Franklin Barbecue Meat Manifesto’s Beef Ribs

If I had to name my own personal favorite cut of barbecue, it would probably be beef ribs. They are the richest and the most decadent, succulent, and flavorful cut of beef you can put on a smoker. That’s also why I don’t eat them much—too rich, too hedonistic. We only cook beef ribs on Saturdays at the restaurant: they’re a special treat, made all the more special because we do them only once a week. That said, beef ribs are pretty easy to cook. In this recipe, I include a light slather of hot sauce. We don’t cook them this way at the restaurant because not everyone likes spicy food, but it’s my preference for sure. I rub heavily because there’s so much fat, and the extra rub really melts into it well. Beef ribs don’t get wrapped. You’ll know they’re done when they feel jiggly and soft. The following recipe is taken from the Franklin Barbecue Meat Manifesto Cookbook by Aaron Franklin, Jordan Mackay.

20/08/16