Bruce Aidells' Herb Rub for Pork, Lamb or Beef

PetChef

2 T chopped fresh basil or 2 tsp dried

2 tsp chopped fresh thyme or 1tsp dried

1 T chopped fresh rosemary or 2 tsp dried

1 T choppped fresh oregano or 2 tsp dried

1 T crushed fennel seeds

1 tsp ground coriander

2 tsp garlic powder

2 T kosher salt or coarse sea salt

2 tsp freshly ground black pepper

Mix all ingredients in a small bowl and store in a tighly sealed jar. If using all dried herbs, will keep a couple of months. If using any fresh herbs, store in the refrigerator up to 2 weeks.

Excellent on pork chops and rack of lamb.

Page footer