In a medium bowl mix the flour, club soda, rub, and salt until just combined. Batter should be the consistency of pancake batter. Set aside.
Lay the pickles you are going to use on a towel and lightly pat dry.
In a small Dutch oven or sauté pan heat the oil to 350F, or about medium high. If your oil begins to smoke it is too hot. If your oil does not sizzle when the pickles are added it is too cold.
Use a fork to dip pickles in the batter, letting any excess batter drip off.
Fry for 2-3 minutes on one side then turn over, cooking another 2-3 minutes or until golden brown.
Remove form the pan and set on paper towels to drain excess oil.
In a small bowl mix together the mayo, bourbon balsamic, barbecue rub, and hot sauce. Adjust hot sauce to taste.
Serve pickles with the bourbon mayo. These are best served while still warm. Enjoy!