Spareribs Franklin Style

Discussion in 'Pork' started by freiesleben, May 15, 2016.

  1. freiesleben

    freiesleben Meat Mopper

    Hi all,

    I went to Franklin Barbecue last weekend, and despite waiting in line for approx 4 hours it was worth it, BEST BBQ I HAVE EVER TRIED. We had both brisket, pork ribs, beef ribs and sausage. The brisket is actually the signature dish, but the pork ribs were really good as well, so I wanted to try something similar and after watching a couple of Aaron Franklin's videos and some help from his book and almost nailed it(if I should say so myself). My wife liked the taste a lot, but think I should work a bit more on the tenderness, so that is what I need to work on next.

    I used apple cider vinegar for spraying and Franklin's original BBQ sauce.

    But this is the result:




     
    Last edited: May 15, 2016
    bauchjw likes this.
  2. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    This is kind of what you're doing to me!

     
     
  3. freiesleben

    freiesleben Meat Mopper

    Haha, that was a funny one JP61 :)
     
  4. bauchjw

    bauchjw Master of the Pit

    Points! Looking really good!
     
  5. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  Nice job!

    Your smoked ribs look great!

    Wish I had some ribs, but I'm not complaining about my canned chicken dinner [​IMG]  
     
  6. raastros2

    raastros2 Smoking Fanatic OTBS Member

    There isn't anything better than making something your own...great work...the tenderness will come in time
     
  7. smokinal

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

    Nice job with the ribs, they look delicious.

    Al
     
  8. cats49er

    cats49er Meat Mopper

    good work
     
  9. danbono

    danbono Master of the Pit OTBS Member

    Hi  Sooo what is the secret for making Franklin's ribs? besides the apple cider vinegar.Time/Temps/Rub?

    Thanks Dan
     
    Last edited: May 17, 2016
  10. freiesleben

    freiesleben Meat Mopper

    Thanks all :)

    DanBono as requested:

    - Approx. 5 hours in the smoker at approx. 240F with 2 hours wrapped(I would at least give them 30 minutes more next time). 

    - Resting for approx. 20 minutes before cutting(while still being wrapped)

    - Spraying with apple cider vinegar every 1 hour

    - After 3 hours and before wrapping I added BBQ sauce and vinegar to the meat side and let that settle for 10 minutes, then flipped it and gave the bone side 10 minutes with same. Thereafter I wrapped it with a couple of sprays of vinegar and a couple of sprays of BBQ sauce(using a squeeze bottle).

    I used apple wood which I think gives a good taste to pork. I used my WSM 18.5 for this smoke as I only made one rack for me, my wife and son so the Assassin 24 would have been a bit too much to start up.

    The rub is really simple(my own, but pretty much like Aaron Franklin uses as well as far as I can see):

    - Coarse grind black pepper

    - Coarse kosher salt(half of the amount you use pepper)

    - A bit of paprika for color

    - A bit of onion powder
     
  11. danbono

    danbono Master of the Pit OTBS Member

    Thanks going to give it a try, next time I do ribs.

    DanB
     
  12. freiesleben

    freiesleben Meat Mopper

    Sounds good DanB, keep me posted with pics :) Remember to use spare ribs, not St. Louis style or baby backs. 
     
  13. I know these types of things are so subjective, but I beg to differ on Franklin's.  Don't get me wrong, Franklin's is good, but many others in the Austin area I'd hit first:  Kreuz's, Black's, Snows, Salt Lick, Smitty's, Kerlin's--even the County Lines--to name a few.  AF reminds me of Emeril Lagasse:  good food, but more marketing and hype than GREAT food.  My $0.02. 
     
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  15. freiesleben

    freiesleben Meat Mopper

    BBQBrett it is a personal preference what people like, but I loved all of what we had there. The beef ribs and sausages are really good as well, but I think that they only serve the beef ribs on Saturdays. 

    The brisket is the signature dish, and I think it deserves to be as it really good and juicy. 

    I have had a lot of help from Aaron Franklin's videos and had the pleasure to meet him in person as well, and he is just as down to earth as I expected, and what I like about him is that there are no secrets, he tells you want he does.

    If you are a bit geeky when it comes to smokers like I am, then ask one of the staff to see their smokers, they will gladly show you them and tell about them. 

    All of this is my personal view of Aaron Franklin and his BBQ joint, so people can take it or leave it. I have tried, Saltlick, Kreuz Market, Blacks and Smitty's and they are really good as well, but I prefer Franklin Barbecue over them. 
     
  16. Thanks for the info Freiselben! Never been to Texas before and am only going to be in Austin (if all goes well) one day so I doubt I will to get to try another place there as well. I actually e-mailed Franklin BBQ last week to see what time might be appropriate to line up on a Sunday. Also asked if I could see the pits as well. I was impressed, got an answer back in about 5 minutes and they said the same thing, just ask the staff to show me the smokers.

    Also will be spending some time in San Antonio so hopefully I will get to try a good BBQ joint there as well.
     
  17. freiesleben

    freiesleben Meat Mopper

    I suggest you do it BBQBrett, I do not think you will be disappointed. I got to talk with some people in the line and shared a couple of beers with them :) It is good fun, and suddenly the 4 hours or maybe less on a Sunday is over :)
     
  18. I am going to do my best to get there and I am sure I will post about it if I do!
     

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