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Aaron Franklin's "Parts/Smidge" Rub Recipe Chart

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    Aaron Franklin's "Parts/Smidge" Rub Recipe Chart

    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
    • 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

    Last edited by Stevo; November 22, 2016, 03:21 PM. Reason: tweaked formatting

    #2
    Thanks for sharing! Interesting there is no brown sugar for the ribs.

    Comment


    • Stevo
      Stevo commented
      Editing a comment
      He sez no sugar for longer cooks to avoid burning. So he just adds it for chicken. But he cooks hotter than some. 275 or so I think.

    • Craigar
      Craigar commented
      Editing a comment
      My thinking was just the opposite...no sugar for the chicken since I would be cooking at 325-350.

    #3
    Thanks Stevo!

    Comment


      #4
      Craigar, I used the chicken rub on a spatchcocked 6.7lb chicken in my pellet smoker. Smoked it for 1.5 hours at 225, then raised it to 375 and cooked until done, about another 1.25 hours. I also did chicken quarters at 325-350 too, indirect on my gasser. No problem with the sugar. But if you're cooking on direct heat, it could be a different story.

      Comment

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