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.

Jacqueline McCalla, Martinez, Georgia
Recipe by Southern Living November 2009

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Recipe Summary test

prep:
5 mins
total:
5 mins
Yield:
Makes about 1/2 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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