Franklin Barbecue Beef Rib & Brisket Rub
  • equal parts 16-mesh ground black pepper
  • kosher salt
  1. A rough guideline is that you’ll need about ½ cup (4 ounces) of rub, total, for each 12-pound brisket.
  2. A 3- to 5-pound rack of beef ribs will require just a bit less rub, maybe ⅓ to ½ cup, total.
Optional Add-ons- granulated garlic; granulated onion; paprika: Add for color and savory aspect; seasoning salt: However much you add, subtract the same amount of salt from your rub.

Reprinted with permission from Franklin Barbecue by Aaron Franklin & Jordan Mackay, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography credit: Wyatt McSpadden 
Recipe by The Taste Edit at