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Bayou’s Bodacious Pork Rub

Recipe Submitted by:Marcelo

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Servings

10dishes

Servings

10dishes

Number of Servings: dishes

Measurement Units:

Number of Servings: dishes

Measurement Units:

Ingredients

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

Ingredients

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

Instructions

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.