Aaron Franklin BBQ - Texas Style Smoked Pork Ribs: Masterclass Review
Vložit
- čas přidán 26. 06. 2024
- I hope you enjoyed my review from Aaron Franklin’s Masterclass on Pork Butt. We were dreaming of that pork butt for days, so I wanted to do a review on another one of his Masterclass lessons: Texas Style Pork Spare Ribs smoked with Post Oak.
I must say, I’m not such a big rib guy, but I’m a really big fan of Aaron Franklin, so I really wanted to try out his method for spare ribs. I think I may have overcooked them, but the whole process of smoking the ribs was really fun!
Stay tuned for next week's review on his Masterclass Brisket.
#BBQ #Ribs #AaronFranklinBBQ
See full recipe: www.fogocharcoal.com/blogs/co...
------------------------------------------------------------------
If you’re looking to start cooking, have FOGO CHARCOAL delivered directly to your backyard! bit.ly/FogoCharcoalCollection - free shipping on all orders over $35!
Let us keep you posted and follow FOGO Charcoal to get in on recipes for good experiences:
Instagram: / fogocharcoal
Facebook: / fogocharcoal - Jak na to + styl
3 hours wrapped and basically steam cooking them is way too long. That's why they're not just falling apart, they're turning into pulled pork. And you're burnt on the ends because the rib rack is so long it's going beyond the protection of the convection plate. You're exposing the ends to direct cooking. If you do them on the large BGE try cutting them in half so they stay shielded from the flame. That or elevate your grate. I do mine 3 hours unwrapped, 1.5 hours wrapped, and then I normally through them on unwrapped again for 15-20 minutes to firm them up. Awesome video by the way. Keep up the good work and I will keep watching!
Agreed but the first 3 hours should vary on how much meat on the bone.
Lamar you’re absolutely right, I agreed 100%. 1.5 hours is about all you need wrapped. 3 hours is way too long.
yup, 3, 2, 1. Can't fuck with that recipe, 2 hours in aluminum is the way to go
Lamar Kimball, at what temperature?
Wow super observation, if you start your channel i will surely subscribe. Here in India we don't get these stuff so never had this but looks yum and would like to cook (for that need smoker thats a challenge again), just a question how do you serve this hot Or cold? how the restaurant serve this? Hot or cold, and do they re heat the brisket again before serving?
I stopped wrapping in foil as it steams right off. I do 225 for 5.5 hours, unwrapped. I use a water pan, and for the last half hour, that's when I glaze them with sauce and let it caramelize. Wonderful bark on the outside, juicy on the inside, no spritz.
I am watching this video at 9:23pm so I can have awesome bbq dreams! Those ribs look amazing!
Excellent video Sebastian. Keep them coming.
So pissed off you don’t have more subscribers man your production quality is amazing and your products are amazing
Thank you!
Thank you!
Wow your Texas style smoked pork ribs looked delicious and so tender. Great video presentation too
Loving the series. Always great to have friends over. That's what BBQ is all about.
without spoiling too much :) the brisket is the best!! :) watch out for that next week.
without spoiling too much :) the brisket is the best!! :) watch out for that next week.
After seeing 2 of your videos, I clicked subscribe. The one on brisket was amazing and those pork side ribs look delicious!!!!!😋😋
I’m a big jerky guy, so those ends will be good for me lol. But the more you smoke you learn new things man. Great vids
People have said that the BBQ at Franklin’s is overcooked because most people equate falling off the bone to be a sign of quality but they aren’t ‘competition’ style Ribs. I believe the important part is that it is enjoyable.
I'd bet 99% of people who don't smoke themselves equate fall off the bones ribs as amazing ribs. Only time I've seen anyone get in a fuss about it are competition cooks and people who want to think they are the experts. I doubt Franklin's end up this 'fall off the bone'. It would make it pretty difficult to serve quickly.
2KFproductions They aren’t. All of the people I know that have complained are pros either in their head or actual pit masters. My friends and I enjoy it though. It is peppery but most BBQ in Texas isn’t too fancy - just salt and pepper. It is delicious, pure, and simple.
@@SexyBibliophile I like mine with a little texture, but that is primarily to distinguish from pulled pork
that look very well done
Thank you very much.
I think you should review franklin's bbq ribs video again; you have a lot to learn before you show another video on bbq spare ribs !
Absolutely, total fail this video. Ribs is not my strong game, but working on it, hoping to put out another improved rib video soon.
Made spare ribs yesterday on the kettle. Starting to like them more than babybacks
Overcooked spare ribs
Thank you
3.5 to 4.5 hours max when at 270°F. I prefer a rib with a clean bite, not a pulled pork rib. Nice bark on yours. And reset your bark for 10-15 mins after foiling for 30 minutes.
Letting that sauce set at the end is imperative
Ich hätte gerne dein Brett mit der Flagge drauf 😍
Deine Videos sind gut gemacht, weiter so!
The big green egg has always cooked really fast so its important to look at Temps! As soon as you can stick your thermometer in without resistance I'd pull em'. Usually around 198-200 or so.
A very good piece of advice right there.
Wow, those Ribs look absolutely fantastic. Thank you for sharing. New subscriber here. Greetings from Germany 👍🔥🔥🍺🍺
Thank you! Stay tuned for the Brisket video! :)
Thank you! Stay tuned for the Brisket video! :)
@@FOGOcharcoal will do my friend, just found your channel through your post on Reddit. Greetings 👍🔥🔥🍺🍺
When you cook your ribs if you start around 250-275 you have to drop the temp once you wrap. Especially when you put the sauce on it or it will burn. I drop the temp to around 225 on my stick burner once I wrap and sauce.
Great tip Frank, thank you!
Good idea the sauce/apple cider blend. The burnt bone ends can be the blood coming out. Competitors will remove that for presentation.
Thanks, so glad you liked it!
Sometimes even 2 hours in steam bath is too much. Check after 1 hour by inserting toothpick or temp probe into the ribs. It should go in with no resistance. If there's resistance, re-foil and put back and check after 20 mins and repeat if they're still not tender enough.
didn't see a big green egg on the masterclass
Looks tasty, but overcooked. Nice video!
Do you make your own mustard?
There are definitely some YMMV disclaimers on the Masterclass. I've seen the masterclass video and did some ribs via the masterclass instruction (following it exactly). Except I use a Kamado Joe Big Joe 2 like your Big Green Egg. I came to the same results as you, but I trimmed the thin end more aggressively to get rid of the overcooked edge. I even used FOGO Premium!
If you watch some of Franklin's earlier video's done on PBS + CZcams (czcams.com/video/GMQ7g2EJMoM/video.html). He smoked them unwrapped for 2 hours, then wrapped for 2 hours and pulled them off.
Also his earlier PBS video he used olive oil as as the slather. His rub in that video was 2:1 black pepper to Kosher salt. He then added chilli powder, onion powder, garlic powder, and lastly paprika.
VS the masterclass video which was recommended either Mustard or Hot Sauce as a slather, then just 2:1 pepper to Salt + Paprika.
I've had better ribs using his PBS video vs his masterclass video. I also modified his PBS/Masterclass video's temperature to 250F. The 270-275F he recommends is too high for Ceramic cookers.
I found also a nice presentation trick and extra flavor is to take the Ribs off the heat, open the pouch carefully to not lose the liquids. Then brush a thin bit of the BBQ sauce on the meat side. [For Kamado people]... Grab the grill removing tools and heat gloves. Pull the deflector out of the grill. Open the vents and get it to around 400F+. Throw the ribs meat side down with the brushed BBQ sauce and sear the sauce in the ribs (just until it caramelizes) and pull them and let them rest back in the aluminum foil pouches with it open a bit to soak up some of the juices as it rests.
What rub did you use?
The recipe is right in the video.
In TEXAS we don’t put bbq sauce on anything.
Speak for yourself sir. Haha
I am also a fan of arron franklin...but on pork and chicken no one better than chris lilly
I am going to see if I can find some videos of his teaching online or a book! :)
I am going to see if I can find some videos of his teaching online or a book! :)
When it comes to smoking meats i think a lot of the flavors and textures comes from your cooker and knowing your cooker. Im pretty sure Aaron didnt use a BGE in his masterclass. I think if you would have used an offsest smoker like he does the ribs might not have been pulled pork.
six hours is a long time. I only do 4hrs and they are tender.
Yes, they can definitely cook quicker
2-1-1 at 275 is plenty tender.
3 hours is too long . 2 hrs should of done the trick. Nonetheless, great video!
I've smoked many racks of spare ribs and at 275, I've never cooked a rack longer than 3.5 hours. Smoking for 2 hours and 1 hour wrapped and maybe 15 minutes to set a glaze, and they always come out perfect. You cooked yours for 6 hours, that's way too long. That's why they are mushy.
OK, thanks for the info!
3 - 2 or 3 - 1.5 would be great. 3 hours in the foil turns it to mush. I would personally do 2 - 1.5 and stop it from being too dark.
yeah, there is a bunch of lessons learned from this video, too dark, too long, too hot.
yeah, there is a bunch of lessons learned from this video, too dark, too long, too hot.
Mark Winston 2-1.5 is right Mark, I do this all the time on my WSM at 270-280 degrees.
Over done!
It can happen......
Think you sauce had too much sugar. 2-2-1 method works great. Avoids the blacker bark.
Thanks for the tip!
Didn't you forget to remove the membrane?
How to braise ribs.
Thanks Scott! Hey, what does Aaron Franklin know anyways???
Wouldn't we agree that this video illustrates Aaron Franklin of 15 -20 years ago...?
Was a little over cooked but probably still ate good
thanks for stopping by! Really appreciate it!
thanks for stopping by! Really appreciate it!
Nice but way too much pepper. It’s a 2-1 pepper:salt ratio.
You forgot to remove the membrane and trim the flap on the bottom bone side. Also remember to trim the thin parts so they don't burn. That vid franklin video has a part 1 and part 2 maybe you missed the part 1. It was a good try! Keep up the practice!
His masterclass video is different than the one he has on CZcams and Aaron Franklin doesn't remove the membrane
You forgot to have them remove the membrane
Aaron Franklin doesn't remove it, he mentions that in his masterclass. Says he likes it better with it on and they don't remove it at the restaurant either
Completely overcooked.
3 hours wrapped is wayyyu too long brother you want ribs not pulled pork. One hour wrapped should be enough. Cheers
Cooked to long
Aaron finishes a rack in about 4.5hrs, so 6hrs+ is way too long.
Overcooked man
yep :(
looks good but overcook
:(
Falling off the bone is trash.
You over cooked them. Period.
OK, we will try harder next time.....
Way overcooked....sorry ... Terrible looking ribs....
Sorry you didn't like them Mike.
Dude you got to do a few practice runs before you put a video out or do some more research. This is just like the time you tried to grill whole fish. Why even release the video?
wstreff I appreciate the comment. But the whole point of this channel is to show people that Barbecue is easy, fun and just to go for it, don’t be intimidated. This is not a high end cooking show where things are faked or only the good stuff is shown. I always advise too this is the first time I am doing this or something like that. But there is no shame when it doesn’t come out perfect every time. Life is not perfect. I want to show the truth and get more people cooking 🔥