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

[@Mayo_ketchup_bhb]

The fact that he is using your avg box store grill/smoker really tells you that, he is a master in his craft. Can’t believe this was 10 yrs ago.

[@Drelue]

Every comment is calling out critics when I can't find a single person actually criticizing this man.

[@daquetreed5522]

That’s what I said lol

[@dorian7579]

I also actually searched for people hard criticizing him, could not find anything. Protecting the "master" from non-existing criticism is just exhibit A for the typical special snowflakey fanboy behavior.

[@jandcmotorwerkz5097]

I'm laughing-seeing the same thing here

[@holylick5522]

I think they are referring to the 240 dislikes. No need for all of the negativity; like momma says “ if you can’t say something nice don’t say anything “

[@mrjamesgrimes]

They probably quickly delete their comments when their notifications start blowing alerting them to who this man is

[@alejandroramon4286]

I really appreciate how Aaron approached teaching the techniques and principles of purchasing, preparing, seasoning, smoking, and finishing the ribs. Clear, concise, and very well presented. He is true a teacher in all respects. Thank you for sharing your knowledge with us!

[@bladediver]

“Oh hey little bud. Lookin real good!” As he opens the pit cracks me up.

[@christianrobinson4227]

He's so unique because he doesn't really "act" the way you would expect a Texas pit master to act. He doesn't have that slow southern accent and easygoing personality that most pit masters seem to have. You wouldn't guess that he's basically the best brisket smoker in the country.

[@djxxxplicit]

Christian Robinson he's more like a bbq scientist

[@cocaineface69]

He's also from Austin. Far from your stereotypical Texan.

[@ricocarrillo1945]

He's a Texan pitmaster. That's all you need to know.

[@motorcyclelad]

He’s from Iowa Jk. I just made that up😂

[@tylerjacobson8012]

“World” best brisket cook in the world.

[@homegrilladvantage]

The consistent (or OCD) attention to detail is really cool for him to share with us. Its always good to experiment and try different things but you can tell his base level understanding of how to cook and handle meat is constant at all times. I love it. (example: "grab like this" "season in this direction") you want people to have the same experience every time they visit your restaurant and im sure all those little things keep him on track. You people need to listen and learn instead of criticize

[@austindick3044]

Can u name the person who seen criticizing the king?

[@nicksacco5041]

I haven’t had much bbq, but this easily the best ribs I’ve ever made. Thank you so much for sharing these recipes. I’ve tried the others too and they are equally delicious

[@danielretamal2081]

I can see why he's considered the best BBQ cook in the world. His attention to detail is crazy

[@lepermessiah2011]

This man has a line at his restaurant hours before opening time and sells out every single day. He knows what he is talking about.

[@Gamebreaker08]

Juan T People are sheep, they will eat at a place that’s trendy regardless

[@DxnnyLy]

Gamebreaker08 What was it before it was trendy? It was still successful and amazing. There’s nothing that makes his place trendy. It’s the good food and amazing work and customer service they have. Same thing could be said at chick fil a. Yeah, it’s just chicken. Every one makes chicken like this, but the service is amazing and food is good.

[@Gamebreaker08]

DxnnyLy chick fil a tastes like hot ass. Chick fil a only got popular when they came out against the gays. Because the only people who go there are conservative white people. Popeyes makes a way better chicken sandwich.

[@jimmymac601]

In Texas no less.

[@DxnnyLy]

Gamebreaker08 Who said popeyes didn’t make better chicken sandwich? I’ll take popeyes any day. And I don’t know a single soul who eyes chick fil a just because they came out against gays lmao

[@henryratajczak3071]

I learn something everytime I watch and listen to Aaron. Then put it to practice when smoking. Him and Mad Scientist are 2 or the greatest teachers on KZbin. Thanks Aaron and Mad Scientist.

[@agentbz]

Oh, thank you so much for your videos, Aaron! I made the best brisket I've ever cooked with your recipe on July 4th, and today I am cooking ribs based on this video.

[@agentbz]

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!

[@bobjones1854]

After watching you cook your brisket on video, you gave me a ton of confidence when I cooked my first brisket. And yes, It came out perfectly.

[@davehorn1422]

Thank you for taking the time to make and explain all you do. Great video. Dave

[@spudsky100]

I love videos like this. I get to see different ways of doing things and incorporate elements into my own methods. I personally love my ribs and they are almost uniquely my own but I took ways taught by others, then did my own experiments until I came up with what I like. Still, I can't ignore Aaron's methods and will experiment some more by incorporating some of his methods. Love it!

[@kevinwalton5051]

How can people criticize a guy who is more successful at bbq than any of us will ever be? I think it's cool that he takes the time to make a few videos like this.... busy as he is feeding people waiting 6 hours in line to eat his "dry" "tough" ribs... Haha!

[@tylerjacobson8012]

Dick Cheney his ribs are renowned for how much moisture they retain. The only argument one could make about this is his incredibly simple approach toward the seasoning and general technique. Which I would say is the draw of his food.

[@randywhite6468]

Yeah no shit,, I agree. When your cooking and selling 86 briskets, a day, 35,000 lbs a month, then you can talk too. Arron cooks more BBQ in a day than most backyard people cook in a life time.....

[@paulwilk6261]

McDonalds is more successful at selling hamburgers than anyone else, that doesn't mean they are immune to criticism

[@tylerjacobson8012]

Paul Wilk except franklin isn’t known for how much he sells like McDonald’s. He’s known for the quality of his product. It’s why there’s only one Franklin bbq. Franklins ribs are said to be simple in the approach with and product that has a strong pork flavor and insane amounts of moisture retention.

[@paulwilk6261]

@@tylerjacobson8012 Nobody is perfect buddy. I am sure he would be the first to admit it. That said, I am not trying to slag the guy, but in the world of BBQ there are as many styles as there are opinions of what is best.

[@brettdense3755]

I’ve been experimenting with smoking ribs for a few years, and after following this video I made my best rack of ribs yet! Super helpful video!

[@michaelthurman9272]

Franklin, your bbq videos are great, I love your recipes, great flavors, you make it real simple.

[@trancat3321]

As always, a delicious looking masterpiece off of the pit. Very cool of him to take the time to make these videos. You're the man Mr. Franklin!!!!!!!!!!!!!!!!!

[@danielhoward6361]

I followed both videos, very carefully. I swear to Odin and every motorhead song I've ever heard and would bet freebird being a song or not on this man's process and recipe. Those were the best ribs, I've ever had. Ever. On my first attempt and use of a smoker grill. I cannot remember the last time I was so happy about cooking and the result of a long cook/prep. My family was so impressed. Thank you Aaron.

[@jazzfusionbop]

Beyond his skills and selflessness, I am always amused when he cuts a piece off, says "that could be a nice snack," and tosses it. This is the kind of dude you'd like to have a cocktail (or ginger ale) with.

[@rnmike1569]

Thank you for your time & effort friend, it is appreciated!

[@jasonsoto5795]

You are a BBQ genius. Thank you so much for your videos. I love them.

[@theinfinatewisdom]

I can sit here for days and just watch this BBQ master Cook! Outstanding!

[@mitchwilliams1377]

Thank you for taking time to do your video's. Lord knows you don't have to. Very informative without being too serious. You crack me up. :)

[@francescodox78]

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!

[@noisaidgetlost9448]

This guy really calms me down. My anxiety kinda melts when I'm watchin' this nerd do his thing. Thanks Aaron.

[@swampy7139]

Melts just life the fat on the meat

[@chadhoes606]

"Watching this nerd do his thing..." Love it. Aaron is my hero. I try to do everything the way he does. And my results always satisfy.

[@Epiha]

Thanks Aaron, I don't have a smoker, just a gas bbq from Walmart and I followed your instructions within the limitations of what I have, and holy cow the ribs came out amazing, especially compared with what I can buy in San Jose Ca (Jon Jons is my favorite), doing it this way has saved my family so much money and so satisfying. Thank you, thank you, thank you.

[@boyjimbo4941]

Bro I see all the comments saying “stop criticizing” but I can’t find any

[@mintymango3717]

That’s because all the top comments are comments saying to stop because they are so liked.

[@gabriel1985666]

Aaron Franklin. I will learn and will share your food in my country. thank you so much for these videos.

[@jeremyhiatt2612]

I LOVE THIS GUY!!! Informative and entertaining. Antics are hilarious! What a weirdo!

[@KareASLDo]

Thank you so much for providing closed captioning/subtitles for Deaf people. Your brisket is the best! I look forward to trying the ribs next time I am in town.

[@kaithongsavanh3649]

Always wanted a chubby smoker, but for the price my second choice of the Pit Barrel Cooker makes amazing ribs and more. Love watching Aaron’s videos and continuing to learn.

[@dastreetspart3370]

thank you for sharing your genius. you're a cool dude.

[@spvimagery3527]

Thanks for the great advice and educational bbq tips Franklin. Your bbq looks great.

[@shoreline780]

Beautiful!!!! A simple recipe!Nothing fancy! Nice video!

[@ench56]

There are very few restaurants that you can say the hype is real. Franklin is one of them. And the smoked sausage is so underrated.

[@stljordan]

man, we've got an awful lot of bbq 'experts' on here. can't wait to eat at all of your restaurants.

[@coldbloodkiller100]

John Jordan lmao

[@justinrice7609]

LOL

[@calvin3448]

I also wanna see a 5 hour line outside their restaurants.

[@jefft022]

@sticklift Or maybe just a snack bar...

[@gilbertrivera1293]

😂😂😂

[@jeffleake8715]

Franklin, i would like too thank you for your kindness for taking the time to make this video and for showing all your expertise. I have learn an awful lot and now will approach ribs with alot more excitement and confidence. Again, thank you for sharing your knowledge and experience.

[@dandaman150c]

Love your shows. Started watching on wviz, glad to find more on here. Gonna come hit that restaurant up this fall

[@gosloejoe]

I followed his brisket recipe. First time ever I smoked anything. Well my barbecue was a success. My friends said it was delicious. I’m not the best cook,unless you like burned food,but even my son and wife said it came out great. Ok now on to the ribs for July fourth.

[@iPACKgoldDOTS]

Good video, talking about the cooker having cool spots and air coming in makes me appreciate my egg even more

[@TheRonboe]

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!

[@saywhat5392]

I made ribs Memorial day following this process exactly. They were the best ribs I ever tasted. Thanks Aaron!

[@nickb3308]

did you season right before putting them on the smoker? I usually let brine overnight but it looks like Aaron went straight to the smoker after seasoning.

[@TheBigbennyboi]

Your a genius Aaron, love your work buddy.

[@CamperLiferDude]

Been to his place and he is the GOAT! This dude has found his calling.

[@sophrosyne7491]

A co worker bought me your book a few months ago and I’m obsessed. Thank you so much for putting this info out there

[@austen44]

I have a traeger and I love it... watching him cook everything makes me feel so incompetent LOL awesome videos! I can’t wait to go up to Austin and try the bbq

[@dh05z28]

I swear to god I could watch these all day every day.

[@indigofremont]

Follow his method every time and always get great ribs out of it.

[@garywilliamson1859]

If you've never tried Franklin's Barbecue in Austin you're missing out. The food is great his staff is outstanding and very helpful. One of the best Barbecue Restaurants in the United States. I can understand why he's so successful.

[@terryl8447]

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.

[@roprezm]

Great Series!!!! Keep em comming. Its one of the best Bbq shows on KZbin and the web!

[@gregs_garage]

I like the simplicity of his approach. smart and calm.

[@JCWWorldwide]

This guy was my favorite character on Heroes

[@justinrice7609]

Sylar!!!🤣🤣🤣🤣🤣

[@johnhorton720]

Aaron, Thanks for the video. I made the changes between your video and what I was doing. The ribs came out wonderful. The meat literally fell off the bones and was moist and tender. Again thanks for your video and help. John. Phoenix

[@alejandroramon4286]

Aaron, Thank you so much for your tips and techniques. I made the best pork spare ribs ever yesterday. My pork butt was ok, I could have let it rest longer and placed in the smoker a bit further away from the heat source. Really good first run with my new smoker though.

[@gregc1331]

I made these ribs last year and they came out PERFECT. Love how Aaron says "I'm gonna sauce it with whatever sauce" suggesting that homemade sauce isn't super critical. The last time, I used some not-too-sweet Stubbs Original bbq sauce and the end result was as good (or better?) than some of my belabored homemade sauces. I did cut the sauce by half using apple cider vinegar. Hmm, suddenly, I'm hungry!

[@mkvalentine1]

Did you use 275 degrees throughout smoking (pre wrap and after wrap)?

[@gregc1331]

@@mkvalentine1 probably around 250 and 275 but don’t recall exactly.

[@jerryburrowes3954]

I was born and raised in Memphis and have had my share of everything bbq! This dude is a master at his craft!

[@jaynyce4483]

Just made some ribs for my five and six year olds boys first time ever having ribs! Came out amazing I was gonna video them eating and smacking out them letting me know how good they are! Also like the little things that you said to make a better rib. Great job!

[@johnblount1347]

I love seeing such a different way to do ribs. Going to try something off of this maybe tonight.

[@theguyshow3392]

Aaron you sprites,sauce, and set right before you rap! Wow, you build more flavors on the ribs before you sounds amazing! Aaron thank you for sharing!

[@bighthreefour]

I used this rib recipe yesterday on my new rec tec mini pellet smoker, my hats off to Franklin and rec tec, best ribs ever were comments by friends.

[@MichaelRei99]

Harold you need to shit can the rec tec and get a real pellet smoker. Camp Chef!!!

[@BryanKeller724]

lol, I wouldn't trade my rec tec for a Camp Chef even if you paid me.

[@davidlloyd2943]

Love the Rec Tec!!!! I am a proud 700 man

[@Veritas21000]

Quite knowledgeable for such a young man. But he is spot on with his demo. I prefer a slower 225 temp. but I a really like his technique and his adherence to the traditional wood BBQ as opposed to the newfangled pellet pushers. The fun in BBQ is the subtle differences in the Pit masters nuances and technique. Without that you might as well throw the ribs in an electric oven and watch TV. But as the saying goes De gustibus non est Disputandum.

[@milessticka3377]

Aaron...you are a BBQ god. You are one of the reasons that I have gotten "the bug" when it comes to BBQ and smoking meats. Your videos are informative and enjoyable to watch. Keep up the good work and ain't no one got nothing on you. When you have the POTUS stoppin' by to eat your BBQ...enough said!!

[@superbford]

He is a true bbq expert. He cooks his way. There are certainly other successful ways. At some point it is all subjective.

[@austinmichaud1098]

deep man, that one hit home

[@shapeshifters7552]

Why am I just now finding you? lol Thank you so much! Happy New Year!2020!!

[@slackerzsincity6947]

I’m gonna try it. Simple and easy. I was just in Austin and my wife’s nephew didn’t know the hot spots to eat. Was disappointed to where he took us. I wanted to try burn ends. Thanks for the tips on how to cook ribs.

[@HNIC94]

😂 "well it's been about two hours.." 🤣 thanks for the tips. Busted out baby backs on the Weber and they came out great!

[@ericvondumb2838]

Thank you chef. Made my day!

[@bigt5731]

Fantastic video thanks for sharing your gifts!

[@tomolsen3420]

At first I was discouraged by his obvious experience that allows him to tell if the ribs are done by feeling them through the foil. Then I tried the toothpick poke and found out that it is really pretty obvious when the meat is ready. I also found out that it doesn't take much to dry out the entire rack if you skip the wrap. It may not seem like a big thing but it really makes a difference. My "skill" at cooking ribs has improved 100 fold. Thank you so much. Now to get over the hump on brisket and pork. For some reason all I can produce from a pork roast is ham. Good thing I like ham but I sure would love some pulled pork.

[@rsmetalguitar]

I waited in line to try the ribs and they were beyond amazing. Tried to duplicate this process at home, just not the same. There's only one way to get true bbq like this.

[@charlesoneal4625]

he uses a very specific wood.. with a very specific aging... and a very specific size or diameter. Will never be able to perfectly recreate this guy's food, but I personally know many pit masters... and NONE of them would give you this much information! And that's why he's a badass.

[@Gamebreaker08]

Charles Oneal Malcom Reed is better

[@kadenmaddalena7166]

Gamebreaker08 Malcolm reed is great but he uses a pellet smoker you cannot simply try to compare him as pit master compared to Aaron sure he gives great advice but ultimately he will not have the best ribs as he uses an inferior cooker

[@Gamebreaker08]

Kaden Maddalena lol you know nothing about Malcom Reed. It’s so bad it’s not even worth explaining to you everything that’s completely factually incorrect with what you just said.

[@tylerweaver8467]

Thank you for taking the time to teach me your the man!

[@pedroelvas9148]

Aaron you're just seem to be a great guy to Bbq and have a lot of fun! I´ve seen all your videos for past years and one of these days I´ll definitly purchase your master class! One thing I tell you my friend: Visiting you at Austin is on my bucket list for the next 5 years, and the thing I want most, beside taste the best Bbq in the world, is to take a picture with you and have a chat with you for 5m 😜 Cheers from Portugal 🇵🇹🇵🇹🇵🇹

[@darrylj4554]

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.

[@noahkraft6453]

What amazes me is he can make amazing ribs on an old country smoker!

[@632rebeleazy]

I have never eaten at Franklins BBQ but from the knowledge and looks of things I would definitely give it a try. I really enjoy his tips and character. He seems very down to earth. God bless brotha Franklin.

[@charlesljones2454]

The man is so.meticulous about what he does he makes it sound like a science. It's nice to do something well and enjoy doing it.

[@pattyluss]

Lived in the Austin area most of my life, just moved up to Denton, but I never had a chance to eat at Franklin's. I'm kicking myself now. Looks fantastic!

[@hahaLOLhaha72]

I grew up in Grapevine but live in Bastrop now. We're opposite haha

[@giovannigalli2362]

Master of Masters... thanks!!!

[@noelchavez2265]

I love the color on those ribs. All my friends preach a temp of 225 but im gonna have to kick it up to the 275

[@asscass2]

Why not go 250?

[@nategibbons172]

I shoot for 250, that way anything between 270 and 230 I'm happy. It is all about time in the cooker.

[@TuckerDale89]

I’ve been doing mine in reverse, wrap first then 2 hours cooking then add bbq sauce after that so I’m gonna try this method and see if I like it better

[@boyzinadazeify]

I am from Austin no matter what I attempt to cook I watch his videos first

[@thinkingoutloud6741]

Excellent! Thank you, sir. The only thing I could ask for is a glimpse of what you would call “properly cooked”. How easy did it come off the bone and pull apart?

[@steele829]

Awesome video thank you for posting very helpfully

[@MattmanCDN]

Thanks for this.. great job Franklin!

[@bjfowle]

Those look great. I usually do the 3-2-1 method on spare ribs but I think I will try your method.

[@Stickmayne]

This is just the delicious award winning sauce from the best BBQ restaurant on the planet. You can use whatever sauce you want 🤷‍♂️

[@112tapp]

great looking ribs they are excellent at his resturant great video.

[@kc8767]

Johnny Knoxville makes a mean rack of ribs.

[@adventuresarbitrary]

😂

[@Lalin_Ranatunga]

It's been a year since this comment. But it's hilarious.

[@lavargoodwin6075]

🤣

[@navynugget7]

If Steve-O and Knoxville had a kid, it would be Franklin.

[@danielmtz9488]

I did my first Ribs following his directios Simple and easy Thanks

[@That1AwkwardDude]

That made me quite hungry, well hungrier ( it is almost lunch time xD ) but that was very interesting & intriguing :D XD

[@nicholasbourcier]

I have not tried adding olive oil to get the rub to stick to my meats. I will have to start doing that. Also, your rubs are very simple and I think I am going to start taking on more of a pepper and salt based rubs like yours. I usually do the 3-2-1 method with ribs and it has worked out pretty well but I am open to trying other methods to get certain tastes. I didn't see what wood you were using to smoke with. I typically use applewood or mesquite for my ribs. Awesome videos!

[@DrJohn493]

The way he tosses a bone off the smoker, wouldn't you like to be his yard hound? Love that side table, my grandfather had one similar to it for his backyard cooking.

[@y34r]

and just when i thought no one can't really make bbq vid on youtube as good as bbqpitboy your vid comes up great job

[@Sammy39able]

Franky boy, read your book in one sitting and shared with friends.

[@allglownup1228]

Need to igb ugh uu

[@diesel11679]

Personally prefer Memphis or Kansas City style ribs over Texas style ribs....but there's still a ton to be learned from this videos. Aaron's definitely a master and his attention to details show it.

[@svetlanikolova7673]

I am drooling at home all by myself. yey.cant wait to get me some

[@rustylozanolpc4227]

He’s an awesome bbq guru with personality. No criticism!