Salt-Free “Herby-Q” Rub
Here’s a salt-free BBQ rub of herb-ey goodness to use as your secret weapon during those upcoming cookouts! This recipe makes for the perfect dry rub, but is also great when combined with extra-virgin olive oil (aka EVOO), Greek yogurt, roasted garlic, vinegar, lemon juice or other seasonings to make marinades, dips, or sauces.
In addition to it’s usual use for grilling, I also love to combine this seasoning with some EVOO, fresh chopped basil, & coarse salt to dip fresh-baked Italian five grain bread into (Carrabba’s, who???). Want to skip the bread? Try mixing it with Greek yogurt, fresh dill, & coarse salt to use as a veggie dip.
The options are endless, which is why I love to have this blend on hand!
| Servings |
1 tablespoon
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- 4 tbsp dried basil
- 4 tbsp dried rubbed sage
- 3 tbsp dried thyme
- 4 tsp black pepper
- 3 tsp dried savory
- 2 tsp dried lemon peel
Ingredients
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- Add all ingredients together in a closed container (mason jar, Tupperware, ziplock bag, etc.), secure lid, and shake to combine.
- Store unused seasoning in an airtight container.
Side Note:
This recipe yields 14 tablespoons. Depending on what you're making, roughly 1-2 tablespoons is enough for a single-serving dish. When using it as a dry rub you may end up using closer to 2 tablespoons (or more), as some of the seasoning will fall off what you're grilling.
Adjust measurements used according to taste. If desired, just add salt as needed during preparation or cooking to help you control the amount used. This method is especially nice in case you want to use pre-salted dressings or sauces along with it.