Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 424.59 Kcal (1778 kJ) | ||
| Calories from fat | 44.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.93g | 8% | |
|---|---|---|---|
| Cholesterol | 10.06mg | 3% | |
| Sodium | 2831.3mg | 118% | |
| Potassium | 1276.56mg | 27% | |
| Total Carbs | 93.01g | 31% | |
| Sugars | 35.17g | 141% | |
| Dietary Fiber | 16.81g | 67% | |
| Protein | 15.49g | 31% | |
| Vitamin C | 11.3mg | 19% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 12.7mg | 71% | |
| Calcium | 383.1mg | 38% | |
| Amount Per 100 g | |||
| Calories | 281.4 Kcal (1178 kJ) | ||
| Calories from fat | 29.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.26g | 8% | |
|---|---|---|---|
| Cholesterol | 6.67mg | 3% | |
| Sodium | 1876.48mg | 118% | |
| Potassium | 846.05mg | 27% | |
| Total Carbs | 61.64g | 31% | |
| Sugars | 23.31g | 141% | |
| Dietary Fiber | 11.14g | 67% | |
| Protein | 10.27g | 31% | |
| Vitamin C | 7.5mg | 19% | |
| Vitamin A | 0.2mg | 10% | |
| Iron | 8.4mg | 71% | |
| Calcium | 253.9mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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