This is from one of AF's youtube vids, and I transcribed it here for the Pit... I use it for texas style rubs. I typically use a 3 to 1 ratio for "part" to "smidge". So a "part" could be 1 TBL, for example, and the "smidge" would be 1 tsp. The chart works by adding the additional ingredients as you move down the chart for a given rub (brisket, pork butt, ribs, and finally chicken). So the chicken rub would have all the ingredients listed...
Aaron Franklin’s Rub Recipe
Basic Rub for Brisket
Add this for Brisket or Pork Butt:
Add this for Pork Butt
Add this for Pork Ribs
Add this for Chicken
Aaron Franklin’s Rub Recipe
Basic Rub for Brisket
- 1 part kosher salt
- 1 part black pepper
Add this for Brisket or Pork Butt:
- smidge granulated onion powder,
- smidge granulated garlic powder,
- smidge chili powder
Add this for Pork Butt
- 2 smidges Hungarian paprika
- smidge dry mustard powder
Add this for Pork Ribs
- 1 part coarse ground black pepper
Add this for Chicken
- 1 smidge brown sugar
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