Multipurpose Meat Rub
2013-11-30 21:54:21
Nutrition Facts
Serving Size
55g
Amount Per Serving
Calories 96
Calories from Fat 12
% Daily Value *
Total Fat 1g
2%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 7093mg
296%
Total Carbohydrates 22g
7%
Dietary Fiber 12g
50%
Sugars 1g
Protein 5g
Vitamin A
9%
Vitamin C
5%
Calcium
58%
Iron
122%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- Ingredients
- 3 tablespoons dried basil
- 2 tablespoons dried oregano
- 1 tablespoon kosher salt
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
Instructions
- Directions
- 1. In small bowl, stir together basil, oregano, salt, thyme, garlic powder, onion powder, and pepper. Transfer mixture to small jar or plastic bag. Seal; store in cool, dry place for up to 3 months. Stir or shake before using.
From the Test KitchenTo use as a rub
- Brush desired cut of beef, pork, or poultry with olive oil. Crush some of the rub mixture and sprinkle evenly over meat; rub in with your fingers. Grill or broil meat or poultry.
To use as a marinade
- In a screw-top jar, combine 3 tablespoons olive oil, 3 tablespoons red wine vinegar (use white vinegar for chicken), 2 teaspoons of dry rub mixture, and 1 teaspoon Dijon-style mustard. Cover and shake well.
- Place 1 to 1-1/4 pounds pound pork chops or tender beef steaks (such as rib eye, top loin, or sirloin), or skinless, boneless chicken breast halves in resealable plastic bag set in shallow dish. Pour marinade over meat or chicken; seal bag. Marinate in refrigerator for 4 to 6 hours, turning bag occasionally. Drain, discarding marinade. Grill or broil meat or chicken as desired.
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