The Lemon Rosemary Dry Rub imparts delightful Mediterranean flavors to grilled chicken, pork, fish, and vegetables. This mixture of vibrant lemon, rosemary, garlic, and other aromatic herbs elevates your culinary creations to a new level of tastiness.
We became quite enthusiastic about this delectable rub, applying it to virtually everything we prepared for some time. It infuses my preferred lemon and herb flavors into any grilled item, and it is also excellent when sprinkled on pasta and vegetables such as broccoli or asparagus. We simply cannot get enough of it.
Bowl of spices for lemon rosemary dry rub
Ingredients for Lemon Rosemary Rub:
Dried Lemon Peel or True Lemon ~ If you possess a dehydrator, creating dried lemon peel is straightforward for incorporation into dry rubs or baked goods.
If you prefer not to make dried lemon peel, we have also utilized True Lemon for this rub. True Lemon is derived from real lemons and can be found on Amazon, Walmart, and most grocery stores.
Ground Rosemary ~ This is my favorite herb, contributing remarkable flavor to any savory dish.
Dried Thyme ~ A classic Italian herb that complements chicken, pork, or fish beautifully.
Granulated Garlic ~ An essential ingredient for grilling everything.
Kosher Salt ~ If you are monitoring your salt consumption, feel free to adjust as necessary.
Black Pepper ~ Provides the ideal spicy kick.
Dry Mustard ~ Introduces a savory depth of flavor to the rub.
Ground Red Pepper ~ Just enough to add a hint of heat without overwhelming the rub with spiciness.
Brown Sugar ~ Caramelizes when heated on the grill, enhancing the flavor significantly.
How to Prepare Lemon Rosemary Dry Rub:
bowl of lemon rosemary dry rub
In a bowl, mix together lemon, rosemary, thyme, garlic, salt, black pepper, dry mustard, ground red pepper, and brown sugar.
Thoroughly combine using a fork or whisk to eliminate any lumps of brown sugar.
Store in a sealed container for up to 3 months. Stir with a fork prior to use.
How to Create Dried Lemon Peel:
Utilize a vegetable peeler to extract only the yellow peel from fresh lemons. Arrange on a dehydrator sheet or baking sheet and dehydrate for approximately 12 hours.
Take out from the dehydrator and allow to cool completely.
Transfer to a spice grinder and process until it reaches a fine powder consistency.
Store in an airtight spice jar in a dark pantry.
Dried lemon peel is most effective when used within about 2 months.
We peeled around a dozen lemons, resulting in approximately 2-3 tablespoons of lemon powder.
Although this may appear to be a laborious task, it is quite straightforward, and the outcome imparts a robust lemon flavor to the rub that can be kept at room temperature. The fresh lemon provides a more pronounced lemon juice flavor compared to the dried peel, yet it remains very tasty.
Optimal Dishes to Grill with Lemon Rosemary Dry Rub:
We have grilled Lemon Rosemary Pork Chops, which have become one of my favorite pork chop recipes ever.
Lemon Rosemary Smoked Chicken or turkey breast makes for an incredible dinner on the grill.
It is also fantastic when sprinkled over a baked potato, and I enjoy using it for oven-roasted potatoes. I believe you will discover countless uses for it if you keep it available.
Additional Tasty Dry Rubs for Grilling:
The Best Dry Rub is a timeless choice for virtually anything you wish to grill. Composed of brown sugar, garlic, smoked paprika, and a slight spicy kick that enhances the flavor of steaks, brisket, ribs, pork chops, chicken, or burgers.
Sweet Garlic and Onion Rub offers a savory profile with strong garlic and onion notes, complemented by a touch of sweetness from brown sugar. It is excellent for grilling steaks, pork chops, ribs, and chicken. Another versatile rub that is not spicy.
This lemon rosemary dry rub has bold Mediterranean flavors that will enhance you meals on the grill and are a great way to change up the same old dinner routine.
Ingredients:
- 1 1/2 teaspoon Grated lemon peel
- 1 teaspoon Crushed dry rosemary leaves
- 1/4 teaspoon Salt
- 1/4 teaspoon Dried thyme leaves
- 1/4 teaspoon Coarse ground black pepper
- 2 cloves Garlic -- minced
Combine all ingredients.
Use to season tender beef steaks or roasts such as: sirloin, T-bone, Porterhouse, tenderloin, rib eye, and top loin. The dry rub recipe is ready to serve....enjoy !
basic-dry-rub.
