Heat the smoker to 285°F and check that the water pan is full. Trim the ribs if needed. Slather the ribs with a very light coating of hot sauce. Apply the rub (equal parts salt and black pepper). Cook the ribs, meat side up, at 285°F, for …
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BBQ with Franklin: Beef Ribs - YouTube 0:00 / 4:08 BBQ with Franklin: Beef Ribs BBQwithFranklin 557K subscribers Subscribe 2.5M views 8 years ago Y'all ready to learn how Aaron
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For this Recipe of the Week, we chose a short tutorial from Aaron Franklin on how to cook beef ribs. Franklin uses a smaller set of beef plate ribs and slathers them with …
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15 Aaron Franklin Beef Ribs You Can Make In 5 Minutes. Beef is the 2nd most generated pet healthy protein in the world behind chicken. In order to satisfy frustrating …
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Directions. Step #1. 1. To prepare your spare ribs first take a large knife and cut away the main bone cutting through the cartilage. Next, trim your spare ribs to length and slices off any thin …
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One of the greatest BBQ Guru's in the USA Aaron Franklin. I decided to do these his way.Lots of places to buy Fleur De Sel http://tinyurl.com/on3la94
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1. Use a shaker. To make seasoning easier, mix rub ingredients in a plastic shaker with an adjustable lid and sprinkle the rub onto the meat directly from the shaker. 2. Slather just enough. Before applying the rub, apply an …
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Threw the ribs in the smoke vault with applewood chips around 10:30am and kept track of the temp/times below. I basically kept it in the range of 260-280F, and checked on it …
Apply all over the brisket, but don’t be too generous. Once you have applied the rub, leave the brisket for an hour at room temperature. This will allow the brisket temperature to come up slightly, while also allowing the salt …
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Aaron Franklin’s Smoked Pork Spare Ribs Recipe. 1. Once your smoker has reached a consistent temperature of 265 to 270°F and you’re producing clean smoke, place the ribs in the cooking chamber with the …
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Step 1 START THE FIRE. Following the instructions beginning on page 88, get a fire going and heat the smoker so it’s about 285°F at grate level. Step 2 TRIM THE RIBS. …
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When making pulled pork, Aaron Franklin cooks pork butt at 275° F. He leaves at any smoker for the first 5 hours untouched, then spritzers and wraps. He removes the pork after about 8 …
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Aaron Franklin’s Beef Ribs. 1 1 (3- to 5-pound) rack of beef short ribs (from the plate, not the chuck) 2 1 tablespoon hot sauce, such as Cajun Chef or Crystal. 3 About 1/3 cup to 1/2 cup Brisket and Beef Rib Rub. 4 Spray bottle of water, vinegar, or other liquid. 5 Seasoned firewood (preferably oak or hickory)
Rather than layer in a complex BBQ rub, Aaron makes use of a simple rub of salt and pepper in a 1:1 ratio. This helps dry brine the meat so that it locks in its natural flavors, while giving it a smokey edge with the pepper. It’s then cooked over a simple blend of oak for a simple BBQ taste that allows the juices in the brisket to do their work.
With a chef’s knife, slice the ribs in between each bone and serve. Franklin received the James Beard Foundation Award for Best Chef: Southwest in 2015. His popular and critically lauded Southern restaurant, Franklin Barbecue, was awarded Texas Monthly’s coveted Best Barbecue Joint in Texas, and Bon Appetit’s Best Barbecue Joint in America.
I generally use somewhere around 1/3 to 1/2 cup of rub for each rack of beef ribs. Step 5 COOK THE RIBS. Place the ribs, meat side up, in the smoker. As usual, I cook meat side up because I’ve determined that my smokers have more topside heat and the meat and fat cap can handle that.