BBQ with Franklin: Pork Ribs part 1

BBQ with Franklin: Pork Ribs part 1


You’re watching barbeque with franklin Im Aaron and today we’re going to cook some pork spare ribs make a rub wrap em sauce em and then eat em it’s rib time we’re gonna start off by making a rub for these pork spare ribs one empty cup this is what i’m going to use to mix as usual salt pepper of course is the base for
anything awesome in my book going to start off with about that much black pepper about half that amount of salt my general ratio for pepper to salt for pork ribs is two parts black pepper
to one part salt they’re really thin and their really
easy to over salt that’s kind of the basic thing and this is what we do here
at the restaurant but salt and pepper is getting a little boring so we are going to
throw some other stuff in there a little bit of chili powder not too much put a little bit of garlic powder if you do a onion powder or garlic powder you’re going to want to do more of a granulated kind of thing if they’re really powdery it’s gonna settle
and its going to clump kinda oddly i might even take a little bit so just sprinkle a little bit of that for some savory spices and a little bit of onion powder not too much and for color not so much for flavor im going to add some paprika paprika is pretty standard for rib rubs it’ll give kind of a nice red color to it real simple kinda mix it up im only doing one rack of ribs so im not making much rub here but what i am going to do im going to pour it in a shaker get the rub on the ribs really really even unlike brisket and other things where you can just kinda throw the rub on there put it on the
smoker there’s not as much smoke that goes on a
rack of ribs so i think it’s a little more important
to have a real even coat so you can see just pepper it doesn’t look kinda
splotchy you dont want it too heavy on the thin side you don’t want it to light on
the thick side and that’s why i’m using a shaker just to keep it kind of lookin pretty now we’ve got our dry rib rub made we’re going to trim some ribs so what you’re looking for when you go
the grocery store is you’re looking for pork spare ribs not saint louis cut and not baby backs baby backs come from a different part of
the pig little leaner meat and spare ribs typically have
a lot more fat they’re going to be a lot more moist they’re going to have a lot more flavor a full spare has the breast bone attached right here so we’re going to cut that off here in a second it’s got anywhere between eleven to
fourteen bones you can normally count on twelve and it’s not trimmed if you look
around here it’s just it’s got the bones and that it’s got the cartilage and stuff
in there it’s not trimmed it’s got the skirt on it and it’s got kind of a tip right there what
you’re looking for ideally is something that has a lot
of fat and you dont want it to look too lean but you want to be able to see some fat right there that kind of go with
the grain that’s going
to be a lot of flavor it’s going to render more moist ribs hopefully it
won’t dry out quite as quick if you’ll notice here that this end is really thick if i was doing a competition my competition ribs would come from right here
because those are the thick ones and they have the straightest bones but we’re not doing competition we’re going to eat this stuff so we’re going to cook the whole thing and the knife i like to use is a ten inch actually its a nine and a half inch just chefs knife you’re gonna be hacking through some bones and
stuff so if you have a really nice delicate knife that’s kinda thin you probably
don’t want to use it you can use a cleaver you could use a debba
which is a japanese butcher knife that shaped like a chef’s
knife i use them pretty often but they they get kinda
heavy when you’re doing sixty of these things so i like to have a lightweight one
with a thick blade lets get to trimming first thing we’re going to do is square this up and there’s kind of a baby little rib right there its probably gonna fall out while we are cooking it and
it’s probably gonna burn up anyway so im going to put my knuckles right there you’re gonna lose it regardless i kinda
flip it around like that you can slide your knife a little bit and it’ll hit something
right there gonna cut like that kinda go through and there is cartledge right there if you feel something that’s pretty
crunchy there are little pieces of bones that go through there if you hit something just kinda go a little farther in until the coast is clear get rid of that or you could save it to use it for uh… beans or if you
wanna make a pork or something you can certainly do that and this is what they kind of call a kansas city cut
and that’s a full spare minus the breast bone what i normally do is i just box off a little bit i get all the rough edges off because
you kinda figure if something is sticking out it’s going to burn any way kinda hit the skirt and the reason why i cut this off this is
a great piece of meat if you want to use it for somethin great i normally dont if you dont cut it off when it heats up its going to pull up anyways so you’ll have rub you’ll have smokey color all over this part and then you’ll have a bald patch right there you don’t really want that grab that point and flip it around we’ve got this and if you like bacon or anything this is
where the pork belly is the pork belly is just the fatty back side of this so this meat’s pretty good right here
it’s got a lot of fat but i always trim that off could’ve been a snack but it’s not trim that off because after it’s cooked when say if i’m having a lunch service and i’m cutting these things if i left that piece of meat on there the fat woiuld cook out from between the two pieces of meat and they would just slide
right off on the board and that’s not very attractive and it’s not going to have any bark on it thing is we like bark trim it off a little bit so while you’re doing all of this got it kinda trimmed run your hands across the bones right there a lot of times if you’re getting mass-produced ribs from various companies or even smaller
companies when they run these things through
a saw they will go too fast and chip the bones sometime now we’ve got our pork spare ribs
trimmed up got breast bone off got it trimmed up nicely skirts trimmed back little piece of fat is cut off the back we’re going to pull
off the membrane here at the barbeque place i dont pull off the membranes but most
people do they definitely turn out better ribs and if
you know we got a couple racks you might as well pull them off and what the membrane is its exactly a membrane it’s a membrane goes right here its going to be on the inside of the rack of ribs
kinda protects the the muscles from the organs and kinda the stuff we’re not gonna cook to get that off take a little knife kinda get under there a little bit and kinda peel it up just a little bit tipically butter knives work really good if you have a butter knife i’m right handed so im going to flip it around that way it gets really really slippery so grab you
some paper towels that’ll help you grip it kinda go to town hopefully it will come off in one big strip if
you’re lucky oh i like getting lucky it’s a pretty nice looking rack of pork ribs got the breast bone off the skirt off the
membrane pulled off unfortunately we’ve got a few bones poking through
right here we’ve got a little term for that its called shiners what shiner typically refers to the
other side but in this case its this side not much you can do about it just going to have to kinda deal with it it’s an imperfect meat well barbeque is an imperfect thing to cook anyway i think we are ready to put a rub on so we’ve got our rub made going to open that up just a little bit i always like using a shaker for ribs instead of using a cup or like a hand and throwing it on i think it’s a lot more important to
have a nice presentation with pork ribs because it’s more delicate meat but we need something to make the rub stick i like to use olive oil normally i use a squirt bottle just put a little bit on there useing olive oil is pretty awesome
for steaks or really any kind of meat if you’re going to grill somethin it’s really a pretty great way to start off anything i think it’s great for tri tip kinda rub it down just a little bit flip it over get the other side not too much just enough to make the rub stick that’s kind of the thing with brisket i don’t do anything like this because there’s so much blood that comes
with the brisket it makes the rub stick anyway the ribs dont really necessarily have a
whole lot of blood they don’t really have a whole lot going on anyway so we
got to add some stuff to it i like to do the meat side first if you’ve got granules that are of
different size you want to keep it moving all the time so something doesnt settle
to the bottom and something doesnt end up too salty salt normally settles towards the bottom
so i put the holes up top when i’m holding it so kinda sprinkle it on there and i like to look at a lot of pepper i think that looks pretty good if you’ll
notice that its really even there’s no splotchiness i didn’t get too much
here i didn’t get too little here i think it’s pretty good if you’ve got ribs that are really really thin
be careful with the salt cuz it doesn’t take much salt to get it in there delicately flip it over for this side and it’s just me being a
little OCD perhaps but i typically do the rub that way so if there is a streak it’s actually going parallel to the bones doesn’t really make any sense or mean anything so there you go we’ll put this puppy on

100 thoughts on “BBQ with Franklin: Pork Ribs part 1”

  1. So you throw a lot of trimmings and meat away but you don’t have to be an a-hole about it. Just do it without commenting otherwise you come off as really wasteful.

  2. My Dog is freaking out over the waste…she loves raw meat and bones…We never threw anything out when I was growing up…Just saying… Great Video. Thanks Franklin JP

  3. ONE thing I have been experimenting with is injecting BBQ sauce into the meat directly before cooking….mostly things like pork shoulders and some briskets.
    I dont like sliced brisket on a plate with a ladle of BBQ sauce poured on top….MEH.

    Try injecting your BBQ sauce into the meat and then smoking it. The BBQ cooks inside and when you slice the meat…the sauce oozes out. It's definitely interesting albeit rather unorthodox. Maybe that's too weird but it sure makes a tasty mess.

    Grew up in Houston…hunting and fishing and we cooked something on the BBQ Pit almost every weekend. 6 kids so we cooked 100's of briskets

  4. On another video a person that waited four hours in line received a dry brisket. Conclusion: If you have to wait more that ten minutes for a meal, run away as fast as you can !!!!!

  5. All the folks bothered by the 'excessive' trimming must smoke their ribs for like 16 hours at 185F… Come on. Watch someone trim a brisket if you thought that was a lot of trim.

  6. 4:41 not cool at all!!!!! Even if you use it for sausages or so, dont make the people believe you throw it away. Its one big dickmove!!!

  7. Obviously a spoiled chef. Cuts off meat like it is no big deal. A real cook knows how to use the whole piece and make it good to boot. Pathetic.

  8. Stopped watching the moment he threw that meat away, fuck that dude. I hope you stopped doing that shit.

  9. Thank you very much Chef for the spare rib trimming instructions, I will try the rub tomorrow but will add tumeric to it as well.

  10. Yah never took off the clear coat of silverskin on the ribs. Are you foreal? Wasting food and poor technique with basic seasonings… I see why you have a channel and don't cook for people

  11. so tires of all the waste of good meat in cooking videos. Respect the animal by using as much of it as possible.

  12. Oh look at all the know-it-alls in the comment section. Geez, how about you all just shut the fuck up and let him do his thing. He’s successful for a reason and if he’s throwing away too much good meat…well guess what? Who the fuck cares, it’s his style! You fucking people are the ones that other people hate inviting to parties. Fucking assholes.

  13. After the way he trimmed the shit out of them..why not just buy st.louis style ribs?..he wasted meat and time..lol

  14. After you have done all that trimming, what you are left with is called "Saint Louis ribs." eg: "St. Louis-style spare ribs are cut in a particular way with the sternum bone, cartilage and rib tips removed so that a well-formed, rectangular-shaped rack is created for presentation."

  15. Omg…all that good meat you are throwing away….well I guess whenever you are the boss you can throw away anything…should donate it to a homeless shelter

  16. This guy is an idiot. Besides throwing meat and bone away that could make stock, putting oil on the meat first means that the seasoning is useless. Kind of like watering the lawn with fertilizer, but putting a tarp over the grass first. Can you say moron? I just bought two racks of ribs today, but will cook them Friday. Cheers

  17. So- “Don’t buy St. Louis, just have fun trimming this full rack and throwing the scraps away until it’s a St. Louis…..”

  18. The biggest con artist bullshit I ever seen, Franklin who? Ha Ha What he ever done a long line based on bullshit

  19. Brine a rib will wash all the flavor out. Trim rub 15 minutes before putting it on the smoker or it will become hammy (cure) wrap half way thru sauce glaze with Honey serve right away

  20. How does this guy run one of the most popular bbq spots in America? He’s wasteful and just said he doesn’t take off the silver skin even though most people do and it makes for better bbq? He seems lazy

  21. A rubless rub. Also why mix your concoction in a separate tub to then transfer to your shaker? Must like washing stuff….

  22. Franklin I see no one has been here for a while, so I don't know if you will ever get this. Accidentally, I came across a fantastic technique to make the best ribs I've ever eaten. I live in Houston but was in Mississippi cooking Q for the family and about 3/4's through it started pouring down rain and I had to pull all the meat off and afrte some hours of constant downpour, I covered everything and put it in the fridge. Next day I restarted my fire (Hichory and Pecan) and put everything back own to finish. Cooked as usual and wrapped with foil near end and took it off as it got done. Chicken and ribs in their time frame. Best damn Bar-B-Que ever!!! Family and friends went crazy with praise of best Q they had EVER eaten. Tested the technique a few more times on my next cooks, and lo and behold, the twice cook hands down ALWAYS come out with that magnificent taste. It is time consuming and bit more work, but you know the joy and satisfaction of the end product. I am not worthy of giving you an ounce of advice about Bar-B-Que whatsoever, but one day when you got the time, I urge you to give this a try. I call it my "Twice Q'd Que". I assume the meat pores closing down on that already infused meat and reopening with another infusion must be the trick. Whatever, it has never failed me yet and every time I can allocate the time, I double cook now. Even the chicken is more scrumptious and the ribs are just to die for. Just wanted to let you in on an accident that could possibly revolutionize the game. Sorry to bug you with this epilogue, have a good day and hope by chance you find this.

  23. People this is an epic bbq chef. Don’t listen to advice if you want but this dude has done thousands of racks over his life…. he knows wtf he’s doin

  24. so many salty people in the comments…let the man cook his way. I mean, he does have the best BBQ in the nation…

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