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-   -   Aaron Franklin:Ribs Part 1 (http://www.bbq-brethren.com/forum/showthread.php?t=152892)

Dirtbuddy 02-01-2013 09:31 PM

Aaron Franklin:Ribs Part 1
 

Pitmaster T 02-01-2013 10:10 PM

At 1:35......notice the way he puts the cap back on... fingertips only... who does that?

WTF!

Pitmaster T 02-01-2013 10:17 PM

Nice tip on the sprinkle setting... hole up top. I might use that tip when I do two or three racks in my uds... but for my big rig, I use this
http://i.ebayimg.com/t/Vintage-Ortho...zRQ~~60_35.JPG

MilitantSquatter 02-01-2013 10:20 PM

Personally, I was more impressed by the quick pointer finger tapping on side of garlic for precise measurement just a few seconds before that.

Ladies must love that.

Pitmaster T 02-01-2013 10:23 PM

for some reason he reminds me of Charlie's brother on "Two and a Half Men"

caseydog 02-01-2013 11:44 PM

I just like the way he cooks. I could hang out with him and cook. He has that, "fark the rules, this is how I do it" kind of attitude that is very compatible with my style of cooking.

I also like his measuring technique. "I'm gonna' use about this much pepper." I do that, too. I can't tell you how many times people have asked me for a recipe for some of my regular cooks, and I have to tell them I don't have one. Some people don't believe me.

CD

PatAttack 02-02-2013 12:18 AM

Quote:

Originally Posted by Pitmaster T (Post 2351116)
Nice tip on the sprinkle setting... hole up top. I might use that tip when I do two or three racks in my uds... but for my big rig, I use this
http://i.ebayimg.com/t/Vintage-Ortho...zRQ~~60_35.JPG

Donnie's got him by at least 3". Sorry, off to the PB.

smokeisgood 02-02-2013 09:01 AM

Ok, stupid question. He said not to buy St Louis cut ribs, but didn't he basically just turn this rack into St Louis cut ribs?

HeSmellsLikeSmoke 02-02-2013 09:07 AM

Does anyone say that his ribs are anywhere near as good as his brisket?

alfredbot9000 02-02-2013 09:09 AM

Quote:

Originally Posted by smokeisgood (Post 2351397)
Ok, stupid question. He said not to buy St Louis cut ribs, but didn't he basically just turn this rack into St Louis cut ribs?

No he just cut off the breast bone, cut the skirt off the back, and pulled the membrane off, he didnt do any further trimming to cut them to St. Louis ribs.

jrn 02-02-2013 09:32 AM

Quote:

Originally Posted by PatAttack (Post 2351185)
Donnie's got him by at least 3". Sorry, off to the PB.

Umm, are we still talking about BBQ? :becky::becky::becky:

jrn 02-02-2013 09:34 AM

Quote:

Originally Posted by smokeisgood (Post 2351397)
Ok, stupid question. He said not to buy St Louis cut ribs, but didn't he basically just turn this rack into St Louis cut ribs?

Spares have more meat. And usually cheaper around here. I'm assuming that's what he meant.

Grizzly6 02-02-2013 09:51 AM

Anyone else notice the ghost shadow at 6:34? Spooookeeeeey!!

JS-TX 02-02-2013 04:33 PM

Quote:

Originally Posted by HeSmellsLikeSmoke (Post 2351399)
Does anyone say that his ribs are anywhere near as good as his brisket?

His brisket is the main attraction but his ribs are really really good too. Cooked perfectly and moist, nice flavor. Unlike most Q joints I've been too, his Q needs no sauce. Hopefully we don't have to wait too long for pt.2.

fantomlord 02-02-2013 05:51 PM

Quote:

Originally Posted by caseydog (Post 2351165)
I just like the way he cooks. I could hang out with him and cook. He has that, "fark the rules, this is how I do it" kind of attitude that is very compatible with my style of cooking.

I also like his measuring technique. "I'm gonna' use about this much pepper." I do that, too. I can't tell you how many times people have asked me for a recipe for some of my regular cooks, and I have to tell them I don't have one. Some people don't believe me.

CD

I use the same "throw a bunch of stuff together" method of cooking too...drives my wife insane :laugh:


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