Bayou's Bodacious Pork Rub

This perfectly seasoned dry rub is perfect for smoking pork butts, ribs, and beef briskets. It gets a little kick from just the right amount of cayenne pepper, plus the unique flavor of sassafras. The brown sugar creates a nice crunchy 'bark' on the outside of the meat.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 9 Calories

Ingredients

• 2 tablespoons ground black pepper
• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 2 tablespoons dried dill weed
• 2 tablespoons ground allspice
• 6 tablespoons paprika
• 1 tablespoon cayenne pepper
• 5 tablespoons kosher salt
• 10 tablespoons dark brown sugar
• 3 tablespoons file powder (powdered sassafras leaves)
• 2 tablespoons ground dried thyme
• 10 tablespoons garlic powder
• 10 tablespoons onion powder
• 2 tablespoons dry mustard powder
• 2 tablespoons ground dried sage

Recipe Instructions

Step 1

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.

Step 2

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.