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Franklin-style Beef Ribs

vb4677
vb4677 Posts: 687
in EggHead Forum
I'd been jonesing to do something big and beefy for Christmas, but with both kids on the dark side against carnivores, I did some salmon.  So, last night it was just the in-laws and us, so I tried to improve on my first attempt of beef ribs.  This time followed Aaron Franklin's approach: light hot sauce slather, kosher salt, course pepper, 8-9 hours at 285F, start spritzing every so often around the 5th hour, and rest for :30 to :60 before serving.  O. M. G.

Sporting the new Christmas hardware:




And, the final results, (Father-in-law's hand, for scale):





Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues...
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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 33,189
    Those look great!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • lousubcap
    lousubcap Posts: 34,389
    Great cook and result right there.  Brisket on a stick for sure.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Mickey
    Mickey Posts: 19,700
    This is where Franklin goes to eat bbq and these have nothing on yours. That is $20 lb (that rib was $40) and VI in the picture.

    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). 

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  • vb4677
    vb4677 Posts: 687
    DA-YUM!  That's gi-normous! Looks like you were about to put the hurt to it!

    Yeah - this one is a definite do-again recipe.  
    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
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  • gmac
    gmac Posts: 1,814
    Ok. That's gotta happen before this week is over. Looks amazing. 
    Mt Elgin Ontario - just a Large.
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  • vb4677
    vb4677 Posts: 687
    Ask the butcher for plate or short ribs!  It's an easy cook with huge returns!


    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
    · Share on FacebookShare on Twitter
  • dstearn
    dstearn Posts: 1,702
    edited December 2016
    Mickey said:
    This is where Franklin goes to eat bbq and these have nothing on yours. That is $20 lb (that rib was $40) and VI in the picture.

    We had breakfast tacos there last May. Franklin was featured in a promo video for them. When Franklin runs out they send them to Valentina's. Interesting thing is that Valentina's uses Mesquite for smoke but it is not overpowering. It was the best brisket taco (Real Deal Holyfield) that I ever had. $20 LB is the same price at Franklins for Beef Ribs. Beef plate ribs are one of the easiest cuts to cook on the BGE and are like Brisket on a stick.
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  • dstearn
    dstearn Posts: 1,702
    vb4677 said:
    I'd been jonesing to do something big and beefy for Christmas, but with both kids on the dark side against carnivores, I did some salmon.  So, last night it was just the in-laws and us, so I tried to improve on my first attempt of beef ribs.  This time followed Aaron Franklin's approach: light hot sauce slather, kosher salt, course pepper, 8-9 hours at 285F, start spritzing every so often around the 5th hour, and rest for :30 to :60 before serving.  O. M. G.

    Sporting the new Christmas hardware:




    And, the final results, (Father-in-law's hand, for scale):





    Great looking ribs!
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