Pitmaster Aaron Franklin has cooked more ribs than brisket over the course of his career, and he recently shared his tips for serving a perfect rack. The Franklin Barbecue chef and owner advises against over-salting, recommends using a shaker to apply seasoning for even coverage, and seasons the membrane side after the meat side.
Look of the Week by Tory Burch
Clockwise from left to right:Lace-up Espadrille,Thames Thin Bracelet,Lipstick,Chelsea Tunic Dress










