Dallas Dan
is one Smokin' Farker
No they aren't. I've tried his ribs several times and found them to be over cooked and the flavor just OK. Brisket is definitely his specialty.
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Aaron Franklin:Ribs Part 1
- Thread starter Dirtbuddy
- Start date
No they aren't. I've tried his ribs several times and found them to be over cooked and the flavor just OK. Brisket is definitely his specialty.
Boshizzle
somebody shut me the fark up.
Yeah, I have to agree. My notes from my visit had some interesting phrases to describe Franklin Barbecue's ribs that I won't post. But, I wasn't impressed by most of the pork ribs I had in central Texas with the exception of Snow's BBQ ribs. Those ribs were pretty tasty because of the way they cook them.
Snow's BBQ cooks their ribs directly over coals which is much more of a Southeastern style so that may explain why I liked them the best.
Soonerman71
Knows what a fatty is.
I use this method for almost everything I cook. My sister-in-law hates it because she will ask "how do you make your..." When I can't say a tsp of this and 1/4 cup of that it drives her nuts.
Big M1ke
is one Smokin' Farker
Great video. Can't wait to see the rest. Aaron seems like a cool dude.
captndan
Quintessential Chatty Farker
I like his attitude. Unlike most other cooking shows he does not have Hollywood tattoo on his butt.
landarc
somebody shut me the fark up.
He did what is called a Modified Kansas City cut, that means no flap or skirt, no breast bone. The tips are left on. He mentioned that.
The St. Louis cut removes all of the breast bone and the tips. So there are no pin bones or cartilage left on the rack. St. Louis cuts also typically square off the ends on the small end leaving 8 to 10 bones per rack.
The St. Louis cut removes all of the breast bone and the tips. So there are no pin bones or cartilage left on the rack. St. Louis cuts also typically square off the ends on the small end leaving 8 to 10 bones per rack.
J-Rod
is Blowin Smoke!
Good video. Looking forward to pt. 2
Plaid Palace
Knows what a fatty is.
Do we know when part 2 is coming? Ran across this video looking for a good recipe and have since watched all the videos.
ChiefBrock
Knows what a fatty is.
wife bought some spare ribs for my cook....label said St Louis cut...but when I cooked them the bones were only about an inch or two long and I had a full 6 inches of cartlidge tips instead. To me it sounded like the cutter tried to cut the spares in half to get both sold as st louis spares and I got the lower half and someone else got the uppers. what do you think?
landarc
somebody shut me the fark up.
I think someone screwed up and sent the screw up through so he didn't get yelled at.
Pole D
is one Smokin' Farker
I ran into the same thing here on superbowl sunday. Got them from Food Lion.
Dirtbuddy
is one Smokin' Farker
Part 2....
[ame="http://www.youtube.com/watch?v=GMQ7g2EJMoM"]BBQ with Franklin: Ribs part 2 - YouTube[/ame]
[ame="http://www.youtube.com/watch?v=GMQ7g2EJMoM"]BBQ with Franklin: Ribs part 2 - YouTube[/ame]
N
Noob
Guest
I was waiting for part 2. Thanks
captndan
Quintessential Chatty Farker
Simplicity at it's best. No $1000 cooker, no tools, no duel probe thermometers. no secret 20 ingredient rub, no experimental sauce, and no bull chit. Not exactly the way I do it but his technique is good. KISS
Pitmaster T
Babbling Farker
why is he using silver painted butcher paper?
HeSmellsLikeSmoke
somebody shut me the fark up.
I know the answer, but can't remember.
captndan
Quintessential Chatty Farker
He had some silver paint left over from painting the wheels on his Farmall tractor. Simplicity and thrifty.
Bbq Bubba
somebody shut me the fark up.
I believe he's been hanging with Myron to long.
2 hrs. sauce and cook 30 minutes. wrap with sauce and 2 more hours?
I honestly believe this recipe was designed just for this video.
Stop wrapping and spraying your ribs.
jptx
Well-known member
That smoker is over $1000. I'm guessing they, Old Country, have sold a few just from his videos.
AustinKnight
is Blowin Smoke!
Ya"ll didn't know Mr. ButcherPaper used foil with his ribs, they fall apart just like all over cooked ribs.
Exhibit a
Exhibit a
