I have been smoking ribs today, not technically AFTER the loss, but I started at noon. Here’s my recipe:
1: Get some good ribs, trim if necessary.
2: Two parts course pepper to one part salt, cover both sides. (Got this from Franklin BBQ book)
3: Smoke on a smoker at 275 for about 3 hours until it has a nice “crust”
4: Wrap in butcher paper after coating in a good BBQ sauce. (This is whatever you like and think is good)
5: Finish in oven for about 2-3 hours at 275. Then serve with some dipping sauces or not.
Its great. I got the Franklin BBQ book for Father’s Day last year. Franklin is amazing, its a joint in Austin, TX, so good. He uses that 2/1 mix to start a lot of smoking. He recommends an offset wood smoker, but I don’t have time to watch something all day to make sure temps are good. I have a Traeger and it is phenomenal. Keeps temps constant. I use this sauce to finish in the oven, but sometimes I use a NC smoky sauce by this brand and I mix in a little honey. Salt Lick BBQ makes a decent sauce too. I have attempted brisket, but its hard to find good cuts of brisket here in Tucson for some reason. People seem to like the ribs so I just stick with it.
Amazing place, truly amazing. I’ve been to a few places in TX as I used to go to Austin every year for a conference. However, Franklins is the best, although the other places were also good. I love TX brisket. Franklins is just amazing. Chill place as well. I wish I could make
Brisket but whenever I try it is too tough. I think the cuts aren’t
Thick enough or something. I have tried 4-5 times and failed miserably. Smoking something for like 26 hours and having it suck is disappointing.
Ah yea that’s the worst feeling every. Brisket is one cut it pays to go with quality and get the whole thing and trim it down. Then it’s super low and slow. I cook between 215 and 250 for 16 plus hrs using pecan and hiskory to burn.
I’ve never been to Franklin’s proper. Oddly never had the opportunity to go to Austin.
Even more random my favorite BBQ joint in the world is The Joint in Nola.
Agreed…if you are going to smoke a brisket…find a good butcher and get the whole brisket…smoking brisket flats are fine but the cooks can be hit or miss…so long as you have the point that you can ale burnt ends from…all will be fine as that part is more forgiving if you over cook the flat…
If you want do all your cooks with that wood smoke flavor…then yeah you could go with just a Treager… but I dont see how I could put a sear on a nice Wagyu steak with a Traeger… I own a Big Green Egg and use that as my smoker and grill when I want to do a high temp sear…I also still use my gasser about 80% of the time…I could talk about more grills.,.but I might just go buy another one and then my wife would divorce me…
I appreciate it, I have tried a lot and I have to admit I probably don’t have access to a lot of good ones but they are great! Overcooked my ribs tonight, left them on too long while I watched hoos lose I think. Looks like you do some good work, any other sauces I could recommend.