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.

@jjano2320

Жыл бұрын

Sometimes great discoveries are made by accident.

@jonnierotten7

Жыл бұрын

Undercooked the first time around, sounds like potential for food poisoning to me, but, whatever.

@jordanbabcock9349

5 ай бұрын

​@@jonnierotten7not if you cool properly. The technique is called "par cooking" and is used around the world. Very popular with items like breaded chicken for catering.

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

@shmoit.v6853

4 жыл бұрын

buy the masterclass. night and day here

@wantapgt

4 жыл бұрын

Cannot replicate his pits tho so doesn’t matter

@brendanprimus3211

4 жыл бұрын

wants the world to eat good bbq

@joemonk747

4 жыл бұрын

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)_/¯

@jlim9411

4 жыл бұрын

No self-respecting pit master gives out all his secrets. He may give the recipe and technique, but there’s always going to be those hidden trade secrets that make his better than everyone else’s.

I used this as a reference for some ribs yesterday, I ended up trimming a lot more from the top, but about 90% of my trimmings I cooked anyways. Most got chopped up and cooked for tacos, the bigger chunks were BBQd and eaten as snacks while the ribs cooked. The 2-1 Pepper-Salt ratio was spot on. I also added a hint of smoked paprika just to see how it would turn out, and used brown mustard as a binder as is popular for beef briskets around here. Other than that, cooked the same, although on a modified kettle. Final product turned out great. Probably could've come off about 15 minutes earlier, but the ribs were still able to be portioned out without falling apart. Went REALLY light on the sauce/AC vinegar mixture before wrapping, and I'm glad I did. The SPP really shined with the flavor of the meat and Applewood chunks (heat was lump charcoal) One of these days I'm gonna weld up a dedicated smoker.

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...

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

I don't even eat any of these but the sheer passion and craft of it is just so amazing to watch. It's art. Thank you Aaron 😊

My son watched this video, then went out and bought the meat... did as instructions said.., Turned out to be the best I have ever eaten, My son also bought on of this guys recipe books, and made the potato salad and beans... Awesome. Pure and simple awesome.

I 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.

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!

Hill country fair generic grocery store spices. I really love how simple and down to earth this guy is.

@JohnDoe-gv9jv

3 жыл бұрын

I agree. That's how most people in Austin are. They are good folks. I grew up there 40 years ago.

Just made these for the fam! Amazing!!! Best ever!!! Thanks for sharing your methods. 👍🙏👏🏻

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

@hawkeyenfl

4 жыл бұрын

Same here, they also love Brisket Day!!!

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.

@FreeCosmos

6 жыл бұрын

So ... using your logic, if he throws that much away from all the ribs he cooks, then the amount of waste is huge.

@great207

5 жыл бұрын

@@FreeCosmos Did you read the end of the post about how he uses the large amount of scraps for sausage?

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.

@flyingdogs779

6 жыл бұрын

Ron Caraway maybe the best in town?

@flyingdogs779

6 жыл бұрын

This is considered the best in the world

@sleddy01

5 жыл бұрын

Or he's been on TV and people are basically upright sheep? I can't say, I've never been.

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

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.

@Azriel884

2 жыл бұрын

Im makin ribs for superbowl, ill use this recipe. 😁

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

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.

You sir, need your own show! You have the personality and talent!!!!

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.

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

@dsanzo

6 ай бұрын

Nah, don’t need more food wasters

Good job Franklin you're the man

Thanks for all you do - Keeping it simple!

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!!

7:35 Channelling perfect Jeff Goldblum Jurassic Park laugh vibes

@maceoyarbro7737

4 жыл бұрын

🎯

that's what I been doin wrong leaving the frickin membrane on didn't know how to get it off now I do... THANKS!!

@hmayor3745

5 жыл бұрын

It doesn't hurt anything leaving it on

@frankzhang7529

5 жыл бұрын

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.

@mojoeshaw

5 жыл бұрын

@@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!

@bartblaine8556

4 жыл бұрын

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

@tabeyloccs8682

4 жыл бұрын

I score the membrane when I’m cooking a bunch of ribs but if it’s just 2 racks I take them off

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

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.

It stung me every time he threw meat in the trash...otherwise awesome vid!

@Meggs23

3 жыл бұрын

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.

@theblobfish9614

3 жыл бұрын

@@Meggs23cooks in restaurants even more so. Thats what baffles me

@dwaynesbadchemicals

3 жыл бұрын

This is a great piece of meat. Which I will dispose of.🤨

@VanguardSound7

3 жыл бұрын

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.

@willmann30

2 жыл бұрын

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.

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

@Gamebreaker08

4 жыл бұрын

You’re so hot

@BiGMoFFen

4 жыл бұрын

Gamebreaker08 chill dawg

@Derp___

4 жыл бұрын

Gamebreaker08 hahah

@The_ZenTex

3 жыл бұрын

Yeah he mentions that in the video @5:20 mark.

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.

@silvermediastudio

9 жыл бұрын

No, but we all think your comments come out of your ass.

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.

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!!

@franciscosaavedra3658

2 жыл бұрын

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

@arronvandeneynde

Жыл бұрын

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.

@SalomeLuna69

Жыл бұрын

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.

@jessethabarber

5 сағат бұрын

I think I've cooked ribs different every way I've ever cooked them in the last 5 years.

This is a great piece of meat. *throws it away*

@Meme.Machine

8 жыл бұрын

+Simon Ulander WHY

@jpa6160

8 жыл бұрын

Could've been a snack....but it's not..............8)

@IRsmartUisdumb

8 жыл бұрын

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.

@jamesfox8930

6 жыл бұрын

meirl

@buett4581

6 жыл бұрын

Simon Ulander gfss😁😉😱😉😂😇😝😛😏😒😒😏😠😟😟😡😨😰😩😤😤🤕🤕🤕🤕🤕🤕🤕🤕🤕🤕🤕🤕🤕👿👿😈😈😈😈👿😼😼😼😼😼😼😼😼😼😼😼😼😼😼😼😼

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.

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.

7:07 “I like getting lucky!” Lol 😂

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.

@amberdavis2551

5 жыл бұрын

Damn right

@robedmund9948

4 жыл бұрын

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"!

@SUSHI4lyf

4 жыл бұрын

Same! Everything he threw away could've been good stuff! That's right. Everything but the oink is edible.

@kazuarceo

4 жыл бұрын

Yeah that bothered me!

@User-vz4xm

4 жыл бұрын

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.

You're so precise, it's nice to watch :)

awesome bbq,learned lots from your videos, keep them coming

At 5:16 he did it again! GOOD LORD! Somebody stop this man!

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!

@Dakiniwoman

4 жыл бұрын

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...

Noticed the HEB brand garlic powder. I love shopping at that place, and love your videos. Fellow texas smoker here. Keep rocking brother.

@ibiscar06

5 жыл бұрын

Haha, I was like, "is that Hill Country Fare?"

@ibiscar06

5 жыл бұрын

Only Texas people will understand.

awesome and thanks for sharing Aaron!! You're the best.

Aaron: you're watching bbq with franklin, I'm aaron Me: then who the hell is franklin Aaron: shut up and eat my bbq

@oro5z

2 жыл бұрын

MULTIPLE PERSONALITIES!

i use a catfish skinner to pull the membrane off the ribs works way better than a paper towel or cloth towel

@dallasonfire604

5 жыл бұрын

Wtf is a catfish skinned lol... I'm from Canada

This is my former teacher. Love this brother.

Did I just hear a Texan say TriTip? Good Lord hell hath frozen over. Love the show love your BBQ.

I read your book and I thought it was amazing!

Thanks for your video I will try your suggestions here in Aussie. 😁🖖🏽

hahaha - You're a funny guy Franklin - excellent teaching technique's. Keep it up

Learned a bit more today. Thanks for the tips.

LOL, I'm watching all that trim go into the trash can and I'm thinking "I want that trash can!!"

@frantahouska

4 жыл бұрын

what a waste. its a shame and not funny

@svetlanikolova7673

4 жыл бұрын

My dogs and cats will have a feast

@brendanprimus3211

4 жыл бұрын

right?

@texasowl5356

3 жыл бұрын

frantahouska shut the fuck up

@christophergarcia636

3 жыл бұрын

@@texasowl5356 someone’s booty hurt 😐

3:16 ‘Me too, Aaron. Me too.’ -OJ

That tip is the best part. Sure it will cook more and get overdone but its taste is like a pork jerky. Phenomenal.

Thank you very much Chef for the spare rib trimming instructions, I will try the rub tomorrow but will add tumeric to it as well.

I use the st.louis style ribs and they work great for me

@hugotendam5349

3 жыл бұрын

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

OMG...put those little pieces on the grill as treats you snack on while the ribs are cooking!

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!

So so good! All your videos have been quite a inspiration for us! Thanks! Greetings from Germany! =)

Catfish skinner takes off membrain really well

@Terdfertersen

4 жыл бұрын

Never thought about that. What a good idea.

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

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!

Wow this man is the Gordon Ramsay of BBQ I love it

This guy is an awesome cook but cant believe how much meat he throws away.

@rlockwood88

4 жыл бұрын

Sausage meat.

@michaelstephen86

4 жыл бұрын

With his prices, it don't matter.

@keoladuarte1926

4 жыл бұрын

@@michaelstephen86 His prices are the way they are because he wastes

@gccstan31

4 жыл бұрын

@@michaelstephen86 Wasting is never good practice tbh.

@michaelstephen86

4 жыл бұрын

@@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.

Why do you think he threw it away? Just because he dropped it in some bucket, doesn't mean it's going to waste.

@detectingohio5614

4 жыл бұрын

So U think he kept the membrane ?

@dominiquemassey2742

Жыл бұрын

Cuz he said it

@jonasaikin7616

Жыл бұрын

Listen here dum dum

I definitely used your technique here and they were awesome!! I wish I could post a picture here

Love it, Thanks for sharing :)

Gotta love those HCF spices and oil.

@thethorax1

8 жыл бұрын

I noticed that too. no Sysco restaurant supply seasonings.

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.

@dallasonfire604

5 жыл бұрын

You could add a cpl teaspoons of cumin too. Pinch of Cayan

This man has forgotten more about BBQ than I will ever know.

great point on the salt... it's easy to oversalt ribs... I like the rub recipe - love the show

Ah Franklin, the pieces you're tossing away can be used in my jambalaya!!!

@e8becket

10 жыл бұрын

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!

Boy did my dog get pissed off when you trashed the trim meat, he didn’t talk for days.

@ultanlacey6743

4 жыл бұрын

Dog. Or another Human PerhapsAlso

@gavinmclean828

4 жыл бұрын

bro why you swearing

@mohawk4759

4 жыл бұрын

gavin mclean its the internet. are you 5?

Thanks Aaron. Another great video

I love to watch Aaron's shows he's just cool

This guy is well known and has is own place and all you experts are critizeing him ... HaHa

@tonysr1983

5 жыл бұрын

LOL YEP....that's KZread in a nutshell

@linus1834

5 жыл бұрын

Well as I’ve looked in the comments no one is criticising his recipe just his behaviour on throwing away edible meat!

@bobmcfall21

5 жыл бұрын

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

I would like to see Aaron do skirt steak(fajitas).

Just used this today for rub ideas and what not. Good call Aaron. My ribs were amazing.

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."

What happened to the KZread videos you were making?. Food looked so good

Thx for the non-cross contamination style. Have a good one !

Thanks for sharing your knowledge ! 🇺🇸☮️

If you're cooking ribs to eat just leave most the extra trimmings on the ends anyway. Just pull the membrane off, rub them, and toss them on the pit. The trimmings won't burn if you wrap your ribs for the last half. Then you can take all of those little bits that fall off in the braise and make sandwiches out of them. Usually when I buy spare ribs they have a lot more length on them with a big round skirt. That's good meat. If nothing else if you HAD to trim you could make sausage out of all of it.

catfish skinning pliars are the bomb when removing the membrain...

@itsyoboyskinnypenis7898

4 жыл бұрын

Ya buddy, went to south Florida and got introduced to them. Amazing for a lot of odd jobs.

"and what the membrane is, it's exactly a membrane. It's a membrane!"

Man. This is tough watching this during the quarantine.

I see you left the rib tips on. I’ve never smoked them whole before. Might try it out.

you could avoid trowing all that meat away

I don't love bbq sauce... I could drink the stuff I just made under his recipe.

Definitely dragged this on more than it needed to be

Another thing I have found that works on removing that membrane, is a tomato "corer" ..the little toothed spoon looking tool used to scoop the stem core off the top of a tomato .. The teeth of the corer grab the membrane well and let you pull it easily.

"I like getting lucky, that's neat."

If you save that meat, add a couple carrots, and some onions...Well, then you got yourself a stew going!

A real chef never throws anything away

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!!

After he gets through trimming this rack, he has St. Louis style ribs

@oro5z

2 жыл бұрын

That was not a full St LOuis style trim

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

@aaronsovey171

3 жыл бұрын

I think he turns his scraps into sausage and BBQ beans.

@OurHomeTheSunBand

3 жыл бұрын

He turns the scraps into sausage

@JohnDoe-gv9jv

3 жыл бұрын

Yea I agree with the other replies. He is doing that for video tips on showcase cooking only.

@brandonbelch1254

2 жыл бұрын

He makes some of the best bbq in Texas it should be priced high lol

@magicfireass8107

Жыл бұрын

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.

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.

Aaron's kitchen reminds me of Breaking Bad with all of the stuff he has on the shelves.