Bayou's Bodacious Pork Rub Recipe

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Dec 21, 2011

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).

—Sarah Jo

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May 17, 2010

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.

—lisa r

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11 Ratings

Jul 02, 2011

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!

—Lora

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Dec 02, 2012

This is a great rub! Love that it made extra so I have a jar on hand. Used on brisket and ribs.

—johnflod

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Oct 15, 2012

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!!!

—Vera Banwart

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Sep 16, 2012

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 !!

—snappy cooker

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Aug 04, 2012

This was a great rub for pork roast. I also used it on steaks before grilling. They were wonderful!

—DeeDee

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Apr 28, 2013

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.

—Tinbender

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Nutrition

Calories
9 kcal
< 1%

Carbohydrates
1.9 g
< 1%

Cholesterol
0 mg
0%

Fat
0.1 g
< 1%

Fiber
0.3 g
1%

Protein
0.2 g
< 1%

Sodium
172 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bayou's Bodacious Pork Rub

Serving Size: 1/168 of a recipe
Servings Per Recipe: 168
Amount Per Serving
Calories: 9
Calories from Fat: 1

% Daily Value *
Total Fat 0.1g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
Sodium 172mg 7 %
** Potassium 22mg < 1 %
Total Carbohydrates 1.9g < 1 %
Dietary Fiber 0.3g 1 %
Protein 0.2g < 1 %
** Sugars 1.1g
** Vitamin A 3 %
** Vitamin C < 1 %
** Calcium < 1 %
** Iron 3 %
** Thiamin 63 %
** Niacin < 1 %
** Vitamin B6 2 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.