Recipe by Chef Bayou
"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."
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dark brown sugar
file powder (powdered sassafras leaves)
ground dried thyme
dried dill weed
ground black pepper
dry mustard powder
ground dried sage
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).
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.
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!
This is a great rub! Love that it made extra so I have a jar on hand. Used on brisket and ribs.
We smoked a 200 lbs. pig (not confinement) this past weekend and used this rub recipe, after making a few small changes ~
Starting off we doubled everything, then tasted and thought it was still too tame so we added another 1 cup of spicy paprika, 1 cup smoked paprika, 1 cup of reg. paprika, 3/4 cup black pepper, and instead of each of the herbs I used 1 cup of Italian herb mix and left out the dill weed and the File powder (couldn't find File in our stores)
The day before the party we injected our brine every 6" and let that absorb.The next day about 4 hours before we started the smoking we applied a heavy dose of oil and inserted garlic cloves deep into the muscle then started the dry rub and placed him on racks lined with heavy foil to retain the juices as "Sally" began her 8 hour smoke.
Turned out great, very tender & not dried out at all!
We had several ask what rub we used, and by the way sauce was not needed, the meat had enough flavor on its own!
This rub is a keeper!!!
I coated my pork butts with this rub before I smoked them. AWESOME !!!! Dynamite flavor and a nice crispy bark on my pork.. Will be keeping this on my shelf for all of my smoking !!
This was a great rub for pork roast. I also used it on steaks before grilling. They were wonderful!
This is insanely good! I just used it on a 14lb. pork shoulder picnic. Rubbed it on yesterday and put it in the Treager smoker for 16 hours today. As luck would have it Safeway had file as a new item.:) I left out the salt (CHF) but smoked it tastes salted anyway. Very, very good.
* Percent Daily Values are based on a 2,000 calorie diet.
Bayou's Bodacious Pork Rub
Serving Size: 1/168 of a recipe
Servings Per Recipe: 168
Amount Per Serving
Calories from Fat: 1
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