Herb Rub for Pork, Lamb or Beef

Ingredients

• 2 tablespoons fresh basil, chopped or 2 teaspoons dried
• 2 teaspoons fresh thyme, chopped, or 1 teaspoon dried
• 1 tablespoon fresh rosemary, chopped, or 2 teaspoons dried
• 1 tablespoon fresh oregano, chopped, or 2 teaspoons dried
• 1 tablespoon crushed fennel seeds
• 1 teaspoon ground coriander
• 2 teaspoons granulated garlic
• 2 tablespoons salt
• 2 teaspoons coarsely ground black pepper

Method

• Mix together. If using fresh herbs, unused portion will keep sealed in refrigerator for 2 weeks. If using dried herbs, rub will keep at room temperature in sealed jar for 2 months.

Notes

• Description:
• "This is great for grilling too."
• Yield:
• "1/2 cup"SOURCE: Adapted from Bruce Adells