Photo: Sam Loyd
Bayou's Bodacious Pork Rub
15 ingredients
15 min
3 1/2 cups
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
135
Calories
3g
Protein
1g
Fat
31g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sassafras | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes