I started this month of South Beach Diet phase one recipes with Roasted Salmon with Rosemary-Garlic Rub. Since then I’ve used the Rosemary-Garlic Rub on so many things that I thought it should have it’s own post so I can add it to Herb and Spice Blends in the recipe archives. I love this type of flavorful rub, and if it had been summer I would have used fresh rosemary and chopped fresh garlic, like I did when I made Sage, Rosemary, and Garlic Dried Herb Rub. However I was making this in the dead of winter, so I went with dried rosemary and granulated garlic. I’ve gotten good feedback from quite a few people I gave it to for Christmas, but I do want to point out that the rub is 40% sea salt, so if you’re not a salt lover or need to monitor your salt intake, use it sparingly or modify the recipe to have less salt.
Rosemary-Garlic Rub for Pork, Chicken, or Salmon
(Makes slightly over 1/2 cup of rub. Recipe can be cut in half, but this keeps indefinitely so I recommend making the full amount and storing in a small glass jar. Recipe created by Kalyn)
4 T sea salt
2 T dried cracked rosemary (see note)
2 T granulated garlic (not garlic powder)
1 T coarse grind black pepper
1 T Spike Seasoning (optional, but recommended)
The rub can be made in a mortar and pestle or probably even a blender, but I used a mini food processor. If you don’t have cracked rosemary, start by putting rosemary in small plastic food storage bag and pounding with meat mallet or heavy dish until rosemary is broken apart.
Blend salt and cracked rosemary in food processor one minute, or longer, until mixture is fairly ground but still has some texture to it. Add other ingredients and process about one minute more, until mixture is finely ground and well blended.
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