Sage and Rosemary Herb Rub
Rubs are dry mixtures of herbs and spices, sprinkled or pressed onto food to flavor it. They can be applied just before grilling or several hours earlier so the food has more time to absorb the rub’s flavors. To help a rub adhere, lightly coat the food with oil and then apply the rub. Experiment with your own mixtures, adding or subtracting from the recipe suggested here. Dried herbs such as rosemary, oregano or thyme are all good additions. Paprika, garlic powder, salt and pepper are also used in most rubs.
- 2 Tbs. sweet paprika
- 2 Tbs. ground sage
- 1 Tbs. dried rosemary
- 1 Tbs. garlic powder
- 1/2 tsp. cayenne pepper
- 1 1/2 tsp. salt
- 1 tsp. freshly ground black pepper
In a small bowl, stir together the paprika, sage, rosemary, garlic powder, cayenne, salt and black pepper. Store leftover rub in a sealed jar in a cool, dark place for up to 4 months. Makes 7 Tbs., or enough for 1 chicken.
Adapted from Williams-Sonoma Collection Series, Grilling, by Denis Kelly (Simon & Schuster, 2002).