Bayou's Bodacious Pork Rub

Bayou's Bodacious Pork Rub

Chef Bayou 14

"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."

Ingredients 15 m {{adjustedServings}} servings 9 cals

Serving size has been adjusted!

Original recipe yields 168 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 9 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 172 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  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.
  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.
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Reviews 14

  1. 19 Ratings

Sarah Jo

I cut this back to TWELVE servings. I followed the recipe exact only I omitted the file powder only because I could not find it anywhere and I don't have money to order special ingredients for one recipe. Even so, we REALLY liked this rub. I mixed it with a half cup of flour and coated pork chops with it--absolutely delicious. NO leftovers. NOTE: When I cut this back to 12 servings, this coated 6 biggish pork chops (with the half cup of flour).

lisa r

yes, this recipe makes alot of rub. i cut it down to a third to use on a pork butt and i had enough rub to season at least 2. this is by far the best rub i have ever used. i love the addition of file' in this recipe. this will now be my go to recipe for any meat calling for a spice rub.

Lora Joslyn

This was a fantastic rub... tried it out on a nice pork butt on our grill. Only thing I didn't use was the file powder - couldn't find it. But I'm still looking, and want to try it again!