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.

source

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

    Reply
  2. 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.

    Reply

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