Franklin continued by saying, "When the ribs are just a little tacky, wrap tightly, meat side down, in foil with a bit of warm BBQ sauce and ... which means this method is great for a long ...

When ready to reheat, place the whole pan, with the lid on, onto a barbecue on a low heat. Let the ribs warm through for about 2-3 hours. When warm, remove the lid and slowly reduce the glaze with ...

To put it simply, the 321 method for smoking ribs means that you cook the ribs 3 hours unwrapped first, then 2 hours wrapped ...

Franklin Barbecue was established in 2009 and has been an Austin staple for barbecue ever since. It's also gained a reputation worldwide for its barbecue, largely thanks to the late celebrity chef ...

You could finish the ribs off on a barbecue instead of the oven if you prefer. Place the ribs in a large, wide saucepan. Cover with water and add the onion, garlic, fennel seeds and star anise.

But when it comes down to it, Franklin Barbecue has earned its crown because the food comes first, and it’s always delicious.

Aaron Franklin is the host of BBQ with Franklin and owner and chief firestarter at Austin’s Franklin Barbecue, widely regarded as one of the most influential pitmasters in the U.S. He received ...

Barbecue ribs take time and preparation but are worth the effort. The Republic's Weldon Johnson shows you some tips in this step-by-step video. Weldon Johnson/The Republic ...

Aaron Franklin, chef, author, barbecue pitmaster In his early 20s, Franklin says he “exclusively drank Knob Creek,” usually received as a gift, which fueled his Beam Suntory preference over ...

Austin-based chef Aaron Franklin knows something about this. The James Beard Award-winning chef, author, and American Royal Barbecue Hall of Famer has fused two of the city’s iconic scenes ...