BBQ with Franklin: Special Rubs


Start with a base of ingredients and build to fine tune a dry rub into specialty rubs good for brisket, pulled pork, pork ribs, and chicken.

What do you like in your rub? Tell us in the comments below.

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25 replies
  1. John Doe
    John Doe says:

    Recipe: (For your convenience)

    * "Smidge" converted to Tsp below
    * "Part" converted to TBSP below

    For Brisket:
    1 TBSP Pepper
    1 TBSP Kosher Salt

    1 Tsp Onion Powder
    1 Tsp Garlic Powder
    1 Tsp Chili Powder
    2 Tsp Hungarian Paprika
    1 Tsp dry mustard powder

    For Pork rub add :
    1 TBSP Pepper

    For Chicken rub add:
    1 Tsp Brown Sugar

  2. Adrien Townsend
    Adrien Townsend says:

    You got the best videos my brother I’ve seen ya on pittmaster as a judge ya had me cracking up at some of those under cooked chicken and tough brisket slices and burnt ends 🤣🤣🤣

  3. Brian Duval
    Brian Duval says:

    "really long cooks, sugar tends to burn. Chicken is a quick cook…". This makes no sense! Chicken is a quick cook when it's cooked medium to medium/high heat – which will burn the hell out of your sugary rub. Long (low & slow) cooks are performed well below sugars burning temperature.


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