If you happen to travel to Oxford, ''Willsons BBQ'' is right off the M40 in Bicester. He does Aaron Franklin style ribs. He has a whole youtube channel too. Service is weekends only I believe.
Hi Postal BBQ. You said they were overcooked for your liking, how would you modify the recipe? I notice that youre cooking them for ~5-5.5 hours, that seems a lot to me!
I know I'm late to the party on this one but I finally got a chance to watch this. Very interesting and lots of tips. It's funny but when no gloves or paper towels handy I'm wondering what your cameras looked like at the end of this one. lol. Great video, man.
If you unwrapped them and found them not done. Would you wrap them back up and throw them back on? Or would you have lost too much steam and just put them back on unwrapped? Love your channel from Paris Ontario Canada 🇨🇦
He left the membrane on the bone side. Will the rub or the sauce have any effect on the meat beneath the membrane? I always thought that membrane was supposed to get removed at the very start if you wanted the rub or sauce to do anything, have any effect on the bone side of the ribs.
Yeah I normally remove it too but he said he keeps it on so had to roll with it. Rub and sauce won’t really go through the membrane BUT as Aaron said, your tongue will still hit it when you take a bit so still seasoning it is a must.
@@PostalBarbecue I am indifferent. There are times I leave the membrane on because its like crispy chicken skin to me. Its more of a rib cracker :). Not a lot of taste. However, Aaron does it both ways too (If you saw his other TH-cam videos, it is removed. Yet in the MC its on. The rub, ad smoke won't penetrate the membrane, but in my case, I'm using only salt pepper, and a little paprika as you did, so I am looking for pork rib taste, that's smoked. Sauce, Salt and pepper is really always on top anyway. Sauce does not penetrate the meat. I typically serve the sauce, which is in the smoker separately. Its more of if Im in the mood to peel it off or not.
I just smoked a couple of racks of St Louis ribs using the Franklin method and I agree with you, they were a little overdone for my taste. I prefer a little more bite, these were almost pulled pork tender. Still tasted great but next time I’ll cut back on the cooking time. Nice review.
Thanks man. Yeah these were pushed to the limit but I’d rather slightly over than slightly under. It was honestly a fun way to cook though using your hands a bit more.
@@PostalBarbecue thanks for the response I’ve been hesitant about trying this method thinking it will throw off the taste. I’ll give it a try next go round.
Nice bark on those ribs and great bone retention or whatever you want to call it. I'm not sure if mustard makes a huge difference in taste, but it does make the rub stick better and won't burn like a sugary sauce would. I'd recommend pulling the silver skin off the back of the ribs. Also, if you trim up your spare ribs so that they're straight and removing all of the rib tips on a pair of spare ribs, save the trimmings for later use. Pork rib tips work great for making chile verde and other pork-based stews and two racks usually results in enough trimmings to make a batch (or anything else that can be made with 2 to 3 lbs of a cut like pork butt/shoulder).
Yeah I agree about the membrane. This was the first time in years I left it on, only because he says he leaves his on so that he can push the ribs a bit further if needed. And honestly these were pushed to the limit and I didn't really think about the membrane when I was eating them so it wasn't really an issue. As for rib tips, YAS.. last time I had a few kicking around i smoked then braised them to pull apart then made tacos... mmm so good.
Wow Jabin , I smoked this recipe today and your pork loin recipe, and man oh man so good . Your a great teacher 👍 I joined the Instagram thing and up loaded my creations that came out so good , thank you so much 👍👍👍 Much love and respect my neighbor to the north 👍✌️🐖🐖 to all watching, it taste better than it looks on TH-cam 👍 I know it’s hard to believe after watching him, but believe me his recipe came out so good 👍 again thank you Jabin , the recipes were over the top , and your knowledge has made me a better pit student ✌️😂
Jabin, that was epic... and your spray gun is epic..... I mean, once you opened that foil..... ohhhhhh boy! WOW! That was just a great recipe and video... not overcooked in my opinion. Two thumbs up Jabin!
Thanks man. I think that for me 10 minutes less time would have been ideal. They were pushed to the edge for sure. Give it a try, this is basically episode 3 of masterclass for you ;)
Great question! He does but he also says to use whatever is your regional wood. For me being in an island in the pacific it’s things like cherry, apple, Maple. So to stay true to his masterclass in creating this I followed his advice. Give it a try and see what you think of his method.
It's just so it's thinned down so that it lays more evenly making every bite is the same. He's a details guy. Also in the foil it would help create a bit more steam to help tenderize the ribs more as steam penetrates deeper, faster than dry heat (hence the wrap).
be careful with that temp in traeger. Aaron uses an offset smoker which is much bigger. I followed his masterclass recipe in my Traeger Pro 575 and did 225 for the first three hours, then 260 wrapped for 2 1/2 and came out perfect.
Yeah, they tasted great. The process was a bit more detailed but the results of the extra steps was worth it. I'll be incorporating some of this likely in my regular rib cooks.
Yeah they were really tasty. I have really enjoyed the masterclass' that I have watched. Now I need to find someone to gift it to me after this one runs out in December. haha.
Looks Amazing Dude!!! What is the name of the sprayer that you are using as I would love one of those. Malcolm Reed always has to have more than one bite too!! :D :D :D
Yeah I agree. This is using the timing that he suggests in his masterclass. Looking at all the times and temps I had a strong feeling they would be finished with this doneness. It is partly why he also said he leaves the membrane on so he can push it as far as he can. If i was to use his method again like this I’d lower the temps slightly on the front half and shorten the timing on the back half a bit. Of you like fall off the bone then these are your jam for sure.
Thanks man. Yeah not too worried. I always say, I’d rather them be slightly over than under. They were super tasty either way. YAS... that new Mac is working great and I have been able to start editing videos a lot faster now. What a dream. 🙏
looked a bit too done...i know Franklin cooks his to cater to the mainstream which is fall off the bone but most competition judges and pitmasters don't like it that way. they like it to have a bit of firmness and bite to it.
Yeah 100% agree. That’s one of the reasons he leaves the membrane on too, it helps hold them together a bit more. These were tasty and I still enjoyed all of them but I think my usual method is better.
I have never ever been able to cook ribs at that temperature for that length of time, 5 hours. Always are over done, even at 250° degrees. Mine are always done at that 3-3.5 hour mark. Never seen this method before, might have to give it a try
Yeah yeah yeah. Lol. I appreciated in his masterclass when he said to use what’s in your region. For him it’s post oak, for me it’s things like maple, alder, apple and cherry. Mmmm
There’s a reason no one raves about Franklins ribs. Not particularly good. Even the King of TX Bbq Louie Mueller BBQ has started serving ribs that are more Kansas City or Memphis in addition to just boring salt/pepper Central Texas style. Best bang for buck I got at Franklins was turkey and pulled pork was surprisingly good. Brisket always great but not $29 lb great. I’ll go to Perry’s for monster pork chop dinner for that kind of money.
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Get the FULL PRINTABLE recipe over at postalbarbecue.com/recipe/aaron-franklin-masterclass-spare-ribs-recipe/
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Seeing you throw the rib tips away just broke my heart.
Hey bud. Thanks for checking this out 🙌 the rib tips were left on. The other thing removed was the sternum (breast bone) so that we were following his method.
@@PostalBarbecue I will be trimming the same, then I wrap them parts in foil and cook them up, then deboned. The dogs then get some tasty pork parts with dinner! They don't get my ribs with all them seasonings on them. Nothing goes to waste.
Over the last 30 years, I've experimented with many styles of smoking ribs. Wrapping, no wrapping, foil wrap, paper wrap, sauce or no sauce, etc., etc. For what my family and friends seem to prefer, and especially me, is no binder on the ribs, not trimming them all the way down to St Louis, I remove the membrane, ribs in whatever style dry rub I've got, and no wrapping. I smoke them at 225 degrees for about 5 hours and off they come. They get spritzed with apple cider vinegar along the way as well. Let stand for about 20 minutes then cut and eat. No complaints. Great video, btw. I've been to Aarons restaurant...always good.
First meat I ever smoked, 5, 6 years ago, was a pork butt (Boston butt) per Aaron Franklin's video from maybe 10-12 years ago, followed it exactly, post oak too, and it still is the best one I made ever. Recently duplicated it a month ago and it was fabulous, drew raves from some experienced smokers wanted to know all about it. For sure his seasonings and techniques are the simplest compared to everyone else. Others seem to be 'gimmicky' whereas Aaron sticks to the basics of what good is. 👍👏
Having switched from Traeger+ to Asmoke, I'm blown away by the convenience and versatility Asmoke provides. The temperature control on Asmoke is a game changer - it's so precise and maintains a consistent cooking temperature, making my BBQ ribs turn out perfect every time. The added flavor of the wood pellets is another huge advantage, giving the ribs a beautifully smoky taste. I also love that it's environmentally friendly, using pellets made from recycled wood materials. Plus, the rechargeable battery is a major plus, allowing me to grill anywhere without needing to be connected to the grid. I have never regretted making the switch to Asmoke - it's truly transformed my grilling experience. #Asmoke.
I have a couple things to add here. #1. Aaron uses Olive Oil not mustard. #2. Aaron's rub consists of Kosher salt, coarse black pepper, chili powder, granulated garlic powder,onion powder, and paprika. #3. When applying rub, he starts with meat side up. He also normally doesn't take off the membrane after the rack is trimmed. #4. Wood? Post Oak
I’m sure he does it other ways and always is tweaking. This was his exact method in his masterclass to see how well it actually would turn out following it exactly as he teaches.
@@PostalBarbecue Teaches one way and does it another way.....Interesting.
Oil and mustard either or both. You can add some oil after they've been smoking for a few wrapped with foil, garlic cloves, onion, citrus etc. I keep the brisket and belly section. Just have to square it off a little bit. I tried a spicy rub this time and just wrapped them up with onion, garlic infused oil, lime slices 😋
@@edmatthews4640 You don’t think he’d actually give away his secrets ?
Ribs are my FAVORITE!!! Thanks for the tips my friend. I like to use those excess trimming in a pot of beans.
Thanks bud. Yes those trimming in pit beans would be such a good use.
For anyone that was looking for the man himself explaining how to make ribs on youtube, here you go:
BBQ with Franklin: Pork Ribs part 1: th-cam.com/video/0eSFdddaRnk/w-d-xo.html
BBQ with Franklin: Pork Ribs part 2: th-cam.com/video/GMQ7g2EJMoM/w-d-xo.html
All of Franklin's classes are on TH-cam and you don't need to pay for the master class 😅
Although Aaron has many videos, they are not exactly the same. The MC offers a LOT that is not on the earlier videos. The MC series has a HUGE plethora of classes, so you don't subscribe to it for just one video.
Going to give this method a try today, thanks
Awesome. My only feedback that I’d change with this method is shorten the cook time in the foil a bit. This was his instructions 100% to see how well the home cook could follow along. I’d check them 20 minutes earlier for doneness
I know spares are cheaper than the other cuts, and that's what I cook, but I never trim them. That's some decent meat you're throwing away. If there are some bones or cartilage, whatever, I'll eat that piece. I may trim off some fat, but very little. I remove the membrane, I kosher salt them the night before or early in the morning, use Worcestershire sauce to bind Lawry's Seasoned salt, 16 mesh black pepper, garlic powder and a bit of cayenne. ~3 hours on my WSM at ~250-260, ~1 & 1/2 hour foil wrap with sauce and then let them rest a half hour after popping open a small vent in the foil. Another coat of sauce and they come out amazing. I use B&B lump oak and some hickory, pecan and apple wood chunks for smoke. I don't like over done ribs, mine are juicy and are perfectly bite through without falling off the bone.
O slap... American pork ribs. Chinese grill and accessories. Could you not use a Weber?
Great looking ribs Jabin! Well done.
Thanks buddy! It's a bit more of a process but the results were tasty!!
He over cooked them and you know it. He could not even get a slice.
@@SOLDOZER Looks like he sliced them up fine to me. But hey, you cook yours however you'd like.
Cherry wood! Just like my favourite wine - Tokai - is kept in cherry barrels, which gives its unique flavour.
I crave ribs now...
Living in Birmingham city centre (UK), and will continue to live in a flat for year from now, chances I'll get a barbecue are slim. This was very satisfying to watch and I'm sure I can take some ideas away from it.
Subscribed too!
Oh that wine sounds delish!!! I hope you get your hands on a nice rack of ribs soon!
Aaron uses Post Oak wood
If you happen to travel to Oxford, ''Willsons BBQ'' is right off the M40 in Bicester. He does Aaron Franklin style ribs. He has a whole youtube channel too. Service is weekends only I believe.
@@lohengrin5082 thank you, that's great info! Appreciate it.
Hi Postal BBQ. You said they were overcooked for your liking, how would you modify the recipe? I notice that youre cooking them for ~5-5.5 hours, that seems a lot to me!
Yes, exactly.. I would essentially just cut the time back by likely around 30 minutes so the final time would be around 4.5ish hours.
I know I'm late to the party on this one but I finally got a chance to watch this. Very interesting and lots of tips. It's funny but when no gloves or paper towels handy I'm wondering what your cameras looked like at the end of this one. lol. Great video, man.
haha.. my cameras smell like bbq!!
Love this idea!! What would you adjust your times, for baby backs? Thanks brother 🍻
you should try malcom reed from "Howtobbqright" competition ribs recipe
Haha. Yeah I should. Mmmmm.
Or just the Malcom Style Ribs. Those are the best.
Yeah!
Malcolm takes lessons from Heath Riles. Winningest rib guy around.
@@Metal_Auditor Malcolm Style Ribs are what I usually do, they're great.
If you unwrapped them and found them not done. Would you wrap them back up and throw them back on? Or would you have lost too much steam and just put them back on unwrapped? Love your channel from Paris Ontario Canada 🇨🇦
Americans love the 3rd person talk 🤣🤣🤣
He left the membrane on the bone side. Will the rub or the sauce have any effect on the meat beneath the membrane? I always thought that membrane was supposed to get removed at the very start if you wanted the rub or sauce to do anything, have any effect on the bone side of the ribs.
Yeah I normally remove it too but he said he keeps it on so had to roll with it. Rub and sauce won’t really go through the membrane BUT as Aaron said, your tongue will still hit it when you take a bit so still seasoning it is a must.
@@PostalBarbecue I am indifferent. There are times I leave the membrane on because its like crispy chicken skin to me. Its more of a rib cracker :). Not a lot of taste. However, Aaron does it both ways too (If you saw his other TH-cam videos, it is removed. Yet in the MC its on. The rub, ad smoke won't penetrate the membrane, but in my case, I'm using only salt pepper, and a little paprika as you did, so I am looking for pork rib taste, that's smoked. Sauce, Salt and pepper is really always on top anyway. Sauce does not penetrate the meat. I typically serve the sauce, which is in the smoker separately. Its more of if Im in the mood to peel it off or not.
I’ll cook them 225-240 instead of the blazing 270. I don’t like over done ribs. Starting my WSM right now at 10:15. Happy Fathers Day!
Good temp. Depending on the type of smoker.
You are cooking the trimmings and putting them in your beans... right?
Nice job, love the weber kettle !
Always a great cooker for sure!
I dont think you can replicate A frank bbq unless you have an offset cooker and cooking with all wood
Yeah, he does start out saying use what you have but I do agree that this method is better suited for an offset.
Man if I had a slow and sear like yours and learn how to cook like you I'd be the man on the plan but I can't afford one those
If I’m using the Webber kettle for the same cook how should the bottom vent be set up ?
Great question. I’d start with it around 1/3 way open then adjust as needed. Elevation will be a factor as well for how open or closed it needs to be.
Thank you !!! Have a good one ! Ribs looked great 👍🏻
I just smoked a couple of racks of St Louis ribs using the Franklin method and I agree with you, they were a little overdone for my taste. I prefer a little more bite, these were almost pulled pork tender. Still tasted great but next time I’ll cut back on the cooking time. Nice review.
Thanks man. Yeah these were pushed to the limit but I’d rather slightly over than slightly under. It was honestly a fun way to cook though using your hands a bit more.
I agree over cooked for my taste also!
even though they turned out this way they still tasted really great! Can never complain about that. mmmm.
Can you use parchment paper instead of foil for this cook?
I mean butcher paper
Love your videos, and your making me a pit master lol, anyway around the 7:58 mark was that water or vinegar you sprayed
YASS... That's the goal, so I'm glad I can help :) Cheers bud.
The black coals don’t effect the taste?
Great question.. no generally they don't effect taste. think the snack method or minion method. The slow burn keeps things clean.
@@PostalBarbecue thanks for the response I’ve been hesitant about trying this method thinking it will throw off the taste. I’ll give it a try next go round.
@@GINxGORILLA Yeah man, give it a try.
Great video. Just wanted to ask what barbecue sauce did you use in the video that you mixed 50/50 with water?
Man, that foil asmr is too intense
Nice bark on those ribs and great bone retention or whatever you want to call it. I'm not sure if mustard makes a huge difference in taste, but it does make the rub stick better and won't burn like a sugary sauce would. I'd recommend pulling the silver skin off the back of the ribs. Also, if you trim up your spare ribs so that they're straight and removing all of the rib tips on a pair of spare ribs, save the trimmings for later use. Pork rib tips work great for making chile verde and other pork-based stews and two racks usually results in enough trimmings to make a batch (or anything else that can be made with 2 to 3 lbs of a cut like pork butt/shoulder).
Yeah I agree about the membrane. This was the first time in years I left it on, only because he says he leaves his on so that he can push the ribs a bit further if needed. And honestly these were pushed to the limit and I didn't really think about the membrane when I was eating them so it wasn't really an issue. As for rib tips, YAS.. last time I had a few kicking around i smoked then braised them to pull apart then made tacos... mmm so good.
Wow Jabin , I smoked this recipe today and your pork loin recipe, and man oh man so good . Your a great teacher 👍 I joined the Instagram thing and up loaded my creations that came out so good , thank you so much 👍👍👍 Much love and respect my neighbor to the north 👍✌️🐖🐖 to all watching, it taste better than it looks on TH-cam 👍 I know it’s hard to believe after watching him, but believe me his recipe came out so good 👍 again thank you Jabin , the recipes were over the top , and your knowledge has made me a better pit student ✌️😂
Thanks man, I really appreciate the kind words! Let me know if there are other cooks you might like to see :)
Man that looks good. I need to look around to see if you posted what BBQ sauce you used.
That bbq sauce was actually just sweet baby Rays original (never get the flavoured stuff) and cut with ACV!
@@PostalBarbecue I thought so, so shortly after I made the comment I did the same thing...lol. Extremely tasty.
Yeah buddy!!
Jabin, that was epic... and your spray gun is epic..... I mean, once you opened that foil..... ohhhhhh boy! WOW! That was just a great recipe and video... not overcooked in my opinion. Two thumbs up Jabin!
Thanks man. I think that for me 10 minutes less time would have been ideal. They were pushed to the edge for sure. Give it a try, this is basically episode 3 of masterclass for you ;)
Here's the link to the sprayer. Love it! amzn.to/2PHxDup
Doesn't Franklin use postal oak, not cherry?
Great question! He does but he also says to use whatever is your regional wood. For me being in an island in the pacific it’s things like cherry, apple, Maple. So to stay true to his masterclass in creating this I followed his advice. Give it a try and see what you think of his method.
Looks really good keep up the great work
Thanks John, I hope you give this method a try! yum yum yum .
You don’t have to switch the charcoal out?
I didn’t no. Any longer and I would have had to top it up a bit though.
first time on your channel!, franklin is my guy right down the street (so to speak) you nailed it! just gained a new member
Yeah buddy!! Appreciate you being here. I’m glad I did Franklin bbq justice!
As always, great video. You’re one of my favorite bbq channels. So what’s the reason for mixing the bbq sauce with acv?
It's just so it's thinned down so that it lays more evenly making every bite is the same. He's a details guy. Also in the foil it would help create a bit more steam to help tenderize the ribs more as steam penetrates deeper, faster than dry heat (hence the wrap).
Dude! I gotta make these this weekend. Love me some ribs....mmmm
Damn that’s some good videography
Done this cook as well....The best tasting ribs I've made. My kids bought the Arron Franklin BBQ book for me as a x-mas present.
Yeah they sure were good. Now to make more right!!
👌😋😋😋😋
Cheers!
You don't remove the membrane?
In Aarons method he doesn’t. But I would personally.
Great tutorial! AF is the man for sure!
What's the sauce recipe
There are a few great sauce recipes on the channel for you :)
I have a Traeger so would I just keep it set to 275 for the whole cook.
Yup that would work great!
be careful with that temp in traeger. Aaron uses an offset smoker which is much bigger. I followed his masterclass recipe in my Traeger Pro 575 and did 225 for the first three hours, then 260 wrapped for 2 1/2 and came out perfect.
@@imadego97 Tried other day all at 275 came out great m8.
@@RADDY1993 good to know
That ribs look so mouth-watering! Very nice informative presentation.
Thanks a lot. It was a more detailed video than normal and the results speak for themselves.
That SNS kettle has a funky shape to it and I don’t think it’s all that much I would just revert back to a weber what everyone uses
Amen brother Weber is American made. SNS Chinese made. Surprisingly Walmart doesn’t carry them.
over cooked as in a little dry or a little too tender?
Ribs Look Amazing...Where Can I Find That Spritzer...?
Thanks man. This spritzer is so great. It’s from heritageq.com
Here's the link to the spritzer. Love it! amzn.to/2PHxDup
Jabin, these are some amazing looking ribs!!! I have thought about taking a master class, now I am going to have to look into it for sure!!
Thanks bud. This basically is episode 3 I think just shortend up a little bit. I hope you give it a try.
I actually like his method.
Yeah it works for sure! tasty tasty tasty.
What is that sprayer you are using??? Do you have a link for it?
Thanks man. This spritzer is so great. It’s from heritageq.com
Here's the link to the spritzer. Love it! amzn.to/2PHxDup
These look amazing!!!
Thans bud. Make sure to give this method a try and don't be afraid to use your hands.. haha.
Ribs look amazing jabin! I've been waiting for a video like this a looong time. I will put this recipe to the test next weekend 👍. Cheers man!
Thanks man. It has a lot more detail and steps than my go to method but the results were really good. Tag me in a pic when you give them a try.
@@PostalBarbecue Sure man! I'll try to keep it in mind! Hopefully it turns out as good as yours
Not a huge pork rib fan, but man those looked amazing. Not to mention I also smoke on the sns kettle, might have to try this exact recipe. Thank you!
Yeah man, give it a try for sure. you might take something away to add to your current rib method.
YUUMMM!!!
NOM NOM NOM
Great looking ribs!! Where did you get that spritzer?
Thanks man. This spritzer is so great. It’s from heritageq.com
Here's the link to the spritzer. Love it! amzn.to/2PHxDup
Great Looking ribs there Jabin! Good stuff brother!
Thanks buddy! Never used my hands before as a sauce brush.. haha.
Great video! You precisely repeated Franklin's recipe from the Master Class videos. I also tried his recipe but still prefer 3-2-1 with drier sauce.
Thanks man. These were good, but I agree the method is a bit long.
Great 3-2-1 method. I do it every time on my ribs!
Nice!!
They look Mouth watering good!!!. Definitely got to try these....
They were soo good!!! Give them a try.
Those look insane! Good work. Keep it coming!
Yeah, they tasted great. The process was a bit more detailed but the results of the extra steps was worth it. I'll be incorporating some of this likely in my regular rib cooks.
Awesome job bro. Great looking ribs.
Thanks bud! I hope you’re doing well.
Those ribs look terrific! Masterclass is such a great gift idea👍
Yeah they were really tasty. I have really enjoyed the masterclass' that I have watched. Now I need to find someone to gift it to me after this one runs out in December. haha.
Looks Amazing Dude!!! What is the name of the sprayer that you are using as I would love one of those. Malcolm Reed always has to have more than one bite too!! :D :D :D
Thanks man. Here's the link to the sprayer. Love it! amzn.to/2PHxDup
Honestly looks like it was on for too long. Is this the way Franklin does them or did you unintentionally go for too long?
Yeah I agree. This is using the timing that he suggests in his masterclass. Looking at all the times and temps I had a strong feeling they would be finished with this doneness. It is partly why he also said he leaves the membrane on so he can push it as far as he can. If i was to use his method again like this I’d lower the temps slightly on the front half and shorten the timing on the back half a bit. Of you like fall off the bone then these are your jam for sure.
Fantastic, Jabin! Love your channel and all the recipes!
Thanks Scott. If you haven’t tried this method you should. It’s kinda fun to use your hands so much. 😂
That was Awesome Bro!!!! Can't wait to try this. Thanks for the share
Yeah bud, make sure to add this to your list!
Good video, wouldn't worry too much about the ribs being overdone, they looked incredible.
Hope you got that new Mac and it's treating you well.
Thanks man. Yeah not too worried. I always say, I’d rather them be slightly over than under. They were super tasty either way. YAS... that new Mac is working great and I have been able to start editing videos a lot faster now. What a dream. 🙏
Those ribs looked awesome Jabin. Cheers.
Thanks Preston. I hope you give them a try.
Wait a minute. A Franklin is saying to use mustard on his ribs?
Yes. According to his masterclass anyways. That said, he’s probably always changing.
Rookie flip ribs
beautiful foil wrapping Jabin. Nice ribs!
Yeah it works so well. It’s my new go to for sure.
looked a bit too done...i know Franklin cooks his to cater to the mainstream which is fall off the bone but most competition judges and pitmasters don't like it that way. they like it to have a bit of firmness and bite to it.
Yeah 100% agree. That’s one of the reasons he leaves the membrane on too, it helps hold them together a bit more. These were tasty and I still enjoyed all of them but I think my usual method is better.
Piss on competition judges. The best BBq come from home
Hoping we see more Aaron Franklin Master class videos from you like brisket 😉
Brisket hey... 🤔 hmmm just maybe 🙌
There are A.F. own vids on youtube
@@pim1234 his master classes different from his videos or his book
@@motowncooking6125 So we never know how his real ribs and briskets are made ...
Great Job man those ribs look delicious
Thanks buddy. The flavour was super tasty.
Great cook! Nice neighbor! Lol
Yeah super nice.. The other day they brought over banana bread too!
@@PostalBarbecue They smell the BBQ and want a trade every now and again. 🤣
@@OutdoorsWithGeoff oh for sure. Haha
Nice video, looking forward to see more.
Thanks a lot! Lots of new content coming out each week! Cheers.
Is this guy Canadian?
He really seems Canadian
Haha. How could you tell?!? Was it the stunning good looks?!? 🤦♂️😂
@@PostalBarbecue the way you say “about”. Sounds the same way I say it. It’s more like “a boat”
You’re from BC too I’ll bet
Yeah buddy. Van Isle for me 🙌 🏖
You better work that grill sis.
outstanding video, great tips!!
Thanks Shawn! I hope you give this method a try one day!
Great lookin ribs Jabin!
Thanks buddy!! They tasted really good.
👍🏾
It’s called a binder and it’s not needed.
Yup I agree. That’s his go to though.
I have never ever been able to cook ribs at that temperature for that length of time, 5 hours. Always are over done, even at 250° degrees. Mine are always done at that 3-3.5 hour mark. Never seen this method before, might have to give it a try
Yeah these were pushed to the limit. But maybe that’s why he leaves the membrane on. It does allow you to push them a bit more. 🤷🏻♂️
Low and slow......225*-250*F
Are those Costco side ribs you cooked here?
No but probably the same. These are just your normal full spares.
Nice looking bones Jabin. Now we still need to talk about your release time.....
Thanks Kent. You know, we have already come to the conclusion that you just work too much so I blame you. lol
Wouldn’t he use a glove to touch the meat?
Now we need to know what the ingredients are for that BBQ sauce.
USMC66'- / 77563
Tried this method. Not very good at all. 2.5 hours in the foil is wayyyyy toooo long! Meat just fell off the bone for me.
Looks good but you forgot the most important ingredient: post oak
Yeah yeah yeah. Lol. I appreciated in his masterclass when he said to use what’s in your region. For him it’s post oak, for me it’s things like maple, alder, apple and cherry. Mmmm
You leave the silver skin on hold it together after the meat gets soft Eisenstein
There’s a reason no one raves about Franklins ribs. Not particularly good. Even the King of TX Bbq Louie Mueller BBQ has started serving ribs that are more Kansas City or Memphis in addition to just boring salt/pepper Central Texas style. Best bang for buck I got at Franklins was turkey and pulled pork was surprisingly good. Brisket always great but not $29 lb great. I’ll go to Perry’s for monster pork chop dinner for that kind of money.
FOIL? Thought A.F. used butcher paper
Not for his ribs. His brisket he uses butchers paper and slathers it with beef tallow haha
@@PostalBarbecue yes sir my mistake