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.