An herb rub is any herbal dry seasoning mix applied to meat either directly before cooking it or used to marinade the cuts for a longer period of time. You can use almost any dry ingredient, so the possibilities of what you can make are almost endless.
Instructions
1. Pick the seasonings you will use for the herb rub. Be creative and experiment with your favorite herbs. For fish, pork and poultry, consider using salt, black pepper, rosemary, thyme, garlic and onion powder. For beef, consider salt, black pepper, white sugar, brown sugar, cumin, cayenne pepper, lemon pepper and paprika.
2. Mix up the ingredients you choose. Add, mix and taste ingredients until you come up a taste combination you like. Try mixing several different combinations and storing them in old season jars or freezer bags for use as you need them.
3. Prepare the meat for the herb rub by first wetting it with a liquid substance. Because the herb rub is dry, you must use something to make the seasonings stick to the meat. Liquid smoke works well for beef and olive oil works well for pork and poultry. Dijon mustard is a good liquid seasoning for all meats.
4. Apply the herb rub to the meat. Sprinkle the herb rub generously to both sides of the meat. Massage the seasonings into the meat with your finger tips.
5. Let the seasoning soak in. Let fish sit for about 15 minutes before cooking. With other meats, the longer you let them sit, the more flavorful they will be. Place them in the refrigerator for 30 minutes for a light taste or as long as 2 days for bold flavor.
6. Cook the meat. Herb rubs are usually applied before grilling, but they work well with any cooking method.
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