Tuscan Rosemary Dry Rub

READY IN: 5mins
Recipe by alijen

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.

Top Review by davianng

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.

Ingredients Nutrition


  1. Place rosemary in bowl and crumble needle leaves between fingers to break into small pieces.
  2. Stir in oregano, sage, garlic flakes, salt and pepper.
  3. Transfer to jar.
  4. Cover and store away from heat and light.
  5. Rub will keep several months.
  6. Variation: For touch of tartness, add 1/2 teaspoon grated lemon zest.
  7. Instructions for use: Brush the meat with olive oil, then sprinkle with rub, patting rub into meat with your fingertips.
  8. If desired, squeeze some lemon juice over the rub.
  9. Marinate, covered, in refrigerator for 30 to 60 minutes before grilling.

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