This Rosemary and Garlic Herb Rub is a great seasoning blend that’s delicious to use on pork, beef, chicken, or salmon. 

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Rosemary and Garlic Herb Rub in small jar

I’m a huge fan of both fresh and dried rosemary, so it’s no surprise I like this Rosemary and Garlic Herb Rub. I’ve used the Rosemary Garlic Rub on so many things but it’s especially good on pork. I made this quite a few years ago and gave it as a homemade Christmas gift to family and friends, and recently I decided the photos really needed an update.

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. 


ingredients photo for Rosemary and Garlic Herb Rub

What ingredients do you need for this recipe?

  • sea salt (see notes)
  • Cracked Rosemary (affiliate link) (see notes)
  • granulated garlic
  • coarse grind black pepper
  • Spike Seasoning (affiliate link), or other all-purpose seasoning blend

What kind of sea salt did I use?

If you can find medium-grind sea salt that will be perfect for this recipe, or just use coarse-grind sea salt. Fine grind salt will make the mixture too salty.

What if you don’t have cracked rosemary?

If you don’t have cracked rosemary, start by putting dried rosemary in small plastic food storage bag and pounding with meat mallet or heavy dish until rosemary is broken apart.

Ideas for Using Rosemary and Garlic Herb Rub:

Instant Pot Balsamic Pork Roast
Air Fryer Pork Loin Roast
Slow Cooker Balsamic Pork Roast

Want more herb and spice blend recipes?

Check out Spice Blends to Give for a Holiday Gift for lots more ideas for seasonal gifts when you don’t want to give sweets!

Rosemary and Garlic Herb Rub shown in Magic Bullet

How to Make Rosemary and Garlic Herb Rub:

  1. If you don’t have cracked rosemary, you’ll need to pound the rosemary with a meat mallet or heavy dish until rosemary is broken apart.
  2. This rub can definitely be made in a Mortar and Pestle (affiliate link) or probably even a blender, but I used a Magic Bullet (affiliate link) to buzz the mixture.
  3. Blend salt and cracked rosemary in mini food processor or Magic Bullet for about one minute, or until mixture is fairly ground but still has some texture to it.
  4. Add other ingredients and process about one minute more, until mixture is finely ground and well blended.
Rosemary and Garlic Herb Rub in small jar
Yield: 12 servings

Rosemary and Garlic Herb Rub

Prep Time 10 minutes
Total Time 10 minutes

This Rosemary and Garlic Herb Rub is a great seasoning blend for pork, beef, chicken, or salmon. 

Ingredients

  • 4 T sea salt (or less to taste, some people have found this too salty)
  • 2 T dried cracked rosemary (see notes)
  • 2 T granulated garlic (not garlic powder)
  • 1 T coarse grind black pepper
  • 1 T Spike Seasoning (optional, but recommended; see notes)

Instructions

  1. If you don't have cracked rosemary, you'll need to pound the rosemary with a meat mallet or heavy dish until rosemary is broken apart.
  2. Blend salt and cracked rosemary in food processor or Magic Bullet about one minute, or until mixture is fairly ground but still has some texture to it.
  3. Add other ingredients and process about one minute more, until mixture is finely ground and well blended.

Notes

If you don't have cracked rosemary, start by putting dried rosemary in small plastic food storage bag and pounding with meat mallet or heavy dish until rosemary is broken apart.

I love Spike Seasoning (affiliate link), but if you don't have it use any all-purpose seasoning blend.

Nutritional information is based on 2 tsp. serving size, which is about the amount to use in most recipes.

Recipe created by Kalyn.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 9Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2707mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 0g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Historical Notes for this Recipe:
This recipe was first posted in 2009. It was updated with new photos and more information in 2021.

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