BBQ with Franklin: Pork Ribs part 1

Part 1: Learn how to trim and season pork spare ribs for the smoker.

[kennethaustin]

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.

[jessecordova]

The fact that he shares his recipe and technique makes him aces in my book

[cryangallegos]

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.

[catibree]

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.

[evandurkovic]

I always sear the trimmings in a pan for the dogs. They love rib day.

[DrewT]

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.

[tomolsen]

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...

[johnbutler]

Tried this for Mother's Day. Spot on. They were delicious and got rave reviews from the family.

[roncaraway]

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.

[ogilvy]

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 😊

[tunewriter]

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!

[davevaness]

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.

[liamtg]

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.

[samanthamacleod]

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.

[wendytest]

Hey Aaron! Those pieces you trim and throw out... They make a great midway snack while you wait for those awesome ribs! Just saying...

[JohnDoe-gvjv]

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.

[AlittleSmokey]

This is awesome. We need more people like him in the world. 

[adamhoisington]

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

[cleavedgegaming]

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.

[NeoAkira]

Aaron Franklin seems like a chill dude. This vid was super useful, thanks!