I did some Aaron Franklin style ribs yesterday. Turned out real good. Anyone else mimic his way of cooking them? The rub is a 2:1 mix of 16 mesh black pepper and kosher salt. Plus some paprika powder. I made his bbq sauce (it’s in the book), and spritzed with apple cider vinegar. It is essentially a 2-2 method (compared to the 3-2-1 method), where you smoke and spritz it for the first half, and then sauce and wrap for the remainder.
The ribs, slathered with mustard and rub applied
There was very little sugar, and I really like his version. A lot ’simpler’ than most rib recipes, and real good pork flavor. Just a bit too peppery, I think I’ll hold back on the black pepper a little next time. Overall though: real good. Sure get’s the OK from me. And who am I to argue with a living legend?
The finished product, real tasty
The ribs, slathered with mustard and rub applied
There was very little sugar, and I really like his version. A lot ’simpler’ than most rib recipes, and real good pork flavor. Just a bit too peppery, I think I’ll hold back on the black pepper a little next time. Overall though: real good. Sure get’s the OK from me. And who am I to argue with a living legend?
The finished product, real tasty
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