Best 20 Herb Rub Recipes

HERB TURKEY RUB

Steps:

• In a blender or food processor, mix rosemary, thyme, onion, garlic, white wine Worcestershire sauce, coarse salt, pepper, and olive oil. Pulse until well blended. Cover, and chill in the refrigerator at least 10 minutes before rubbing under turkey skin or injecting into meat as desired.

ROAST TURKEY WITH HERB RUB AND SHIITAKE MUSHROOM GRAVY

Steps:

• Make turkey:
• Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels and place on rack set in large roasting pan. If not stuffing turkey, place herb sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity. Tie legs together loosely to hold shape of turkey. Brush turkey with oil. Rub herb mix all over turkey. Place turkey neck and giblets in roasting pan. (Can be prepared 1 day ahead if turkey is not stuffed. Cover and refrigerate. Let stand at room temperature 1 hour before roasting.)
• Position rack in lowest third of oven and preheat to 425°F. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove turkey from oven and cover breast with foil. Reduce oven temperature to 350°F. Return turkey to oven; roast unstuffed turkey 1 hour (roast stuffed turkey 1 hour 30 minutes). Remove foil from turkey; pour remaining 2 cups broth into pan. Continue roasting turkey until meat thermometer inserted into thickest part of thigh registers 180°F. or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 hour 40 minutes longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes. Reserve liquid in pan for gravy.
• Meanwhile, prepare gravy:
• Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in heavy large saucepan over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes. (Can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.)
• Discard turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to large glass measuring cup. Spoon off fat. Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy, about 10 minutes. Mix in cream, thyme and tarragon. Season with salt and pepper. Serve turkey with gravy.

FRESH HERB RUB

Steps:

• In a small bowl, combine all ingredients. Rub over chicken, salmon steaks (about 1 tablespoon for each serving) or sprinkle over lightly oiled vegetables (such as summer squash, onions and sweet red peppers). Cover and refrigerate for 30 minutes. Grill or broil as desired.

PORK ROAST WITH HERB RUB

Steps:

• Whisk salt, garlic powder, celery salt, ginger, mustard, black pepper, basil, oregano, and thyme together in a small bowl.
• Cut 1/4-inch deep slits in the fat-side of the roast about 1 1/2-inches apart. Rub spice mixture all over prepared roast to cover completely. Place roast in a slow cooker, pour wine over the top and drizzle with honey.
• Cook on High until tender, 3 to 4 hours.

ORANGE-BRINED PORK CHOPS WITH HERB RUB

Steps:

• In large nonmetal bowl, combine all brine ingredients; mix well. Add pork chops. Cover bowl; refrigerate 6 to 8 hours to marinate. In small bowl, combine all remaining ingredients; mix well. Set aside.
• Heat grill. Remove pork chops from brine; discard brine. Pat pork chops dry with paper towels. Rub brown sugar-herb mixture into both sides of pork chops.
• When ready to grill, place pork chops on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 20 to 25 minutes or until no longer pink in center, turning once.

ROASTED WHOLE LEG OF LAMB WITH FRESH HERB RUB

Steps:

• Preheat oven to 500 degrees. Season lamb with salt and pepper. Make 1-inch slits all over; place a sliver of garlic in each. Rub 2 tablespoons mustard over lamb; coat evenly with thyme and rosemary, patting gently.
• Rub oil over bottom of roasting pan; cover with herb bunches. Place lamb on top. Roast 20 minutes; reduce heat to 375 degrees. Add onions, carrots, celery, and potatoes; season with salt and pepper. Roast until meat thermometer inserted near center, avoiding bone, reads 140 degrees, about 70 minutes. Transfer lamb and vegetables to a platter; let rest 20 minutes.
• Meanwhile, make sauce: Knead flour and butter together. Pour off fat; place pan over medium heat. Add wine; reduce by half. Add remaining mustard and stock. Stir; reduce slightly. Strain into a saucepan; simmer. Add butter mixture in small pieces, whisking constantly. Remove from heat; season with salt and pepper. Garnish with herbs.

LEMON-HERB RUB

Steps:

• Combine all ingredients in a small bowl.
• Immediately rub on fish, seafood, chicken or pork and let rest 15 minutes before cooking on the grill.

SLOW ROAST PORK SHOULDER WITH HERB RUB

Steps:

• Mix together herbs, garlic, 1/4 cup brown sugar, 1 tablespoon sea salt and crushed peppercorns.
• Untie the pork if rolled. In a large bowl, thoroughly dissolve 1/2 cup salt and 1/2 cup brown sugar in 2 quarts of cold water. Add bay leaves and 2 tablespoons of herb mixture. Place pork in a container or strong sealable bag and add this brine to completely cover. Cover or seal well and chill for from 8 hours to overnight.
• Remove the pork from the brine (discard the brine) and dry thoroughly. Cover with the remaining herb mixture, patting it in all over, then use kitchen twine to roll up pork and secure it tightly.
• Heat the oven to 225 degrees. Prepare a triple layer of aluminum foil large enough to comfortably enclose the pork. Put the rolled pork on the foil, skin/fatty side up. Gather the foil, scrunching it over to form a loose but well-sealed parcel. Place in a roasting pan in the oven. Take the first check for the internal temperature after 8 hours. For very tender meat that can be sliced, it should be 160 degrees and will probably take 10 hours. Check more often if needed. For a "pulled pork" consistency, the internal temperature should be 200 degrees and it will take about 12 hours.
• Rest the meat 20 minutes before unwrapping completely. Warm the applesauce and the rolls. Slice the pork not too thin (removing the twine as you go) and put in the sliced rolls with some of the cooking juices and lots of applesauce.

MEDITERRANEAN HERB RUB

Steps:

• In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 6 months.

ROAST TURKEY BREAST WITH CHIPOTLE-HERB RUB RECIPE

Steps:

• Preheat the oven to 325°F
• Rinse the turkey breast under cold running water and pat it dry with paper towels. Place it in a baking dish and set it aside.
• Combine the chipotle pepper, herbs, garlic, salt and pepper in a mortar and pestle or chop them on a cutting board until they form a paste.
• Add the olive oil to the mortar and pestle or transfer the mixture to a small bowl and add the olive oil.
• Rub the turkey breast with the chipotle paste.
• Carefully slip your fingers under the skin and put more paste between the skin and the meat.
• Roast the turkey breast in the oven for about 2 hours.
• Let the turkey rest at room temperature for about 15 minutes before carving.

HERB RUB FOR CHICKEN

Steps:

• Mix everything together except the chicken.
• Rinse chicken and dry.
• Rub all surfaces of the chicken herb mixture.
• To Grill: Place chicken on grill over medium coals.
• Grill uncovered for 35 to 45 minutes or until no longer pink.
• Turn after the first 15 minutes.
• To Bake: Bake at 375 degrees for 45 to 55 minutes or until no longer pink.
• Do not turn.

DIXIE HERB RUB

Steps:

• In a small bowl, combine all ingredients. Store in a covered container. Rub over poultry or meat before grilling, baking or broiling.

GREEK HERB RUB FOR FISH

Steps:

• Combine ingredients and rub into mild white fish. The longer left on the fish before cooking, the stronger the flavors will be.

HERB RUB

Steps:

• In a small bowl, combine sage, thyme, marjoram, salt, and pepper.

PORK ROAST WITH HERB RUB

Steps:

• Mix first seven ingredients; rub over roast. Refrigerate at least 4 hours., Preheat oven to 350°. Place roast on a rack in a roasting pan, fat side up. Roast until a thermometer reads 145°, 1-1/4 to 1-3/4 hours., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing.

SPICY PAPRIKA HERB RUB

Steps:

• In a small bowl, combine all ingredients; store in a covered container. Rub over meat or poultry before grilling or broiling.

SPICY PAPRIKA HERB RUB

Steps:

• In a small bowl, combine all ingredients. Store in a covered container. Rub over meat or poultry before cooking.

PORK CHOPS WITH HOMEMADE HERB RUB

Steps:

• In a bowl, combine the first eight ingredients. Rub 1/2 teaspoon herb mixture over each pork chop. In a nonstick skillet, brown chips in oil for 4-5 minutes on each side or until a thermometer reaches 160°. Store remaining rub in a covered container.

OLD ENGLISH HERB RUB FOR FISH

Steps:

• Combine all ingredients and stir well.
• Rub on both sides of fish.
• Let stand 15 minutes before cooking as desired.

PORK LOIN ROAST WITH HERB RUB

Steps:

• Preheat oven to 350 degrees. Pat pork roast dry with paper towels. Then take olive oil and rub all over the pork loin. In a small bowl, combine all seasoning ingredients well and sprinkle/ press over all surfaces of the pork loin. You won't use all the rub so save for another use. ( I sprinkle it over root vegetables to roast and serve along side of the roast.) Place roast on a shallow roasting pan and roast for 1 to 1/4 hours or until internal temperature reaches 155 degrees F. Remove from oven, cover loosely with aluminum foil and let rest 5-10 minutes before slicing to serve.