Lesson time 10:54 min
Learn how to make the MasterClass-exclusive recipe for the balanced, tangy-sweet sauce Aaron uses in his lesson on ribs.
Topics include: Prepare: Sauce
[MUSIC PLAYING] - So in Central Texas, it's kind of known that if you have to put sauce on it, it must be pretty bad. Blah, blah, blah, we don't do sauce-- all this stuff. But turns out I kind of do like barbecue sauce and it comes in really handy for ribs and some other stuff too. So I came up with this recipe just for this. It's savory. It's salty. It's got all the aspects that I'm looking for in a good barbecue sauce. So I'm going to work out a recipe for this. I'm going to start off with a little tallow in here. This is a cool thing to do if you cook a brisket or you can buy it at the store. But if you're cooking a brisket, save the fat, render it down in the oven. It's really cool to have tallow that's just rendered beef fat. You can use lard. You can have bacon fat. You can just use oil. It doesn't really matter much. I cook a lot of brisket, so I have a lot of tallow laying around. So I'm going to use tallow. And then from there, I'm going to slice a third of a yellow onion. You can use a white onion if you want. It doesn't really matter. We'll say maybe about four cloves garlic. And I'm going to sauté these things. From there, I'm going to dump in one cup of brown sugar. And in a barbecue sauce, the brown sugar is kind of what makes the glaze. If you see something that's really shiny, and it's kind of sticky, and it kind of has flavors of molasses and stuff like that, that's a really good base for me. I use light brown sugar. So one cup light brown sugar. Gonna throw it over the onions. And yes, that's called B-Sugs. Then after that melts a little bit in here, I'm going to put one cup cider vin. That's also known as apple cider vinegar. Getting my own shorthand. Getting good on this. Then we're going to do two cups of ketchup. I prefer to use organic ketchup. It's got a little bit less sugar. It doesn't have the high fructose. It likely won't burn if you put it on ribs later. So kind of go with organic ketchup if you can. I'm going to do one teaspoon paprika. I kind of like smoked paprika. I think it kind of adds a little bit of a depth, but really any kind of paprika. It just kind of adds to the color a little bit. So one teaspoon of paprika. One teaspoon of mustard powder. That also makes it a little more complex. And it kind of gives a little bit of a tartness to it. It makes it taste a little bit like mustard without thinning it out, so that's why I'm not using regular mustard. Mustard powder is totally good for this. And then we're just going to do one teaspoon of a fine sea salt. I like to use fine sea salt for this because it's such a fine granule that it kind of melts really quick in the sauce and it doesn't leave you a bunch of chunks. It does take very long. It integrates very well. And then probably more for looks than flavor, I'm going to do one teaspoon of black pepper. And then lastly, probably about four dashes of Worcestershire sauce. And that's pretty much it. It is good to go. All righty, ...
Once a backyard hobbyist, Aaron Franklin is now the James Beard Award-winning owner of Franklin Barbecue, where the line for his famous smoked brisket is hours long. Now the Central Texas barbecue specialist teaches you his meticulous low and slow process for mouth-watering ribs, pork butt, and brisket. With perfectly seasoned cuts and optimal temperatures, you'll learn to handle an offset smoker like a true pitmaster.
Featured Masterclass Instructor
Aaron Franklin teaches you how to fire up flavor-packed Central Texas barbecue, including his famous brisket and more mouth-watering smoked meat.Explore the Class
sensational and very detailed well recommended
Super quick lessons, impactful information that can be applied immediately. Aaron clearly is a master and is passionate for what he does. Loved the class and look forward to watching more!
Great class! Learned about the different wraps on brisket and ribs and reason for paper or foil or even no wrapping.
My biggest benefit was fire management, trimming and cooking by feel not so much temperature.