Dry Rosemary Rub

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   Place rosemary in a bowl and crumble the leaves between your fingers to break them into small pieces.

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   Stir in the oregano, sage, garlic, salt, and pepper.

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   Transfer to a jar, cover, and store away from heat and light.

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   *This rub will keep for several months.

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   *

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   **This recipe makes 3/4 cup.

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   **

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   ***You can also add a 1/2 teaspoon grated lemon zest for a touch of tartness***

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   ****This makes a great gift.

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    ****

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    *****You can brush the meat (fish, chicken, beef, veal, or pork) with olive oil, then sprinkle with the rub, patting the rub into the meat with your fingertips.

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    If desired, squeeze some lemon juice over the rub.

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    Marinade, covered, in the refrigerator for 30 to 60 minutes before grilling.

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    *****

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    ******This recipe brought to you courtesy of Barbecue Bible.

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    ******

* Per serving · 4 servings · Values may vary.

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