I recently picked up a copy of Aaron Franklin’s new and only BBQ book – Franklin Barbecue a Meat Smoking Manifesto. I had been looking forward to reading this, as he is a BBQ legend at this point. I was looking forward to learning his deep dark BBQ secrets to take my weekend smoke sessions to new heights. After reading his book, I would say it is worth the purchase for a good lesson on Texas BBQ. We northerners like to complicate BBQ by adding all sorts of things to rubs and sauces. Aaron sticks to the basics and extreme attention to detail and after applying some of his methods to a rack of St. Louis Spare Ribs this last weekend, I think I am a big big fan of his approach.
First, a lot of his methods are nothing new. What is new to me is only using two seasoning for a rub, and this is Salt and Pepper. Nothing else. No garlic powder, cumin, sugar, or chili powder! I was a big skeptic. I am a believer now. The salt and pepper makes a delicious bark on the meat and I did not find myself looking for more sugar or spices when wolfing down these ribs. My wife was a big fan as well.
Basic Steps for Aaron Franklin's Ribs
- Heat your smoker to 275 F
- Trim any excess fat off your ribs. Do not remove any membranes on the back of the ribs.
- Season with 2 Parts Coarse Grind Pepper and 1 Part Coarse Sea Salt.
- Smoke for 3 hours – spritzing with a mixture of 25% Apple Cider Vinegar and 75% Water every 45 minutes
- Coat with BBQ Sauce and Wrap ribs meat side down. Choose your favorite BBQ sauce. Because the ribs have quite a bit of salt and pepper on them, I think a sweet sauce pairs the best. Smoke for 2 Hours.
- Rest for 20-30 minutes in foil, cut and serve. Try this. You will like it…. a lot. For only having salt and pepper on them for a rub… these blew my mind.
Want more Amazing BBQ Rubs to experiment with, to take your Backyard BBQ to the Next Level? Download my favorite Everyday BBQ Rub Recipes below….
Download my Free Everyday BBQ Rub Recipe E-book
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St. Louis Spare Ribs - Aaron Franklin Style
Ingredients
- 2 Racks of St. Louis cut Pork Spare Ribs find the freshest you can find... it matters!
Rub
- 4 T Coarse Grind Pepper - a step below cracked pepper - this part is key
- 2 T Coarse Sea Salt
Spritz for Ribs
- 1/4 Cup Apple Cider Vinegar
- 3/4 Cup Water
Instructions
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Heat your smoker to 275 F
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Trim any excess fat off your ribs. Do not remove any membranes on the back of the ribs.
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Mix the rub and shake it on the ribs on both sides evenly until you have a nice texture forming. See pictures.
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Smoke for 3 hours - spritzing with a mixture of 25% Apple Cider Vinegar and 75% Water every 45 minutes
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Coat with a few tablespoons of BBQ Sauce on each side and Wrap the ribs meat side down. Choose your favorite BBQ sauce. Because the ribs have quite a bit of salt and pepper on them, I think a sweet sauce pairs the best. Smoke for 2 Hours.
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Rest for 20-30 minutes in foil, cut and serve. Try this. You will like it.... a lot. For only having salt and pepper on them for a rub... these blew my mind.
