Herb Rub Great for Pork or Chicken
Elevate your pork or chicken dishes with this versatile herb rub, brimming with bold, savory flavors! A fragrant blend of dried rosemary, thyme, paprika, garlic powder, and ground coriander is perfectly balanced with a touch of crushed red pepper flakes for a subtle kick. This easy-to-make spice mix takes just 10 minutes to prepare and can be used immediately or stored for future meals. Whether you’re grilling, roasting, or pan-searing, this aromatic herb rub adds a depth of flavor that’s sure to impress. A sprinkle of this seasoning transforms your meat into a deliciously seasoned masterpiece, making it a must-have for your spice cabinet! Perfect for weeknight dinners or special occasions, this quick herb rub recipe is your secret weapon for irresistible protein dishes.
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Recipe Information
Ingredients
- 2 teaspoons Dried rosemary
- 2 teaspoons Dried thyme
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Ground coriander
- 0.5 teaspoon Crushed red pepper flakes
- 1 tablespoon Olive oil (optional, for applying rub)
Instructions
In a small mixing bowl, combine dried rosemary, dried thyme, paprika, garlic powder, onion powder, salt, black pepper, ground coriander, and crushed red pepper flakes.
Stir thoroughly to ensure an even distribution of spices. Use your fingers to break down the dried rosemary if needed for a finer texture.
If using immediately, lightly coat the pork or chicken with olive oil to help the rub adhere. Alternatively, the rub can be applied directly to the meat if oil is not desired.
Generously sprinkle the herb rub over the meat, covering all sides evenly. Gently press the rub into the meat to ensure it sticks.
Let the seasoned meat sit for at least 15 minutes at room temperature to allow the flavors to meld, or refrigerate for up to 24 hours for deeper flavor.
Cook the meat using your preferred method, such as grilling, roasting, or pan-searing, until it reaches the appropriate internal temperature (165°F for chicken or 145°F for pork, with a 3-minute rest).
Store any unused herb rub in an airtight container for up to 6 months in a cool, dry place.
Nutrition Facts
Calories |
159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2368 mg | 103% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 0.4 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 172 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
