Tuscan Rosemary Dry Rub Recipe #103648
Use this dry rub when you want to give the meat a crust. Use on veal, pork, beef, chicken or even fish... I think it would make a great gift too with a nice bottle of olive oil and instructions.
by alijen
5 min | 5 min prep
SERVES 8 -10
- 1/4 cup dried rosemary or fresh rosemary
- 2 tablespoons dried oregano
- 1 tablespoon dried sage
- 2 tablespoons dried garlic flakes
- 1/4 cup kosher salt or sea salt
- 2 tablespoons cracked black pepper
- Place rosemary in bowl and crumble needle leaves between fingers to break into small pieces.
- Stir in oregano, sage, garlic flakes, salt and pepper.
- Transfer to jar.
- Cover and store away from heat and light.
- Rub will keep several months.
- Variation: For touch of tartness, add 1/2 teaspoon grated lemon zest.
- Instructions for use: Brush the meat with olive oil, then sprinkle with rub, patting rub into meat with your fingertips.
- If desired, squeeze some lemon juice over the rub.
- Marinate, covered, in refrigerator for 30 to 60 minutes before grilling.
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5 stars