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You're watching barbeque with franklin Im Aaron and today we're going to
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cook some pork spare ribs make a rub
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wrap em sauce em and then eat em
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it's rib time
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we're gonna start off by making a rub
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for these pork spare ribs
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one empty cup
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this is what i'm going to use to mix
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as usual
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salt pepper of course is the base for anything awesome in my book
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going to start off with
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about that much black pepper
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about half that amount of salt
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my general ratio for
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pepper to salt
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for pork ribs is two parts black pepper to one part salt
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they're really thin and their really easy to over salt that's kind of the
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basic thing and this is what we do here at the restaurant
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but salt and pepper is getting a little boring so we are going to throw some other stuff in there
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a little bit of chili powder not too much
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put a little bit of garlic powder if you do a onion powder or garlic powder you're going to want to do more of a granulated
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kind of thing
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if they're really powdery it's gonna settle and its going to clump kinda oddly i might
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even take a little bit
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so just sprinkle a little bit of that for some savory spices
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and a little bit of onion powder not
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too much
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and for color not so much for flavor im going to add some paprika
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paprika is pretty standard for rib rubs
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it'll give kind of a nice red color to it
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real simple kinda mix it up im only doing one rack of ribs so im not making much
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rub here
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but what i am going to do
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im going to pour it in a shaker
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get the rub on the ribs
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really really even
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unlike brisket and other things
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where you can just kinda throw the rub on there
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put it on the smoker
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there's not as much smoke that goes on a rack of ribs
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so i think it's a little more important to have a real even coat so you can see
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just pepper it doesn't look kinda splotchy you dont want it too heavy on the
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thin side you don't want it to light on the thick side and that's why i'm using a shaker
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just to keep it kind of
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lookin pretty
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now we've got our
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dry rib rub made
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we're going to trim some ribs
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so what you're looking for when you go the grocery store
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is you're looking for pork spare ribs
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not saint louis cut and not baby backs
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baby backs come from a different part of the pig
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little leaner meat and spare ribs typically have a lot more fat
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they're going to be a lot more moist they're going to have a lot more flavor a full spare
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has the breast bone attached right here
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so we're going to cut that off here in a second
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it's got anywhere between eleven to fourteen bones you can normally count on
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twelve and it's not trimmed if you look around here it's just it's got the bones
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and that it's got the cartilage and stuff in there
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it's not trimmed it's got the skirt on it
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and it's got kind of a tip right there what you're looking for
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ideally is something that has a lot of fat
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and you dont want it to look too lean but you want to be able to see some fat right there
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that kind of go with the grain
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that's going to be a lot of flavor it's going to
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render more moist ribs hopefully it won't dry out quite as quick
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if you'll notice here that this end is really thick if i was doing a competition
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my competition ribs would come from right here because those are the thick ones and they
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have the straightest bones but we're not doing competition we're going to eat this stuff
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so we're going to cook the whole thing
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and the knife i like to use is a ten inch actually its a nine and a half inch
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just chefs knife
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you're gonna be hacking through some bones and stuff so if you have a really nice
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delicate knife that's kinda thin you probably don't want to use it you can use a
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cleaver you could use a debba which is a japanese
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butcher knife that shaped like a chef's knife
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i use them
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pretty often but they they get kinda heavy when you're doing sixty of these things
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so i like to have a lightweight one with a thick blade lets get to trimming
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first thing we're going to do is square this up
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and there's kind of a baby little rib right there its
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probably gonna fall out while we are cooking it and it's probably gonna burn up anyway
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so im going to put my knuckles right there
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you're gonna lose it regardless i kinda flip it around like that you can slide your
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knife a little bit and it'll hit something right there gonna cut like that
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kinda go through
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and there is cartledge right there
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if you feel something that's pretty crunchy there are little pieces of bones
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that go through there
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if you hit something just kinda go a little farther in until the coast is
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clear
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get rid of that or you could save it to
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use it for uh... beans or if you wanna make a pork or something
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you can certainly do that
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and this is
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what they kind of call a kansas city cut and that's a full spare
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minus the breast bone
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what i normally do
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is i just box off a little bit
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i get all the rough edges off because you kinda figure if something is sticking out
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it's going to burn any way
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kinda hit the skirt
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and the reason why i cut this off this is a great piece of meat if you want to use
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it for somethin great
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i normally dont if you dont cut it off
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when it heats up its going to pull up anyways
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so you'll have rub you'll have smokey
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color all over this part and then you'll have a bald patch right there
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you don't really want that
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grab that point and flip it around
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we've got this
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and if you like bacon or anything this is where the pork belly is the pork belly is
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just the fatty back side of this
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so this meat's pretty good right here it's got a lot of fat
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but i always trim that off
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could've been a snack
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but it's not
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trim that off because after it's cooked
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when
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say if i'm having a lunch service and i'm cutting these things
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if i left that piece of meat on there the fat woiuld cook out from between the two
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pieces of meat and they would just slide right off on the board
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and that's not very attractive
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and it's not going to have any bark on it
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thing is we like bark
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trim it off a little bit
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so while you're doing all of this got it kinda trimmed run
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your hands across the bones right there a lot of times
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if you're getting mass-produced ribs
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from various companies or even smaller companies
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when they run these things through a saw they will go too fast and chip the
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bones
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sometime
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now we've got our pork spare ribs trimmed up got breast bone off got it
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trimmed up nicely
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skirts trimmed back
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little piece of fat is cut off the back we're going to pull off the membrane here at the barbeque place
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i dont pull off the membranes but most people do
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they definitely turn out better ribs and if you know we got a couple racks you might as well
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pull them off
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and what the membrane is its exactly a membrane
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it's a membrane
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goes right here
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its going to be on the inside of the rack of ribs kinda protects the
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the muscles from the organs and kinda
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the stuff we're not gonna cook
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to get that off
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take a little knife
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kinda get under there a little bit
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and kinda peel it up just a little bit
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tipically butter knives work really good
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if you have a butter knife
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i'm right handed so im going to
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flip it around that way
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it gets really really slippery so grab you some paper towels
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that'll help you grip it
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kinda go to town
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hopefully it will come off in one big strip if you're lucky
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oh i like getting lucky
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it's a pretty nice looking rack of pork ribs
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got the breast bone off the skirt off the membrane pulled off
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unfortunately we've got a few bones poking through right here we've got a little term for that
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its called shiners what shiner typically refers to the other side but in this case its this side
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not much you can do about it just going to have to kinda
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deal with it
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it's an imperfect meat
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well barbeque is an imperfect thing
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to cook anyway
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i think we are ready to put a rub on
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so we've got our rub made
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going to open that up just a little bit
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i always like using a shaker for ribs instead of using a cup or like a hand and
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throwing it on
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i think it's a lot more important to have a nice presentation with pork ribs
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because it's more delicate meat
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but we need something to make the rub stick
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i like to use olive oil
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normally i use a squirt bottle
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just put a little bit on there
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useing olive oil is pretty awesome for steaks or really any kind of meat
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if you're going to grill somethin
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it's really a pretty great way to
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start off anything
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i think it's great for tri tip
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kinda rub it down just a little bit
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flip it over get the other side
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not too much
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just enough to make the rub stick
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that's kind of the thing with brisket
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i don't do anything like this
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because there's so much blood that comes with the brisket it makes the rub stick anyway
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the ribs dont really necessarily have a whole lot of blood they don't really
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have a whole lot going on anyway so we got to add some stuff to it
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i like to do
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the meat side first
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if you've got granules that are of different size you want to keep it moving
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all the time so something doesnt settle to the bottom and
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something doesnt end up too salty
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salt normally settles towards the bottom so i put the holes up top
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when i'm holding it
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so kinda sprinkle it on there
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and i like to look at a lot of pepper
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i think that looks pretty good if you'll notice that its really even there's no
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splotchiness i didn't get too much here i didn't get too little here
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i think it's pretty good
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if you've got ribs that are really really thin be careful with the salt cuz
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it
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doesn't take much salt to get it in there
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delicately flip it over
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for this side and it's just me being a little OCD perhaps
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but i typically do the rub that way
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so if there is a streak it's actually going
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parallel to the bones
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doesn't really make any sense
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or mean anything
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so there you go
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we'll put this puppy on