Jackie's Dry Rub

When grinding the spices it is best to use a mortar and pestle or a small spice grinder. The rub produced by a food processor is too coarse.

 

Yield:

Makes about 1/2 cup

Recipe from

Recipe Time

Prep: 5 Minutes
Total: 5 Minutes

Ingredients

2 tablespoons dried rosemary
2 tablespoons dried thyme
2 tablespoons kosher salt
2 tablespoons white peppercorns

Preparation

Combine dried rosemary, dried thyme, kosher salt, and white peppercorns in a mortar bowl or spice grinder; grind using a pestle or grinder until herbs and pepper become a medium-fine powder. Store in an airtight container in a cool, dark place up to 6 months.

Note:

Jacqueline McCalla, Martinez, Georgia,

November 2009