BBQ with Franklin: Pork Ribs part 2




Your ribs are trimmed and seasoned, now what? In part 2 of our Ribs episode, Aaron shares the secrets to smoking tender and delicious ribs.

Music:
“Greenville Girl”
(Keyton/Makowski)
Vox/Bass – Solid Gold Makowski
Drums/ Rusty ole’ Milkcan – Kory Cook
Bari Sax/Barnyard Skronk – Thad Scott
Guitar/Dobro/Barnyard Skronk – Big Jeff
Recorded/mixed by Dale X Allen
Licorice Tree Records, 2008

source

48 replies
  1. Mark Winston
    Mark Winston says:

    As simple as it may look, these ribs look a milliom times better than most ribs on yt. The bark is just awesome unlike some black ones, its firm yet juicy and doesnt disintegrate when you cut it. No 3 2 1 method used either, just 2 2 and its perfect. A meat is done when its done. I personally use a 2 – 1.5 method, give or take and it always comes out perfect.

    Reply
  2. Terry L
    Terry L says:

    Aaron is definitely an expert. His way is a way. There is not a the way. I live in Memphis and every year the best cookers in the world come here to compete. I have learned from other pitmasters and cook great BBQ. It is a matter of preference and taste. Great video easy simple recipe and I am sure they were delicious.

    Reply
  3. Darryl J 455
    Darryl J 455 says:

    People should not criticize unless you have been there and then you didn't like it. I have been there and can say it is for me the best I've ever had bar none. Tried about everything and I normally will not wait in line for food but it was worth every minute. The line is fun chatting with people and we were seated and eating in 1 1/2 hours, not too bad a wait.

    Reply
  4. Francesco Dote
    Francesco Dote says:

    Aaron i love what you do, the videos you make, but what i love the most is THE WAY you do the things! Rookies like i am, often overlook after the process and the steps we do in the barbecue preparations. You are Easy&Lazy…before Low&Slow! Way to go!

    Reply
  5. Mark Powell
    Mark Powell says:

    Thank you, Aaron, for all your videos and for sharing your knowledge and experience with us. I just cooked a brisket all night using the Aaron method and am fixing to cook a rack of pork spare-ribs!

    Reply
  6. Brian Whiteaker
    Brian Whiteaker says:

    I followed his technique yesterday, and the ribs came out too tender. The bones were breaking in half they were so soft. Any idea why this would be? I kept the heat at 275 for the whole process.

    Reply
  7. TheRonboe
    TheRonboe says:

    I smoke ribs. Bit different from Aron. But, this is excellent advice. He’s very thoughtful. Tells you why he’s doing stuff.

    I use a thermometer. They don’t cost anything & you don’t need to be opening the smoker. I don’t smoke everyday either.

    Love that, you can tell there done by how they feel in your hands!

    Reply
  8. Rob Bob
    Rob Bob says:

    people who wrap BBQ anything just do it to get it done faster and most of the morons eating it don't know the difference – they just know they ate at "insert name" so and so's place….yawn

    Reply

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