Good lookin' ribs!
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Those look fantastic, and need to give them a try!! When I did my Briskets I used 50/50 SP, like they do at Franklin but that is too much pepper for my family and friends....I loved it!! Doing my second today and will cut back to 75/25.
Thanks for the postComment
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I did this about a month ago. Did take the membrane off & did wrap em, which I normally don’t do since I usually cook em in my barrel. I also cut the pepper back 50/50, wife wouldn’t be able to take the pepper. They came out really good although my wife seemed to prefer the barrel ever so slightly, these I did in my kettle. I like em cuz I‘m not a sauce guy anyways & wanted to try the simplicity. If ya haven’t, ya oughta try it. Cool Henrik!
Aaron does have a video on this, where he does one rack.Comment
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I had Franklin's for the first time last week. I pre-ordered for pick-up which you can do with three days notice on their website. The brisket was amazing but the ribs were even better - me and my friends couldn't get enough. I have his book but haven't done his ribs, will try that this week.
As discussed above, he doesn't remove the membrane because of the volume he has to cook everyday (but he does for competitions).Comment
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Here are Franklin's Pork Ribs videos:
Part 1:
Part 2:
Fun to watch.
KathrynLast edited by fzxdoc; May 26, 2019, 06:36 AM.Comment
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My shot at the wibs. Ahumadora wanted pics & I thought I posted these, maybe I didn’t. I’m not that great at the pic Dept. anyways.Comment
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Mmmmmm....wibs.Comment
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Great looking ribs!
I ate at Franklin last year and the brisket was the best piece of BBQ I have ever had. I would rank Joe's KC ribs better than Franklin. His turkey breast was spot on though too.
My fiancé got hooked on Texas sausage after having his, and it really was great.
I have used his recipe many times for ribs and love them. Same with pork butt.
He has a Masterclass on masterclass.com that is over 4.5 hours detailing his BBQ. I am about halfway through it. In it he teaches like he would teach at his restaurant. It is really in depth. I am enjoying it.
Here was our tray at Franklin. We had The Shed BBQ earlier this year and it was ok. The joint itself was an amazing setup.
Attached FilesComment
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I'm going try 2-2 today. I'm doing pork spare ribs with Memphis Dust and Baby Backs with a rub I'm developing.Comment
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Ok, this might be one of the most remedial questions ever (maybe not 🤞), but can someone please explain 16-mesh pepper? I had never heard that at all until I watched a couple of Franklin's YouTube videos...Comment
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In his newest videos Franklin explains it as just restaurant style black pepper that you'd see in the store. That's what I have been using and it's pretty great.Originally posted by Slice169 View PostComment
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I have one rack going the S/P route today, other is MMD. I do t think the ratio is 2/1, although that’s where I went to see what rub he used for ribs. Wanted to try two different rubs today. Can’t wait!Comment
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I too have gone through the Franklin Masterclass. Dang dang good. Lots of great info that he never covered in all his other vids. I do like me some Franklin Ribs. Thanks Brother Henrik for posting this!
Plus, he shows off his new smokers! Dang I will have one someday!
Last weekend...
Last edited by lonnie mac; June 6, 2019, 07:36 PM.Comment
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I've tried salt and pepper on ribs, not necessarily his recipe per se, and I didn't really care for it as well. To me pork needs a little sweet, more specifically sweet and spicy.Comment
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