It was fried pork skin that started it all. Ryan Farr’s now-legendary 4505 Chicharrones first drew attention nearly 10 years ago. Since then, the San Francisco butcher, chef and restaurateur has gained a massive following. His 4505 Meats company has led to two cookbooks, a 4505 Burgers & BBQ restaurant and a Feed The Pig philanthropy program. And the next chapter for 4505 is in the offing: Farr is planning to open a second burgers and barbecue spot in Oakland’s former Glen’s Hot Dogs.
So how can we home cooks make our own backyard barbecues and parties better? Farr is sharing not only 4505 recipes but his expertise, too, starting with a rib rub and roasting tips.
- Make sure you remove the sinew or tendon from the back of the rack of ribs. “It will help the meat fall off the bone, just the way you want it!” he says.
- “Rub both sides of a rack of ribs with 4505’s rib rub. (See recipe below.) Next, lather yellow mustard on the rack, on top of the rub.”
- “Cook the ribs in your oven for 2 hours at 220 degrees to create a bark. After 2 hours, brush your favorite BBQ sauce on the ribs. Continue cooking, flipping every 30 minutes — brushing on more sauce every time you flip — until the meat starts to pull away from the bone; 1 to 2 hours. Total cook time is 3 to 4 hours. Pull it out of oven and let rest for 15-30 minutes, then you’re ready to eat!”
- “Ideally, you’ll be pulling the ribs out of the oven as your guests arrive, but you can also make the ribs ahead of time so you aren’t stressing during the party,” Farr adds. “To heat them back up and caramelize the bark, give the ribs a little char on your grill at medium heat. Lather the ribs with sauce right before you serve and enjoy!”
4505 Rib Rub
Makes 1 cup, sufficient for 2 to 3 racks of ribs
8 tablespoons sea salt
3 ½ tablespoons brown sugar
3 tablespoons coarse grind black pepper
¾ teaspoon red pepper flakes
3¾ teaspoons ground ginger
Directions: Combine the rub ingredients. Store in a glass jar with a tight-fitting lid.
Next time: The tricks behind 4505’s Harissa Chicken Wings and House White BBQ Sauce.
Ryan Farr shares the secrets to 4505 Meats’ amazing ribs