Tuscan Rosemary Dry Rub

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
5mins
Ingredients:
6
Serves:
8-10
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Very excellent rub! Had it on boneless pork chops, which I pan-fried in a little olive oil. I'm looking forward to trying it on other meats and using other cooking methods. Thank you, alijen, for posting. Made for My 3 Chefs Fall 2009.
     
Advertisement

RECIPE SUBMITTED BY

I'm a graduate student studying agricultural economics, originally from Georgia. (Go dawgs!) I try to eat very healthy, most often low-carb. But, I do love sweets sometimes. I like to bake for others so much- so I do it all the time and have become known for just stopping by with casseroles, brownies etc..
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes