Kalyn's Kitchen

Rosemary and Garlic Herb Rub

This Rosemary and Garlic Herb Rub is a great seasoning blend that can be used on pork, beef, chicken, or salmon.

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Rosemary-Garlic Herb Rub

I’m a huge fan of both fresh and dried rosemary, so it’s no surprise I liked this Roasted Salmon with Rosemary and Garlic Herb Rub and that was the first recipe where I used this Rosemary and Garlic Herb Rub. Since then I’ve used the Rosemary Garlic Rub on so many things but it’s especially good on pork.

If it had been summer when I came up with this I would have used fresh rosemary and chopped fresh garlic. 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. You can check out Spice Blends to Make for a Homemade Food Gift to see other spice blends I’ve enjoyed.

Rosemary and Garlic Herb Rub

Rosemary and Garlic Herb Rub

Yield 12 servings
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, 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. The rub can be made in a Mortar and Pestle (affiliate link) or probably even a blender, but I used a Mini Food Processor (affiliate link).
  2. 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.
  3. Blend salt and cracked rosemary in food processor one minute, or longer, 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.

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.

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Ideas for Using Rosemary and Garlic Herb Rub:

Roasted Salmon with Rosemary-Garlic Rub
Herb-Rubbed Pork Roast
Slow Cooker Balsamic Pork Roast

More Herb Blends to Try:

Kalyn’s Herb Blend
Roast Chicken Seasoning Rub
Kalyn’s Take on Montreal Steak Seasoning

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    4 Comments on “Rosemary and Garlic Herb Rub”

  1. Gosh this is so easy and rubs make anything more tasty.

  2. This’ll come in really useful as a great way to use up those garden herbs – whenever they recover from this years winter, that is!

  3. Oh Kalyn, whenever I read about your herb and spice blends I feel sooooo guilty about never making my own! Sounds so fabulous and so simple to make…

  4. Something like this would be nice to always have in the pantry!