Dry Rosemary Rub

Place rosemary in a bowl and crumble the leaves between your fingers to break them into small pieces.

Stir in the oregano, sage, garlic, salt, and pepper.

Transfer to a jar, cover, and store away from heat and light.

*This rub will keep for several months.*

**This recipe makes 3/4 cup.**

***You can also add a 1/2 teaspoon grated lemon zest for a touch of tartness***

****This makes a great gift.****

*****You can brush the meat (fish, chicken, beef, veal, or pork) with olive oil, then sprinkle with the rub, patting the rub into the meat with your fingertips. If desired, squeeze some lemon juice over the rub. Marinade, covered, in the refrigerator for 30 to 60 minutes before grilling.*****

******This recipe brought to you courtesy of Barbecue Bible.******