- 5 tablespoons kosher salt
- 6 tablespoons paprika
- 10 tablespoons dark brown sugar
- 3 tablespoons file powder (powdered sassafras leaves)
- 2 tablespoons ground dried thyme
- 2 tablespoons dried dill weed
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 2 tablespoons ground black pepper
- 10 tablespoons garlic powder
- 10 tablespoons onion powder
- 1 tablespoon cayenne pepper
- 2 tablespoons dry mustard powder
- 2 tablespoons ground allspice
- 2 tablespoons ground dried sage
- Stir together the salt, paprika, brown sugar, file powder, thyme, dill, oregano, basil, black pepper, garlic powder, onion powder, cayenne pepper, mustard, allspice, and sage in a bowl until evenly blended. Store the rub at room temperature in an airtight container.
- To use: liberally coat pork butt or brisket with some of the rub, massaging it into the meat. Wrap tightly with plastic wrap and refrigerate for at least 24 hours. Smoke meat as you normally would.
04/11/2018
recipepes.com
Bayou's Bodacious Pork Rub, recipe
PT15M
PT1H
5
455 calories
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