Franklin Barbecue is the gold standard for barbecue in Austin. Hailed as the “best BBQ in the country” by Bon Appetit, “best barbecue joint” by Esquire Magazine, and awarded James Beard Best Chef… you get the idea. It’s good. Serving brisket, ribs, sausages, and turkey – you’ll spend hours waiting in line. It’s a commitment, and they sell out of brisket daily.
Order mouthwatering BBQ on your next trip to Austin or skip the line and preorder it to fly home with you. Owner Aaron Franklin says that you don’t have to get a 1/4 or 1/2 pound of everything. You can always order by the slice if you want to try a variety of meats.
We missed our chance to try Franklin Barbecue because it was closed during our trip to Austin, but you can learn the secrets to the best barbecue in the Franklin Barbecue book. It’s not your typical cookbook, but more of a textbook on how to smoke meats and make some of the best barbecue at home. This is the perfect gift for the person in your life who wants to learn more about barbecue and smoking. Here’s just a taste of what you’ll find when you order the book.
Get Franklin Barbecue‘s famous beef rib recipe. Just enter your email below to become an insider at The Taste SF, and you’ll immediately get access to Franklin’s mouthwatering beef rib recipe.
Aaron Franklin on Building a Good Rub.
“Every rub I make starts with a base of salt and pepper. Then I add other spices to complement the meat that I am cooking. The goal of any rub is to complement a nice piece of meat, not to obscure a crappy piece of meat. All spices should react well with one another. No one spice should stand out or be too recognizable, so add just enough to taste. It would be a shame to buy a nice piece of meat, spend a ton of time prepping and cooking it, and have it taste like an overzealous mixture of flavors. Restraint is the name of the game when using seasonings other than just salt and pepper.”
- equal parts 16-mesh ground black pepper
- kosher salt
- A rough guideline is that you’ll need about ½ cup (4 ounces) of rub, total, for each 12-pound brisket.
- A 3- to 5-pound rack of beef ribs will require just a bit less rub, maybe ⅓ to ½ cup, total.
Reprinted with permission from Franklin Barbecue by Aaron Franklin & Jordan Mackay, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography credit: Wyatt McSpadden
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