Need a quick meal, use a dry rub to spruce up any meat. I absolutely love having my own dry rubs available. They store well, and are so easy to pull out and use at a moments notice. When mixing them it makes my kitchen spell wonderfully.
One of my favorites on pork (also good on chicken) is the Tuscan Dry Rub. It is easy to whip up a batch because it uses a lot of very common spices that are already on my spice rack. This one uses a base of Basil Leaves mixed with equal parts of garlic powder, kosher or coarse sea salt and cracked black pepper. Add a little rosemary, sage and oregano and mix well.
To use the Tuscan Dry Rub, simply spray your meat with a little olive oil and pat the rub on. You can do it right before grilling, baking, or pressure cooking. However, I like to let the meat sit in the rub for a few hours before cooking.
Be sure to store leftover Tuscan Dry Rub in a tightly covered container in dry, cool cabinet or pantry. Small tupperware containers or canning jars work well. This recipe doubles or triples well depending on how much you want for later.
Check out Ninja Foodi Asparagus Wrapped Bacon as a great side dish!
Tuscan Dry Rub
- Storage containers with tight lid
- 3 tbsp Basil
- 1.5 tbsp Rosemary
- 1.5 tbsp Oregano
- 1 tbsp Garlic powder
- 1 tbsp Kosher or Coarse Sea Salt
- 1 tbsp Cracked Black Pepper
- .5 tbsp Sage
- Mix all ingredients together well.
- Store in tightly covered container in a cool space.