Dry Rub for Pork and Lamb
Rinse the marinade off if you wish, but our preference is to leave it on.
1-1/2 tablespoons coarse salt or kosher salt or
1 tablespoon table salt
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme or
1 teaspoon dried leaf thyme, crumbled
2 tablespoons chopped fresh rosemary or
2 teaspoons dried rosemary, crumbled
3 large garlic cloves, minced
1/2 teaspoon ground allspice or cloves, for pork only
In a small bowl, combine salt, pepper, thyme, rosemary and garlic. If dry
marinade will be used for pork, add allspice or cloves. Use immediately or
pour into a container with a tight-fitting lid. Cover tightly; refrigerate
up to 3 weeks. To use, rub evenly over surface of meat. Place seasoned meat
in a large bowl; cover and refrigerate at least 2 hours or up to 24 hours,
then grill. Makes about 1/4 cup or enough dry rub for a 4-pound roast or 4
pounds of steaks or chops.
From: Grilling & Barbecuing: Best-ever Recipes for Meats, Vegetables,
Fruits, Breads & Desserts-Indoors or Out!
by John Phillip Carroll and Charlotte Walker