Mayan Christmas Rub

5  tablespoons		kosher salt
6  tablespoons		paprika
10  tablespoons		dark brown sugar
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

Tip: Click on the ingredient links to learn the nutritional information for all the Mayan Christmas Rub ingredients. The serving size for any ingredient in Mayan Christmas Rub may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.