My son Lee introduced us to barbecue legend Aaron Franklin. Based in Austin, Texas, he has mastered the art of barbecuing/smoking and has shared his vast experience with those of us who share his love for anything and everything barbecue via his restaurant, Franklin Barbecue, and through online tutorials and cookbooks. Interestingly he advocates for simple spice rubs and very little sauce. And his method of barbecuing is low and slow.
This recipe is from Franklin Barbecue (2015) by Aaron Franklin and Jordan Mackay (2015). Subtitled “A Meat-Smoking Manifesto,” it’s a coffee table worthy book thanks to tantalizing pictures and interesting stories, and of course, recipes. It’s my husband’s “go to”! And it all starts with a good rub.
Spare Ribs
1 full rack of pork spare ribs
Oil, fat, water, Apple Cider vinegar, or other liquid, for slather, optional
About ¼ cup Pork and Turkey Rub (recipe follows)
Spray bottle of water, Apple Cider vinegar or other liquid
About ½ cup barbecue sauce
Heavy-duty aluminum foil
Seasoned firewood (preferably oak or hickory)
Pork Rib and Turkey rub
A rough guideline is that you’ll need about ¼ cup (2 ounces) rub, total, for each rack of ribs or turkey breast.
2 parts black pepper to 1 part salt plus optional add-ons: granulated garlic, granulated onion, paprika (added for color and savory aspect)
Trim the ribs of excess fat. Apply the slather, if using, and the rub. Start the fire and bring the smoker to 275 degrees. Cook the ribs, meat side up at 275 degrees. Occasionally check the color and spritz. When the ribs get to the desired color (after about 3 hours), spray them with vinegar, then coat them lightly on both sides with the sauce. Tear off enough aluminum foil to comfortably wrap the ribs. Spritz the foil, then lightly coat it with the sauce. Place the ribs meat side down on the foil and wrap tightly. Return the ribs, meat side down, to the cooker and cook until tender. (Start checking after about 2 hours).
Let the ribs rest, then serve.
connieiscooking 
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