Serves 4, prep time 10min
Since summertime means later sunsets, warmer temps & barbecuing for many of us, I wanted to share my Herbed Spice Rub. I made this for a friend’s birthday a couple years back & had about a dozen people ask for the recipe. It’s great for ribs, lamb, fatty fish, chicken or beef. It’s ok to sauté or broil the meat but personally I think it’s best on the grill!
1 tbs fresh cracked black pepper
1 tbs sea salt
1 tsp dry mustard
1 1/2 tsp cayenne
1/2 tsp cumin
1 tsp thyme
1 tsp rosemary
1 tsp oregano
1 tsp sage
1 tsp garlic powder or 3 cloves garlic
To make this rub using fresh ingredients:
1. Destem thyme, rosemary, sage & oregano.
2. Peel garlic. Fastest way is to remove clove from garlic head. Place on cutting board. Flip knife sideways (to cover the clove) & crush the clove. Garlic peel should come right off.
3. Add thyme, rosemary, sage, oregano & garlic to a food processor & blend until combined.
4. Combine fresh & dry ingredients. The fresh herbed spice rub will keep for up to a week covered tightly in the fridge.
To make this rub using dry ingredients:
1. Crush thyme, rosemary, sage, and oregano using a mortar & pestle or grinder.
2. Mix all ingredients to combine.
The dry herbed spice rub will keep for up to 6 weeks in an airtight container in a dark, cool space.
Both the dry & fresh versions of this rub are amazing! The dry version will enhance meat flavor the fastest. If you want a little spicier rub, increase the black pepper, cayenne & mustard 🙂
Photo Credit: Deby Rodriguez