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