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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Multipurpose Meat Rub

Yield: 1/2 cup
Start to Finish 10 mins
Multipurpose Meat Rub
  • 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

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.
Nutrition Facts (Multipurpose Meat Rub)
  • cal. (kcal) 6,
  • carb. (g) 1,
  • sodium (mg) 242,
  • Percent Daily Values are based on a 2,000 calorie diet

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