BBQ with Franklin: Pork Ribs part 2

Im going to put these pork ribs on this a really small smoker so I dont have a lot of options as far as positioning goes so i'm just going to see what happens in the hopes of the back part being a little bit hotter i'm hoping that heat will kinda come up that way and maybe this will be a little bit cooler hoping that the crack in the door will let a little bit of cool air in there got it positioned like that meat side up i think it's gonna be pretty even but don't really know for sure definitely put a water pan in there though we're gonna cook this thing at two hundred seventy five degrees if it sounds like its sizzling or maybe it's cooking a little too hot i'm going to back off on the heat a little bit but that's barbecue just got to figure it out well it's been about two hours so i think we're going to check these ribs for color they should be about right the probably not too dark but what i'm looking for is kind of a golden mahogany kind of color i'm going to spritz it with a little apple cider vinegar maybe a little bit apple juice just to get it kinda wet then im going to sauce it with whatever sauce i'm using the sauce off the table here at the barbecue restaurant but you can use anything you want just make sure didn't have to much sugar I'm going to open up this thing and remember if you're lookin you aint cookin oh hey little bud that's lookin real good so that's about the color i'm looking for before i sauce it you could do it as light you can do it as dark as you want to its totally up to you but this is about where i like it i'm going to spritz a little bit apple cider vinegar you can't apple juice you could do water you could do pretty much anything you want so just going to get it kinda wet to add moisture not may be so much for flavor for me 'cause i'm really relying more on the smoke and the rub but i want to get wet so when i sauce this it's going to kind of spread out its not going to get real streaky and stuff and also if it's cold outside you should probably preheat your sauce because if you don't preheat it it's gonna get gluepy and just kinda sit there and not look real pretty you could also do a half and half it's what a lot of people do that's half sauce and half water half vinegar something like that so when i sauce these things i try to go with the ribs a little bit although hard to do on this cooker then im going to spray it again to kind of spread out that i'm looking for a mist that looks pretty good to me im going to let that sit for about fifteen minutes then im going to flip it over check out the other side and i'm probably going to wrap it about that time alright we've let the sauce set its been about fifteen minutes lookin good so im going to use a towel to pick up these ribs last thing you wanna do is work so hard to get a pretty color and make it all even and then shred the bark off with some tongs that'd be awful so im going to use a towel and hopefully i dont tear anything up before i really sauce it im going to look at it in the good light. so they are looking real good that's about the color i want going to flip it over and check the membrane side color looks great on those super golden kinda carmely lots of mahogany up in there now that i know for sure that i want to wrap these things up take my trusty spitzer just to help the sauce spread out a bit im going to put some sauce and this is just the normal sauce that we use here at the barbeque place its just the sweet sauce off the table you can use anything you want you to go to the store you can make somethin lay it down meat side down like to throw a little spritz on there just for fun squirt some sauce on those little guys lookin real nice the way i wrap these things one over on one side if you got a bone that's stickin out rip that thing off if you have bones poking out its probably going to tear your foil wrap it up real tight put it back on the cooker shut the door maintain some temperatures so we have had our ribs cooking after we wrapped them for about two hours its time to check them it was on a very large rack so i suspect they're going to be done open up the lid and im going to use a towel my trusty towel i always put my left hand under where the breast bone is that's just what i'm used to and when i pick it up im seeing how pliable it is if they feel like they're just falling apart they probably overcooked if it feels tight you know just kinda get an idea of how loose they feel these are very much done i will put them there so with ribs you really don't take a temperature like you might with poultry or something else it's really mostly by feel this is going to be the thinner part so it's going to get done a little bit faster this tends to have more fat that's where we trimmed off the breast bone it'l;l also cook fast but generally for me the last ones to get finished a right around in here pick it up you can kinda tell by feeling right about there you can try to twist the bone a little bit a lot of people do that i really just go by feel but for this what i'm going to do gonna flip it over and see when we wrapped it we put a little bit of sauce in there if you notice the juice that's in there that's mostly the fat that's cooked out of the ribs after we wrapped them up oh look a toothpick uh... poke in there that feels real nice its loose it feels like its going to kinda pull apart you can see the fibers kinda pullin apart really easily it does need to rest for a little though so we're going to leave this thing out for a few minutes we're gonna let it rest it's gonna kinda reabsorb a little bit of moisture that maybe it may have lost although it looks pretty moist to me kinda wrap it up kinda loose let it rest for about twenty thirty minutes before we slice it so we've got the ribs rested they're looking nice they're lookin really nice time to cut these little guys what you're looking for is the direction of the bones if it's overcooked a little bit you hit a bone or if its undercooked and you hit a bone its just going to not look real pretty so you definitely wanna line up between the bones one thing you can also look at where the meat is raised up between the bones and that kinda tells yo where you wanna cut these things so with that in mind we're gonna start slicing that's a great little snack right there but it's really nothing to it its pretty easy so you've got a rib what you're lookin for in that rib is you wanna be able to see a smoke ring around there to show that you actually got smoke on it you want it to be as tender as you can get it without actually falling off of the bone i think these ribs are lookin real nice alright so we got this rack sliced up i think its time to eat this one looks pretty good lets get this party started

Channel: BBQwithFranklin

Views: 2,962,572

Rating: 4.8679481 out of 5

Keywords: Barbecue (Cuisine), ribs, bbq with franklin, klru, austin, pbs, texas, aaron franklin, franklin bbq, pbs digital studios, Smoking (cooking), pork

Id: GMQ7g2EJMoM

Length: 6min 57sec (417 seconds)

Published: Fri Feb 15 2013

Reddit Comments

[u/that23guy]

Didn't see it posted yet...I am as excited for this as I am sure you guys are!

[u/HailToTheVictors]

I just jumped down the rabbit hole and watched all of them. Which, I assure you, I will be doing many, many times. Makes me want to drive the 20+ hours to Austin for brisket.

[u/Guild_Wars_2]

wow, those looked fucking awesome.

[u/[deleted]]

Ribs don't need sauce when on the smoker.

[u/montanasucks]

I ended up watching all 12 videos. Made for a great morning.

[u/eddydio]

It was reassuring to see that I cook my ribs the same as Franklin. Great vid as always. Haters can complain to the line of people that are at his restaurant.