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Nutrition Facts
Serving Size 1 (4g) Recipe makes 100 servings The following items or measurements are not included below: msg
Calories 6
Calories from Fat 0		(8%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1132mg		47%
Potassium 22mg		0%
Total Carbohydrate 1.4g		0%
	Dietary Fiber 0.4g	1%
	Sugars 0.3g
Protein 0.3g		0%
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Savory Roast Rub

Recipe #206251 | 15 min | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Smoky Okie
Jan 18, 2007

This is a savory all in one that is excellent for use on just about any dry roasted red meat or poultry. I developed it out of reminiscences of holiday roasts that filled the house with delicious aromas. We used to season with each ingredient separately, but decided that it was quicker and easier to put it together ahead of time. It is a very frequent use item in our pantry, and you can be gauranteed a perfect roast beef, or pork roast every time. This makes a large quantity, but if you serve it to company, you will get alot of request for a little to take home. We probably send 2-3# home with folks per year. You can omit the MSG if you like, but it is a very worthwhile ingredient in this rendition.

SERVES 100 (change servings and units)

Ingredients

4 1/2 tablespoons ground marjoram
6 tablespoons ground sage
4 tablespoons ground thyme
2 tablespoons ground black pepper
1 cup salt
1 cup garlic powder
1/2 cup msg

Directions

1
Combine all ingredients in a bowl, and whisk together well. Can also be blended in the food processor.
2
Coat all sides of roast well and rub inches.
3
Allow to macerate for an hour or so.
4
Roast meat as you normally would.
5
Be prepared to fill the house with an aroma thick and delicious enough to eat.

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Featured Reviews for This Recipe

From: diest

On Jul 14, 2007

I really liked this rub recipe. (I did omit the MSG it does not agree with me) I marinaded a bone-in chuck steak just for a few little hours. (imagine overnight!!) I used teaspoon measurements since the amount of meat was small. I used the meat in the cabbage and beef soup Cabbage and Beef Soup instead of ground beef, and I'm glad I did. The meat smelled heavenly while I was browning it. Will definately make a bigger batch to store/can't wait to add this to other meat stews, roasts and soups. Thanks for a great rub recipe.

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From: ~Rita~

On Mar 28, 2007

OK I didn`t make this recipe but it was sent to me by the chef himself! I must say MSG scares the heck out of me because it does effect me but I had no problem as a matter of fact i enjoyed this so very much as my son and DH did as well if not more then I. As you see I don`t follow directions i cook to suit myself and my family and we sure did enjoy it! I made baby back ribs, brining them for a couple hours then rinsing and drying them I applied this wonderful rub proceeded to smoke for 4 hours. yes I did brush on a BBQ sauce at the end off smoking. Thanks for the goodness!

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