• 2 cloves garlic, minced
• 1 tablespoon snipped fresh rosemary
• 1 tablespoon snipped fresh thyme
• 1 tablespoon snipped fresh parsley
• 1 tablespoon coarse salt
• 1 tablespoon freshly ground black pepper

In small bowl, combine all ingredients. Rub onto meat before grilling.

 

 

VARIATIONS

 

Island Rub: In small bowl, combine, 1 tablespoon chili powder, 1 tablespoon ground cumin, 1 teaspoon Dierbergs brown sugar, 1 teaspoon ground coriander, ½ teaspoon ground cinnamon, ½ teaspoon garlic powder, and, ½ teaspoon crushed red pepper flakes until well mixed. Rub onto meat before grilling.

 

Southwest Rub: In small bowl, combine, ¼ cup firmly packed Dierbergs brown sugar, 1 tablespoon chili powder, 1 tablespoon instant espresso powder, 1 teaspoon paprika, 1 teaspoon dried rosemary, 1 teaspoon coarse salt, and, 1 teaspoon freshly ground black pepper until well mixed. Rub onto meat before grilling.

Servings: 24
Serving Size: Per 1½ teaspoons

Per Serving
Calories: 3
Cholesterol: 0 mg
Fat: 0 g
Sodium: 565 mg
Carbohydrates: 1 g
Protein: <1 g
Fiber:
Saturated Fat: N/A