Aaron Franklin:Ribs Part 1

Dirtbuddy · 02-01-2013, 09:31 PM

YouTube (Short URL)

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

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

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.

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

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

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

Umm, are we still talking about BBQ?

jrn · 02-02-2013, 09:34 AM

Quote:

Originally Posted by smokeisgood

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

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

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

02-01-2013, 10:10 PM	#2
Pitmaster T is Blowin Smoke! Join Date: 04-03-11 Location: Dickinson, Texas Downloads: 0 Uploads: 0	At 1:35......notice the way he puts the cap back on... fingertips only... who does that? WTF! __________________ The Greatest & Funkiest Movie about BBQ Ever! Or Click The Edict. PITCOOKER T - TRUTH ABOUT THE PBC "The Pitmaster T Video Page is Great" Adam Perry Lang -- 10-15-2011 Pitmaster T on Facebook

02-01-2013, 10:17 PM	#3
Pitmaster T is Blowin Smoke! Join Date: 04-03-11 Location: Dickinson, Texas Downloads: 0 Uploads: 0	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 __________________ The Greatest & Funkiest Movie about BBQ Ever! Or Click The Edict. PITCOOKER T - TRUTH ABOUT THE PBC "The Pitmaster T Video Page is Great" Adam Perry Lang -- 10-15-2011 Pitmaster T on Facebook

02-01-2013, 10:20 PM	#4
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	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. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

02-01-2013, 10:23 PM	#5
Pitmaster T is Blowin Smoke! Join Date: 04-03-11 Location: Dickinson, Texas Downloads: 0 Uploads: 0	for some reason he reminds me of Charlie's brother on "Two and a Half Men" __________________ The Greatest & Funkiest Movie about BBQ Ever! Or Click The Edict. PITCOOKER T - TRUTH ABOUT THE PBC "The Pitmaster T Video Page is Great" Adam Perry Lang -- 10-15-2011 Pitmaster T on Facebook

02-01-2013, 11:44 PM	#6
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	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 __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

02-02-2013, 09:01 AM	#8
smokeisgood On the road to being a farker Join Date: 03-19-12 Location: Louisville,Ky Downloads: 0 Uploads: 0	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?

02-02-2013, 09:07 AM	#9
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Does anyone say that his ribs are anywhere near as good as his brisket? __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

02-02-2013, 09:51 AM	#13
Grizzly6 Full Fledged Farker Join Date: 05-31-12 Location: Altoona, IA Downloads: 0 Uploads: 0	Anyone else notice the ghost shadow at 6:34? Spooookeeeeey!! __________________ Black UDS DUCAN Affinity - gasser Mini WSM (For the 9 yr old of course) Extreme amounts of awesome to assist 9 yr old who loves to cook