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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-01-2013, 09:31 PM   #1
Dirtbuddy
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Default Aaron Franklin:Ribs Part 1

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Unread 02-01-2013, 10:10 PM   #2
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At 1:35......notice the way he puts the cap back on... fingertips only... who does that?

WTF!
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Unread 02-01-2013, 10:17 PM   #3
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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
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Unread 02-01-2013, 10:20 PM   #4
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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.
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Unread 02-01-2013, 10:23 PM   #5
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for some reason he reminds me of Charlie's brother on "Two and a Half Men"
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Unread 02-01-2013, 11:44 PM   #6
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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.

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Unread 02-02-2013, 12:18 AM   #7
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Quote:
Originally Posted by Pitmaster T View Post
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
Donnie's got him by at least 3". Sorry, off to the PB.
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Unread 02-02-2013, 09:01 AM   #8
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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?
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Unread 02-02-2013, 09:07 AM   #9
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Does anyone say that his ribs are anywhere near as good as his brisket?
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Unread 02-02-2013, 09:09 AM   #10
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Quote:
Originally Posted by smokeisgood View Post
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.
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Unread 02-02-2013, 09:32 AM   #11
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Quote:
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Donnie's got him by at least 3". Sorry, off to the PB.
Umm, are we still talking about BBQ?
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Unread 02-02-2013, 09:34 AM   #12
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Quote:
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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.
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Unread 02-02-2013, 09:51 AM   #13
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Anyone else notice the ghost shadow at 6:34? Spooookeeeeey!!
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Unread 02-02-2013, 04:33 PM   #14
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
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.
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Unread 02-02-2013, 05:51 PM   #15
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Quote:
Originally Posted by caseydog View Post
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
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