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 ...

So we spoke to Aaron Franklin, pitmaster extraordinaire ... Smoke your preferred style using the 3-2-1 barbecue method for ...

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 ...

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

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 ...

Check out Boston-based chef Ken Oringer's recipe for country-style ribs. All you need: a grill, soy sauce, onion, pork ribs, and a few other ingredients—including a bottle of Mexican Coke.

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 ...

[Read: 5 Austin Breweries to Visit.] Known around the country for its phenomenal brisket ($22 per pound), Franklin Barbecue also serves up favorites like ribs ($19 per pound), pulled pork ($19 per ...

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.

Franklin’s whiskey enlightenment reached new strata after he sharpened his barbecue skills. “My love for whiskey happened post-barbecue,” he says. “I started noticing the similarities ...