Fleshing out Franklin's BBQ Book

Discussion in 'Pork' started by tbrtt1, Apr 23, 2016.

  1. I recently bought (iPad Kindle app version) Franklin's BBQ Manifesto. Good read and reference. He goes fairly deep about his BBQ, including his rationale what he has learned. He is a stick burner purely so some of it doesn't apply, but there are some things that I have been trying. One is butcher paper for wrapping, and hell, wrapping in general (see my post "Forgive me father, for I have wrapped!" for details on my newfound fondness for wrapping). 

    Not to rehash that previous post, but I have been employing wrapping with butcher paper on my smokes. I have become a fan of this method. A few months ago I acquired a pellet pooper and have discovered that I can now get really nice bark and wrap! Who'd a thunkit? In short, I wrap late in the smoke after adequate bark has formed and I wrap with butcher paper. Bingo. 

    Another thing I have been doing is experimenting with the rub. I went heavy course black pepper. For the ribs I kinda did my basic rub (a basic modification of a combination of Jeff's recipe and another one) and added a bunch of pepper. Contributes to the texture of the bark. 

    So here is a few lame shots of some St. Louey ribs I did today. I promise get back to more frequent posts and Q-View, providing that other thing that keeps me busy (work) cooperates. 

  2. b-one

    b-one Smoking Guru OTBS Member

    Nice looking smoke ring and pull back! As long as you can eat it the trial and error is half the fun if you ask me.
  3. av8tor

    av8tor Meat Mopper

    Did you wrap the ribs in Butcher Paper as well like 3-2-1?
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's some good looking ribs!

  5. Wrapped in butcher paper, yes, but not necessarily 3-2-1.

    Trimmed and removed membrane and rubbed. Then prepared pellet smoker and programmed to smoke at 180* for 2.5 hours. At this point I moped with a little AJ and apple cider vinegar (Franlin spritzes but my squirt is broke). Then kicked up temp to 250* for ~ 2 hrs. Not sure exactly how long but I was looking for color. Then wrapped and placed meat side down for 1 hour. The unwrapped for 10 months minutes meat side down.

    I have been experimenting with this wrapping thing and I'm still working out kinks. These were just a smidge close to fall off the bone so I shouldda un wrapped at 30-45 minutes. I don't want mushy but the wrapping does add some tenderness and moistness even if only wrapped for 30 minutes. At least this is what I have found. I have done several side by side with some wrapped and some not in the same cook and always the wrapped were just a tad better.

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