Grill masters all have their favorite techniques for flavoring meat, fish or vegetables when working the coals. Some swear by a tried and true sauce, lovingly basted over a favorite cut of beef. Others rely on a marinade to get that deep flavor. Our favorite is dry rub, a blend of spices and herbs applied without liquid to grill fare. Often overlooked, dry rub is a great choice for adding flavor and a unbeatable surface crunch to grilled fare like beef, pork, chicken, fish or even vegetables.
Unlike many dry rubs, this versatile recipe uses fresh herbs to add bright flavor using a variety of herbs commonly grown at home. Customize your blend using your favorite herbs to compliment just about anything that may hit the grill this summer.
A present the whole family will enjoy, mix up a batch of fresh herb barbecue rub and pair this garden delight with some nice steaks, a slab or two of ribs, a juicy tenderloin or grill-friendly veggies to create the perfect gift for the grill master in your life.
Don’t forget to kiss the cook!
Fresh Herb Barbecue Dry Rub
- 1/2 cup finely chopped fresh herbs*
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 teaspoon crushed red pepper
Combine all ingredients.
To use: Rub on about 2 tablespoons of blend per pound of meat, fish or lightly oiled veggies to coat, cover with plastic wrap and refrigerate 1 hour to overnight to allow the flavors to be absorbed before grilling (vegetables require less time).
*Many of the herbs grown at home will make wonderful fresh rubs for barbecuing. Try combining two or more herbs to create irresistible flavors for the grill. To get started, try rosemary, parsley, sage, or basil for beef. For chicken, try tarragon, basil, oregano or cilantro. Sage, rosemary and thyme are all good choices for pork and oregano, thyme, fennel or dill will add great flavor to grilled fish.