Beef and pork ribs are quite flavorful cuts of meat ... To find out why, Tasting Table turned to Aaron Franklin, a pit master extraordinaire and owner of Franklin BBQ, who is part of Smoke and Fire, a ...

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 ...

Austin has a way of bringing all sorts of people together. Franklin curates Uptown’s whiskey list. He likes to present guests with rare picks on a fat block of ice, such as his latest favorite ...

Austin has a way of bringing all sorts of people together. Austin-based chef Aaron Franklin knows something about this. The James Beard Award-winning chef, author, and American Royal Barbecue Hall ...

Louis-style Duroc pork ribs and a honkin' 10 ... There's also a Franklin burger, which may not be named after legendary Texas pitmaster Aaron Franklin but, instead, the person who invented ...

Austin has a way of bringing all sorts of people together. Austin-based chef Aaron Franklin knows something about this. The James Beard Award-winning chef, author, and American Royal Barbecue Hall of ...

not actually from the rib as the name suggests. (This is why beef requires experts.) While ribeye comes from the top of the animal, short ribs are closer to the belly. Short ribs for braising are ...

Hackish campaign memoirs shouldn’t indict the entire genre—there are truly excellent books written about power from the inside.