BBQ with Franklin: Beef Ribs
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- Опубліковано 30 вер 2024
- Y'all ready to learn how Aaron Franklin makes beef ribs? Join KLRU and Aaron to learn step by step.
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The only Skinny cook that I'll trust
Harry soo. Check his vids out
He’s not that skinny tho
@@austinp0rk46 I agree, he's got a bit of a ponch, and a couple moobs.
@@dabearcub Upvoted for fat fuck and BBQ noob.
@@rschaffer86 You’re a true gentleman.
I did these this weekend and wow seriously one of my favorites now.
Aaron, what is the make of your smoker in this video? How did you modify it for your preference?
Ask for 'Beef Short Rib'. They have lots of fat and beautiful meat. The fat renders down a lot so don't worry to much if it looks fatty.
I'd pack up and move to America just to work for that man. He's the Willy Wonka of BBQ
Aaron Franklin 🤝 Ford Prefect
Towels
Salt and Pepperfection!
Well if you let it rest one hour then the rib is cold how do you reheat it to eat it
Hi! You Can make Perfect Beef Ribs BBQ in just 5 minutes | Super Easy Oven Baked Ribs BBQ Recipe here ⏩⏩ ua-cam.com/video/UPrNxws29Kk/v-deo.html
This great value brand Johnny Knoxville doesn’t know bbq.
doesn't it look kinda burnt on the outside? like it's super dark and looks crunchy
That's called "bark" and what you're going for with Texas BBQ.
Killing it on a $400 pit. Just goes to show that skill and technique is more important that spending crazy $$ on a pit.
Aaron is great in front of the camera. He acts like he really wants you to learn, not like so many with their secret rubs and sauces.
I watched something before that said that the bbq pitmasters will all tell you their trade secrets but laugh at you because its still an art that they have mastered.
Is it just me or is this Seth McFarlanes brother
In BBQ Camera mount, loving it!
WHY DIDN'T HE EAT IT!!!!! I WANNA SEE THAT RIB TORN APART!!
I got so triggered when he just left it sit on the table and didn't eat it lmao
He’s a subversive vegan who exploits true - to- design carnivores for profit. Vegans are abberrations or for want of a better term a “ rotten limb” on the tree of human life.
Sahil- It has to rest for about 45 min to 1 hour. He'll be back to eat some.
@@6977warrior1 no Wayne is correct. Franklin is part of the secret vegan plot to complete Thanos's vision by teaming up with George Soros, the gays, and lizard people to secretly destroy all conservatives and turn the frogs gay.
Source: Alex Jones's drug addled mind
He was being merciful to us watching!
Franklin looks like Johnny Knoxville and Steve-o's lovechild. . . . . . .
More like Jemaine Clement's twin brother lol
I always thought a little like Zachary Quinto from American horror story
More like Johnny Knoxville and Seth MacFarlane
this comment is literally on every video of his....
looks like the love child of moose menon
Made me step out of my comfort zone.As a native New Yorker I am now becoming well known by my friends as the guy that can smoke. I made these awesome ribs and if you didn't make it look so simple I probably wouldn't have tried. I look forward to more videos in the future!
He's hilarious in every video. I wonder how many takes he does of each segment? Seems like a good dude to sit around, have some beers and bbq with
Wow. I can't believe how good these beef ribs taste. I went in with some doubt with such a simple rub, but that all vanished after my first bite...simply amazing. Thanks so much for this video.
Happy we could help Richard - TeamBBQwF
hello how do you keep the smoke "Clean"? Because I don't want to start smoking meat for the first time and then suddenly not know what to do with black nasty smoke.
Why would you doubt a simple rub when you are listening to the man who has the title of making the best BBQ in the US.
Salt and pepper is the true Texas beef rub. It is all you need. The bark tastes great, it doesn't need chili powder on it.
Approximately, How often do you need to add wood to the fire to maintain at the desired temperature for this type of smoker? Is it the type of fire you can just leave for 5 hrs like other smokers?
Man I can't wait to try this at home! Over the summer I waited in line for over 5 hrs to try the beef ribs and they were amazing! Really like the best thing I have ever eaten in my 35 years on earth!!
We hope the experience was worth the wait - TeamBBQwF
If you want to add another bucket list place. Hutchins BBQ in McKinney Texas is ridiculous as well.
@@myrealname2022 also red lobster In Visalia ca
I thought his beef ribs were better than his brisket, and that's saying something! Kudos Aaron!!
It would be nice if you cut into those ribs at the end to give us an idea of what the finished product looks like done. And someone tasting it is always a nice touch. Otherwise, great little video.
Great Cook
I love beef ribs but it's hard to get good ribs with a lot of meat on them around here.
Guess I have to move to Texas.
Go to your butcher or grocery meat dept. and ask for 1/2 a rack of beef short ribs - not cut into individual pieces. You're probably used to buying beef back ribs, which are notoriously short on meat and long on bones.
As Bill said .....too often people look for beef ribs which have almost no meat on them...you want a plate or just ask for uncut short ribs "english style" any good butcher will know what you're asking for.
Carlos Gregory
Bill and Carlos, thanks for the guidance on how to acquire these beef ribs.
Hey Backyard,
Not sure if you have a Restaurant Depot near you, but the one I shop at in New Jersey has nice short ribs for around $4/lb. They come in packs of 16 ribs (4x4) and are usually around 15-20lbs a package. DELICIOUS!
There is but ours is B2B only and not open to the public :o(
I did beef ribs once this way after watching the video and they turned out awesome! I think the hardest part is just getting the butcher at the store to understand what kind of beef ribs I'm looking for, but once we got that worked out the rest was easy. Getting ready to do two slabs of four bones for tomorrow's dinner! Thank you Aaron!
MAN I can relate. I used to buy a quarter of a cow and I bought extra ribs with the purchase- TWICE. I never got these. I don't know what I got but it wasn't plate ribs!
Johnny, the 4 bone variety is actually from the short rib… still amazingly delicious. Plate ribs come as a 3 bone section… and cost significantly more. I’m in the Nashville area, and no supermarkets, nor Sam’s or Costco sell plate ribs.
Well I bought my cow alive and did the killing and butchering and now I have my beef ribs the way I want it and don’t rely on someone else.
I've done this recipe several times, always a huge success! Thank you.
Here I am at 2:30 in the morning broke and eating a Banquet Chicken Pot Pie. Least I have food that counts.
Ain't nothing wrong with banquet pot pies!
Is it wrong that I re-watch this video at least once daily?
i watch it daily,,, so your right
What's wrong is that you're the only one doing that
This dude is a cross between Jermaine from Flight of the Conchords and Andre from The League
I never thought about Jemaine before lmao perfect
Dude reminds me of Jemaine Clements.
Gonna try my first beef ribs this weekend, following your instructions! Thank you for all your videos. I bought your book too!
Your very inspiring my friend!! I have a question for you, do you crack your own pepper or do you get it from a spice house? Keep the videos coming!!
Make these plate/shortribs all the time...pork ribs don't come close to beef ribs IMO ....
Agreed sir
Idk ive had great both, but pork is easier to cook.
Have to make a trip to Texas for their beef short ribs
Go vegan and save me.
That's because pork ribs don't have legs.
Oh great! Now I want me some beef ribs. Nice cook.
These look so good! Beef ribs are my favorite, even more than the pork. I've only seen the back ribs though, not the real thick kind (so far). Simple seasonings are great for them, though I can't use a lot of pepper myself. Usually it's salt and a smidge of garlic on them, or a smearing of hoisin sauce before they go under the broiler.
This is the easiest recipe I have followed and it was simply spectacular. These are amazing.
Why you no make more video?
Now I have to try this again, last time I think I cooked mine to long. excellent, thanks for doing this.
BBQ is often about trial and error. Aaron would happily admit that he wasn't born a BBQ genius. - TeamBBQwF
but our errors still taste pretty good. thanks for replying.
Franklin's master class ads are the only ones I can bear to watch. Most of the others just come off as self-important and arrogant, but he's just got this nicely casual sort of down-to-earthness.
I just tried out my new Kamado Joe. I tried 6 different experiments on the same batch. My hat off to Franklin! Your way wins. The ribs are amazing.
What does Franklin spritz it with?
Apple cider / Apple juice
Hi BBQwithFranklin, I have a question. Once you wrap the meat a few hours into the cooking, would it be possible to finish off the meat in an oven ? I know purists would hate the idea of doing this but would it still be possible to get a good result ? Love the shows Thanks!
Yes, it’s entirely possible to finish wrapped bbq in the oven. At that point you are only using the heat to finish them aka make them tender, there is no additional benefit to keeping them on the grill as they are wrapped and not picking up any more flavor or smoke from the fire at that point.
@@balrog006your exactly right
Just tried Beef Ribs for the first time, following this video the whole way. Turned out perfectly! Thank you Aaron!
I've watched several of your videos, very informative especially on the cooking temps and times. I was wondering if you occasionally use more then salt and pepper and if so what are your favorite blends.
The part I was waiting for never happened.....I wanted him to cut so I can see the inside.... you know....the smoke ring man
Looks like a good place to go trail riding on a dirt bike
What if I dont have a smoker but have a weber kettle? Can that be used as a smoker?
Yes indeed.
ua-cam.com/video/ZwfGFuZwgbg/v-deo.html
dudes sideburns darker than the rib 😂
really happy to see a new update from you, been bulking on my own pulled pork for 2 years now because of you ;)
#BBQbulk - TeamBBQwF
BBQwithFranklin no more vids I suppose, this saddens me.
Damn!!! I read somewhere you had to remove the fat cap. So I did. I also wrapped it around 160 internal temp. Really wish I saw this before 7am today 7/4/2020
Been a fan of yours for years!!! 👍🏽 always good stuff!!
Grazie per condividere la tua tecnica!
Texas all the way Franklin!!
Hey Aaron,
How many times do you usually spritz your beef short ribs in this six and a half hours smoking session?
Once
Spritz with what? It look like water.
WTF? Why didn't you cut it for us to show us the goods?
Aaron is proof positive you don't have to be obese to make the best BBQ.
Paul Delamarter doesn’t mean he’s healthy...you can be skinny or thin and he just as unhealthy...
I cooked 2 racks of beef ribs yesterday using your tips on my Big Green Egg. They came out great, and the only difference was that it took 3hrs and 1hr to rest (total: 4).
Beef ribs are my favorite, nice job!
285 at 6hrs seems like to high of temp but who am I to question the greatest pitmaster
JB Chad it’s too hot for sure...
The man is running one of the best BBQ places ever in a BBQ-crazy nation, and is making millions while at it. Salute to you sir!
These cooking times are crazy lol. By the time I finish cooking everyones gone home
Yo Aaron Franklin... Northern California checking in.. Thanks for the simple to follow videos..
Anytime I leave anything unwrapped in the pit longer then 2.5 hours I feel like the meat gets to dry and feel like things then need wrapping with a spritz for the remainder of the cooking time
Hi! You Can make Perfect Beef Ribs BBQ in just 5 minutes | Super Easy Oven Baked Ribs BBQ Recipe here ⏩⏩ ua-cam.com/video/UPrNxws29Kk/v-deo.html
For some reason pork ribs make me feel I'll after I eat them everytime can I be allergic to pork? Anyway I gotta switch to beef
I don't exactly get the "always use a towel" @3:40 To preserve bark? My hands would ruin the bark? Or tongs maybe?
1:47 is that the so-called 'blue smoke" all the BBQ people talk about? This might be the first video I saw where it's so clearly visible...
The elusive blue smoke
The clear smoke is even better - bit harder to see
That's exactly how it's supposed to look like. Makes the meat taste soooo gooooood
We love cooking large racks of beef ribs here in E P TX...Nice ribs..! My Favorite..!
I live in dallas texas and its really hard to find full rack or even half a rack in most stores . I usually always get the same responce . Someone came and bought it all out most of the time its a bbq business owner lol
Costco carries them. They are the 3 plate weighing between 6-7 lbs.
Picked up some beef ribs for tomorrow! Can't wait to start cooking! Went crazy when I saw you in the movie Chef. Definitely had to educate some people around me about what you're all about! Cheers from Oregon
Aaron Dr. Hey I'm in Oregon as well. I'm a transplant that just moved here from Austin. My neighbors are going crazy smelling the goodness from my smoker every weekend. Some of them are even asking me to show them how to BBQ
Just SALT? ...and what are you spritzing with? Water?
Thanks a lot for this video and your great tips. Big thumps up from me and of course I suscripe your channel!
Bbq beef ribs marinated with lemon and garlic, a good sauce cooked on, OOO la la.
Great! Best regards from good old Deutschland!
Beef Ribs are done? Please send them to Germany ;-)
Fourstroker F when I was in Germany the local Germans didn't eat ribs. Did that change? We used to eat ribs at a local onbase restuarant for super cheap!
Well they eat pork ribs but you often only get them in rather rustic restaurants. In some part you get them cured and cooked in Sauerkraut. As far as beef ribs go: No, they are basically unknown, people use them to make beef soup. Due to the low demand they are quite cheap to get, ~3,5$/pound. Additionally the beef ribs from average German cattle is quite good, while you can´t really use the briket for Barbecue because of the lack of marbeling.
I agree he makes the best beef ribs the best brisket.. But his pork ribs are not that great.. Most people do not order them. Everyone comes for the beef ribs and especially the brisket
My man needs a taller table there!! Bending over like that gonna wear out his back! He makes it all look so simple!
To trim, or not to trim? That is the question.
Do you remove the silver skin? Do you trim any fat from the ribs prior to rubbing/cooking?
Chase Palmer On his video about short ribs he explains that you should remove the membrane, but they don't at his restaurant because they do too many at a time and it would just add too much time to be worth it.
Verry nice, now all i need is some lone star!
Jorge Lopez The National Beer of Texas
When do you start spritzing and how often?
At about 270 internal then every 45 mins...wrap with butcher paper @190 to about 200 internal...it's done.
So do you not wrap beef ribs any time during the cooking process?
In Austin, this would be a public service announcement.
the first guy i see is using a electronic tempsensor just to peak in the flesh... and not telling the temp lol
Everything makes sense, but the towel. Why use a towel?
How the hell doesn't 6 and 1 half hours at 285 not dry it out?
Where can I find the names of the songs used in your programs?
Resting for an hour! That must be the key. I would have guessed 10-15 minutes.
You bet. When I cook chicken, it cooks for 8 minutes and I let it rest for 5, and ill never have a dry piece of chicken again!
Looked awesome. Didn’t wrap tho? 🧐🧐
I have a real question actually...
How on earth you let the ribs rest for 1 hour and it doesn't lose the heat?
Thank you
Use a cooler and it will stay hot.
How you let them rest for an hr and not eat them
This guy is snow balling us all , this isn't how it's done at the restaurant
Maybe not but I have cooked beef plate ribs like this many times now and they always come out good so who cares...
Undoubtedly
Does anyone know what kind of Louisiana hot sauce he’s using?
I love how is "little bit" of time is 1 hour.
Victor Jason Yeung Perspective though. If his cook time was 6.5 hours, 1 hour isn't that much time.
Beef ribs are the easiest? I find brisket to be the easiest
Where do Franklins order their Beef Ribs? Creek stone?
Question, any silver skin to be concerned about?
Excellent video as always Franklin. Yum
Thank you Smokes! - TeamBBQwF
I wanted to see if the bone gets off easily then after that cut it in half to see the result.
I used to have a cheap version of your smoker. I had a hard time keeping my temps right and had to baby sit it adding wood, altering vents etc. How often are you adding wood for a 5 hour smoke?.....Thx Aaron
Cheap smokers have thin walls that don’t retain any heat and thus there are often wild temperature fluctuations. The more you open the door, add wood and stoke the embers the worse it varies. Unfortunately it’s the thermal properties of your grill itself that’s the problem - altering the heat source won’t change that. Cheap offsets cost more in the long run
@@drdrew3 I have tried a few, had bad luck with a Traeger with ribs...(Prime rib, pork butts, chicken thighs came out great), then I bought a Pit Barrel Smoker years ago and I love it....inexpensive, set it and forget it...My go to rib smoker, even whole turkeys. Dont have to keep adding wood etc. Not great for a really long smoke like 12 hours but 4 or 5 easily. I have yet to master a brisket
Of course the proper choice of hot sauce is Frank’s.
How do you get them warmed back up after letting them rest for an hour.
Let them rest in a cooler and they stay warm.
6 hrs put em the broiler 7 mins per side 1 min for bbq sauce
Nice to see you have upped your offset game.
2 words: Freaking yummy
Question. If the back of the ribs were done in the front was not tender yet, why don't you just rotate the ribs when you checked it after 5 1/2 hours
Michael Fried Yeah I wondered that. Haven't seen an explanation.
I was surprised, too. But based on his experience with Barbecue I would guess it was just not neccessary. He knew that the thicker part would be done in an time period short enough, that the thinner part would not be overdone.