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  • You're watching barbeque with franklin Im Aaron and today we're going to

  • cook some pork spare ribs make a rub

  • wrap em sauce em and then eat em

  • it's rib time

  • we're gonna start off by making a rub

  • for these pork spare ribs

  • one empty cup

  • this is what i'm going to use to mix

  • as usual

  • salt pepper of course is the base for anything awesome in my book

  • going to start off with

  • about that much black pepper

  • about half that amount of salt

  • my general ratio for

  • pepper to salt

  • for pork ribs is two parts black pepper to one part salt

  • they're really thin and their really easy to over salt that's kind of the

  • basic thing and this is what we do here at the restaurant

  • but salt and pepper is getting a little boring so we are going to throw some other stuff in there

  • a little bit of chili powder not too much

  • 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

  • kind of thing

  • if they're really powdery it's gonna settle and its going to clump kinda oddly i might

  • even take a little bit

  • so just sprinkle a little bit of that for some savory spices

  • and a little bit of onion powder not

  • too much

  • and for color not so much for flavor im going to add some paprika

  • paprika is pretty standard for rib rubs

  • it'll give kind of a nice red color to it

  • real simple kinda mix it up im only doing one rack of ribs so im not making much

  • rub here

  • but what i am going to do

  • im going to pour it in a shaker

  • get the rub on the ribs

  • really really even

  • unlike brisket and other things

  • where you can just kinda throw the rub on there

  • put it on the smoker

  • there's not as much smoke that goes on a rack of ribs

  • so i think it's a little more important to have a real even coat so you can see

  • just pepper it doesn't look kinda splotchy you dont want it too heavy on the

  • thin side you don't want it to light on the thick side and that's why i'm using a shaker

  • just to keep it kind of

  • lookin pretty

  • now we've got our

  • dry rib rub made

  • we're going to trim some ribs

  • so what you're looking for when you go the grocery store

  • is you're looking for pork spare ribs

  • not saint louis cut and not baby backs

  • baby backs come from a different part of the pig

  • little leaner meat and spare ribs typically have a lot more fat

  • they're going to be a lot more moist they're going to have a lot more flavor a full spare

  • has the breast bone attached right here

  • so we're going to cut that off here in a second

  • it's got anywhere between eleven to fourteen bones you can normally count on

  • twelve and it's not trimmed if you look around here it's just it's got the bones

  • and that it's got the cartilage and stuff in there

  • it's not trimmed it's got the skirt on it

  • and it's got kind of a tip right there what you're looking for

  • ideally is something that has a lot of fat

  • and you dont want it to look too lean but you want to be able to see some fat right there

  • that kind of go with the grain

  • that's going to be a lot of flavor it's going to

  • render more moist ribs hopefully it won't dry out quite as quick

  • if you'll notice here that this end is really thick if i was doing a competition

  • my competition ribs would come from right here because those are the thick ones and they

  • have the straightest bones but we're not doing competition we're going to eat this stuff

  • so we're going to cook the whole thing

  • and the knife i like to use is a ten inch actually its a nine and a half inch

  • just chefs knife

  • you're gonna be hacking through some bones and stuff so if you have a really nice

  • delicate knife that's kinda thin you probably don't want to use it you can use a

  • cleaver you could use a debba which is a japanese

  • butcher knife that shaped like a chef's knife

  • i use them

  • pretty often but they they get kinda heavy when you're doing sixty of these things

  • so i like to have a lightweight one with a thick blade lets get to trimming

  • first thing we're going to do is square this up

  • and there's kind of a baby little rib right there its

  • probably gonna fall out while we are cooking it and it's probably gonna burn up anyway

  • so im going to put my knuckles right there

  • you're gonna lose it regardless i kinda flip it around like that you can slide your

  • knife a little bit and it'll hit something right there gonna cut like that

  • kinda go through

  • and there is cartledge right there

  • if you feel something that's pretty crunchy there are little pieces of bones

  • that go through there

  • if you hit something just kinda go a little farther in until the coast is

  • clear

  • get rid of that or you could save it to

  • use it for uh... beans or if you wanna make a pork or something

  • you can certainly do that

  • and this is

  • what they kind of call a kansas city cut and that's a full spare

  • minus the breast bone

  • what i normally do

  • is i just box off a little bit

  • i get all the rough edges off because you kinda figure if something is sticking out

  • it's going to burn any way

  • kinda hit the skirt

  • and the reason why i cut this off this is a great piece of meat if you want to use

  • it for somethin great

  • i normally dont if you dont cut it off

  • when it heats up its going to pull up anyways

  • so you'll have rub you'll have smokey

  • color all over this part and then you'll have a bald patch right there

  • you don't really want that

  • grab that point and flip it around

  • we've got this

  • and if you like bacon or anything this is where the pork belly is the pork belly is

  • just the fatty back side of this

  • so this meat's pretty good right here it's got a lot of fat

  • but i always trim that off

  • could've been a snack

  • but it's not

  • trim that off because after it's cooked

  • when

  • say if i'm having a lunch service and i'm cutting these things

  • if i left that piece of meat on there the fat woiuld cook out from between the two

  • pieces of meat and they would just slide right off on the board

  • and that's not very attractive

  • and it's not going to have any bark on it

  • thing is we like bark

  • trim it off a little bit

  • so while you're doing all of this got it kinda trimmed run

  • your hands across the bones right there a lot of times

  • if you're getting mass-produced ribs

  • from various companies or even smaller companies

  • when they run these things through a saw they will go too fast and chip the

  • bones

  • sometime

  • now we've got our pork spare ribs trimmed up got breast bone off got it

  • trimmed up nicely

  • skirts trimmed back

  • little piece of fat is cut off the back we're going to pull off the membrane here at the barbeque place

  • i dont pull off the membranes but most people do

  • they definitely turn out better ribs and if you know we got a couple racks you might as well

  • pull them off

  • and what the membrane is its exactly a membrane

  • it's a membrane

  • goes right here

  • its going to be on the inside of the rack of ribs kinda protects the

  • the muscles from the organs and kinda

  • the stuff we're not gonna cook

  • to get that off

  • take a little knife

  • kinda get under there a little bit

  • and kinda peel it up just a little bit

  • tipically butter knives work really good

  • if you have a butter knife

  • i'm right handed so im going to

  • flip it around that way

  • it gets really really slippery so grab you some paper towels

  • that'll help you grip it

  • kinda go to town

  • hopefully it will come off in one big strip if you're lucky

  • oh i like getting lucky

  • it's a pretty nice looking rack of pork ribs

  • got the breast bone off the skirt off the membrane pulled off

  • unfortunately we've got a few bones poking through right here we've got a little term for that

  • its called shiners what shiner typically refers to the other side but in this case its this side

  • not much you can do about it just going to have to kinda

  • deal with it

  • it's an imperfect meat

  • well barbeque is an imperfect thing

  • to cook anyway

  • i think we are ready to put a rub on

  • so we've got our rub made

  • going to open that up just a little bit

  • i always like using a shaker for ribs instead of using a cup or like a hand and

  • throwing it on

  • i think it's a lot more important to have a nice presentation with pork ribs

  • because it's more delicate meat

  • but we need something to make the rub stick

  • i like to use olive oil

  • normally i use a squirt bottle

  • just put a little bit on there

  • useing olive oil is pretty awesome for steaks or really any kind of meat

  • if you're going to grill somethin

  • it's really a pretty great way to

  • start off anything

  • i think it's great for tri tip

  • kinda rub it down just a little bit

  • flip it over get the other side

  • not too much

  • just enough to make the rub stick

  • that's kind of the thing with brisket

  • i don't do anything like this

  • because there's so much blood that comes with the brisket it makes the rub stick anyway

  • the ribs dont really necessarily have a whole lot of blood they don't really

  • have a whole lot going on anyway so we got to add some stuff to it

  • i like to do

  • the meat side first

  • if you've got granules that are of different size you want to keep it moving

  • all the time so something doesnt settle to the bottom and

  • something doesnt end up too salty

  • salt normally settles towards the bottom so i put the holes up top

  • when i'm holding it

  • so kinda sprinkle it on there

  • and i like to look at a lot of pepper

  • i think that looks pretty good if you'll notice that its really even there's no

  • splotchiness i didn't get too much here i didn't get too little here

  • i think it's pretty good

  • if you've got ribs that are really really thin be careful with the salt cuz

  • it

  • doesn't take much salt to get it in there

  • delicately flip it over

  • for this side and it's just me being a little OCD perhaps

  • but i typically do the rub that way

  • so if there is a streak it's actually going

  • parallel to the bones

  • doesn't really make any sense

  • or mean anything

  • so there you go

  • we'll put this puppy on

You're watching barbeque with franklin Im Aaron and today we're going to

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B2 US kinda rub pork spare im meat

BBQ with Franklin: Ribs part 1

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    Halu Hsieh posted on 2015/09/25
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