Description
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.
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
- 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.
Prep Time: 15 mins
Total Time: 15 mins
Servings: 168