“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.” - by Chef Bayou
Ingredients
Adjust Servings
Original recipe yields 3 1/2 cups
Directions
- 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.
Nutrition
Amount Per Serving (168 total)
- Calories
- 9 cal
- < 1%
- Fat
- 0.1 g
- < 1%
- Carbs
- 1.9 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"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 rec..." See moreipe. 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'..." See more in this recipe. this will now be my go to recipe for any meat calling for a spice rub."
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