Ingredients Jump to Instructions ↓

  1. 5 tablespoons kosher salt

  2. 6 tablespoons paprika

  3. 10 tablespoons dark brown sugar

  4. 3 tablespoons file powder (powdered sassafras leaves)

  5. 2 tablespoons ground dried thyme

  6. 2 tablespoons dried dill weed

  7. 2 tablespoons dried oregano

  8. 2 tablespoons dried basil

  9. 2 tablespoons ground black pepper

  10. 10 tablespoons garlic powder

  11. 10 tablespoons onion powder

  12. 1 tablespoon cayenne pepper

  13. 2 tablespoons dry mustard powder

  14. 2 tablespoons ground allspice

  15. 2 tablespoons ground dried sage

Instructions Jump to Ingredients ↑

  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. 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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