From Aaron Franklin's kitchen · Franklin Barbecue, Austin
shake · bbq sauce
NATIONAL AWARD WINNERFranklin Vinegar Mop
From an award-winning kitchen
Ratio
CIDER VIN 240KETCHUP 120HOT SAUCE 5
Ingredients
- CIDER VIN240 ml
- KETCHUP120 ml
- HOT SAUCE5 ml
- PEPPER1 g
Method
- Pour to the lines in order (bottom → top): CIDER VIN, KETCHUP, HOT SAUCE.
- Add finishing notes: PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Central Texas BBQ pitmaster of Franklin Barbecue in Austin; James Beard Best Chef: Southwest. Brisket technique documented in Franklin Barbecue: A Meat-Smoking Manifesto.
Originally published as Franklin Vinegar Mop.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Aaron Franklin rib mop technique (published as “Franklin Vinegar Mop”). Full citation lives in Provenance.