Name: Bayou's Bodacious Pork Rub
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 5 tablespoons kosher salt; 6 tablespoons paprika; 10 tablespoons dark brown sugar; 3 tablespoons file powder (powdered sassafras leaves); 2 tablespoons ground dried thyme; 2 tablespoons dried dill weed; 2 tablespoons dried oregano; 2 tablespoons dried basil; 2 tablespoons ground black pepper; 10 tablespoons garlic powder; 10 tablespoons onion powder; 1 tablespoon cayenne pepper; 2 tablespoons dry mustard powder; 2 tablespoons ground allspice; 2 tablespoons ground dried sage

Bayou's Bodacious Pork Rub

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Prep Time:
15 minutes

Total Time:
15 minutes

Savor this smoky dry rub with a hint of spicy cayenne and aromatic sassafras, ideal for pork, ribs, and brisket, with a sweet crunch from brown sugar.

Ingredients:

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

Instructions:

Combine all 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, mixing until well combined. Transfer the rub to an airtight container and store at room temperature.
Coat the pork butt or brisket generously with the rub, ensuring it's well massaged into the meat. Wrap tightly with plastic wrap and let it chill in the refrigerator for at least 24 hours. Smoke the meat as usual.

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