Franklin Barbecue

Hog mid-section. Baby backs and loin on the left, spare ribs and belly on the right.

BBQ Anatomy 101: Pork Ribs

The Texas Trinity combo plate—beef, ribs, and sausage—is probably the most commonly served dish at Texas barbecue joints, and usually, the beef brisket gets all the glory. But we should shine a little more light on pork ribs, which are often a joint’s better tasting meat (it’s difficult to perfectly execute a beef brisket while pork ribs are more forgiving in the smoker). The strong association people have of Texas barbecue and beef is undeniable,…

Photo compilation with Parade promo cover by @thatssoboss

Covered in BBQ: Parade’s Homage to Texas Monthly

“Great barbecue clearly makes creative teams think alike.” Thus begins the explanation of Parade‘s food editor on why yesterday’s cover had a curious resemblance to Texas Monthly’s June cover. The Texas Monthly team worked with Franklin Barbecue to style a tray of smoked meats fitting for a cover announcing the “50 Best BBQ Joints in the World.” Texas Monthly made a big deal of it, complete with a cover reveal before the issue came out. A…

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Come back to Texas, John T.

I read your plea, John T. Edge. Until now I’ve been a great admirer of your writing. It’s hard to read the words without hearing your buttery Southern intonation like the read-along records of my youth. It is through your articles and lectures that I’ve learned much of what I know of barbecue in the American South. You know from our conversations that I love a good bite of outside brown meat in the Piedmont…

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In Defense of Gassers

For one night last week, Franklin Barbecue was transported from Austin to New York. Texas Monthly brought Aaron Franklin and his kitchen manager, Braun Hughes, to cook a little barbecue in the pit of Hill Country Barbecue Market in Manhattan. Tickets for the event sold out in less than a day, and when the time came, the downstairs dining room at Hill Country filled up quickly with hungry patrons. Fifteen-hundred miles away, the true Austin…

BBQ News: 06/07 – 06/13

- Making the most recent Texas Monthly Top 50 BBQ joint list has been big local news for a few barbecue joint across Texas. Among those is Fargo’s in Bryan, The Granary and Two Bros. BBQ Market in San Antonio, Hatfield’s in Rockport, Hays County BBQ in San Marcos, Kirby’s in Mexia, Mumphord’s in Victoria, Pecan Lodge in Dallas, Stanley’s in Tyler, Tyler’s in Amarillo and Zimmerhanzel’s in Smithville. Bartley’s in Grapevine got only a lukewarm review from…

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BBQ Anatomy 101: Know Your Brisket

IF YOU’RE EATING BRISKET in Texas, chances are that your favorite pitmaster is ordering Item No. 120: a beef brisket, deckle-off, boneless. The number corresponds to the cut of meat defined by the Institutional Meat Purchase Specifications, or IMPS. No. 120 is “boneless,” meaning that ribs one through four have been removed (Item No. 118 is just “Beef Brisket” and the bones remain intact), and the “deckle,” or the hard fat between the rib cage and…