Part 1: Learn how to trim and season pork spare ribs for the smoker.
Sorta cringed when you threw out that meat.
I like the way you use a glove, i see many pll working on meat with rings
on .. yuck .. I made your ribs btw and it was
YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM thank you.
I think that is way too much black pepper for a pork rub. Why would you
use so much pepper when pork is milder than other meats? That means you’re
drowning the pork flavor behind the pepper.
To those saying Mr. Franklin wasted meat, I don’t exactly disagree.
However, if you have truly never trashed any perfectly edible food before
in your life, I will eat my fucking hat. He tossed, maybe, 6 oz of edible
meat. He could have put it aside, made another dish, sure. But try to have
some more perspective before you go on about wasted food. I mean, you’re
gonna blast Franklin over >1lbs of meat? Your local supermarket tosses
1000’s of pounds of food per week; you’re vilifying the wrong guy! For what
its worth, i’m a farmer. It’s a small, diverse, organic, vegetable
operation, and I know what it’s like to be inundated with excess product.
Even after donating to food pantries (10’s of thousands of pounds per year
in our case), we still get left with some excess, and frankly preserving
and preparing every bit of food is simply more hours of effort we can’t
i use a catfish skinner to pull the membrane off the ribs works way better
than a paper towel or cloth towel
thinking about BBQing some ribs soon, better learn it right! 🙂
BBQ with Franklin: Ribs part 1
For everyone saying he’s wasting meat, that’s how you trim ribs. I trim
more than that. When they slaughter animals a lot of unwanted meat, that
technically you could make a stew or something out of, gets thrown away.
That’s real life people. Guess what, when they harvest corn very little
of the plant gets kept for eating even though there is technically
nutrition in the stalks. Join the rest of us in the real world people.
You’re so precise, it’s nice to watch :)
10 minutes spent on explaining how to waste and season the meat. Really ?!
My father and I opened a restaurant. We wanted to have a smoker but the
city said it either had to be in or attached to the building. We putt in
for a permit to get one built into the back but a guy on the city board
lived right behind us and didn’t want to smell smoke so no permit.
seriously bad example.
so much meat wasted! why not collect the scraps and turn them into a mc rib
sort of patty less wastage more money.
Wasted precious meat :(
Once again, I made the mistake of reading the comments section hoping to
get some BBQ tips, but instead all I found were cowards calling people
names. Why do I call them cowards? Because it’s easy to shoot your mouth
off and say ignorant things when you’re hiding behind the anonymity of your
computer. To all of those people that are here being rude: please get a
grip on yourselves; you are the ones that make life miserable for the rest
This is awesome. We need more people like him in the world.
This guy is wasting a lot of meat…
Wasting that meat breaks my heart
perfect video for your employees.
I want to learn how to bbq. I found this video, but had to stop watching
when he was trimming the meat. This guy needs to go live in Ethiopia for a
month, then he would be a different person. So sad..
Good chef should be creative and diversified.
how much pepper is that?
you could avoid trowing all that meat away
man, people are dying from starvation and you are throwing food in the
That’s a lighter rub than I use, but I think I’ll try it
Salt and pepper does not go with me I used GOYA
A question for Texans, from a guy in the UK. Do you normally not marinate
your meat, like in this video? I’m still experimenting with ribs, and have
tried marinating them in apple juice, but I’m looking for a real southern
inspired style. Loving the amount of pepper used!
If you save that meat, add a couple carrots, and some onions…Well, then
you got yourself a stew going!
No sugar in the rub? Is that a Texas thing?
he sounds like Charles trippy
Judging by the comments it seems most people think pre-trimmed packaged
meat comes right out of the animals ass with a barcode on it. Too funny.
Whats the opinion on brining?
have more respect for the meat franklin. it did not grow on a tree. it was
an animal that lived and died for your convenience.
I highly recommend smoked paprika over regular paprika. Plus, some brown
sugar in the rub results in a nice sweet bark…but use sugar only if
you’re cooking at 250 degrees or less. With the sugar in the rub, I skip
adding any BBQ sauce…since the ribs don’t need it. (The best BBQ doesn’t
need any sauce.)
The scraps are wonderful in an Italian meat sauce for flavoring and also
for flavoring the base for chili. No waste no want.
just let your bucher do the bs work
what a waste
I tried my best to make the same rub and cooked ribs how I usually do. I
let the salt/pepper rub stay on the ribs for about 6 hours before I smoked
em. They were super dry, is it because the salt dried them out? I see you
just put the rub on right before you cooked them, maybe that’s where I
messed up. Love the vids Franklin! :)
Is it’s a great peace of meat, why you throw it away? Just cook it aside
and eat it later man…
PS: Why if they turn out better ribs without the membrane, you leave it on
at your place? I don’t get it.
I hope the restaurant doesn’t just throw away all those wonderful
trimmings. They taste good, provide sustenance, and came from living
things. I’d hate the idea of just throwing them away for nothing.
Great Video Demo!!!! Thanks for sharing. Looking for ideas for the
weekend cookout……How long have you been doing this?
good butcher skills but no excuse to waste meat.
Just score the membrane (a lot) if you really cba.
30 people who can’t bbq!
I use Honey as the glue for the Rub. Much better tasting than Olive oil
Ribs and brisket how about fajitas
▶ BBQ with Franklin: Ribs part 1 – YouTube http://ow.ly/sX9ee
add brown sugar, dry mustard, and mop it w/ apple cider vinegar.
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