Dry Rosemary Rub

Directions

1. 1
   Place rosemary in a bowl and crumble the leaves between your fingers to break them into small pieces.
2. 2
   Stir in the oregano, sage, garlic, salt, and pepper.
3. 3
   Transfer to a jar, cover, and store away from heat and light.
4. 4
   *This rub will keep for several months.
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   *
6. 6
   **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.
13. 13
    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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    ******