Name: フランクリンとBBQ。リブその1 (BBQ with Franklin: Ribs part 1)
Uploaded: 2021-01-14T04:38:50.000Z
Duration: 9 min 56 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

You're watching barbeque with franklin Im Aaron and today we're going to

salt pepper of course is the base for anything awesome in my book

for pork ribs is two parts black pepper to one part salt

they're really thin and their really easy to over salt that's kind of the

basic thing and this is what we do here at the restaurant

but salt and pepper is getting a little boring so we are going to  throw some other stuff in there

a little bit of chili powder not too much

put a little bit of garlic powder if you do a onion powder or garlic powder you're going to want to do more of a granulated

if they're really powdery it's gonna settle and its going to clump kinda oddly i might

so just sprinkle a little bit of that for some savory spices

and for color not so much for flavor im going to add some paprika

it'll give kind of a nice red color to it

real simple kinda mix it up im only doing one rack of ribs so im not making much

where you can just kinda throw the rub on there

there's not as much smoke that goes on a rack of ribs

so i think it's a little more important to have a real even coat so you can see

just pepper it doesn't look kinda splotchy you dont want it too heavy on the

thin side you don't want it to light on the thick side and that's why i'm using a shaker

so what you're looking for when you go the grocery store

baby backs come from a different part of the pig

little leaner meat and spare ribs typically have a lot more fat

they're going to be a lot more moist they're going to have a lot more flavor a full spare

so we're going to cut that off here in a second

it's got anywhere between eleven to fourteen bones you can normally count on

twelve and it's not trimmed if you look around here it's just it's got the bones

and that it's got the cartilage and stuff in there

it's not trimmed it's got the skirt on it

and it's got kind of a tip right there what you're looking for

ideally is something that has a lot of fat

and you dont want it to look too lean but you want to be able to see some fat right there

that's going to be a lot of flavor it's going to

render more moist ribs hopefully it won't dry out quite as quick

if you'll notice here that this end is really thick if i was doing a competition

my competition ribs would come from right here  because those are the thick ones and they

have the straightest bones but we're not doing competition we're going to eat this stuff

and the knife i like to use is a ten inch actually its a nine and a half inch

you're gonna be hacking through some bones and stuff so if you have a really nice

delicate knife that's kinda thin you probably don't want to use it you can use a

cleaver you could use a debba which is a japanese

butcher knife that shaped like a chef's knife

pretty often but they they get kinda heavy when you're doing sixty of these things

so i like to have a lightweight one with a thick blade lets get to trimming

first thing we're going to do is square this up

and there's kind of a baby little rib right there its

probably gonna fall out while we are cooking it and it's probably gonna burn up anyway

so im going to put my  knuckles right there

you're gonna lose it regardless i kinda flip it around like that you can slide your

knife a little bit and it'll hit something right there gonna cut like that

if you feel something that's pretty crunchy there are little pieces of bones

if you hit something just kinda go a little farther in until the coast is

use it for uh... beans or if you wanna make a pork or something

what they kind of call a kansas city cut and that's a full spare

i get all the rough edges off because you kinda figure if something is sticking out