This Italian Herb Rub is a simple spice rub that you can use on fish, pork or poultry before grilling.
Honestly, I love this Italian Herb Rub on chicken. It’s easy to make, and adds great flavour to your meat.
Drizzle some oil over your meat, rub it in really well, then coat the meat with this rub, let the flavour develop for a couple of hours before cooking.
This is one of those rubs that makes your whole house smell amazing when you make it. The aroma is nothing short of delightful.
It’s great for chicken, pork and fish. You can add some lemon zest to it to give it that citrus flavour as well. Also really wonderful with orange zest for chicken.
I think that’s what I love so much about rubs. You can tailor them to your own tastes. If you don’t like parsley then leave it out. If you like more garlic in your food then toss some in. It’s so easy to customize rubs to your own taste buds.
Personally, I like to keep some basic rubs on hand all the time. Then when I want to add more of a wow factor I’ll play with it to amp up the flavour.
You could leave the parsley out of this one. I know I tend to think of parsley as a last-minute addition to dishes for a pop of colour. I think that comes from the photographer aspect of my job.
I’ll add lemon or orange zest to this one, if I’m using it along with wet ingredients I love to add roasted garlic in the wet ingredients.
If not you can scour your stores for roasted garlic flakes. They can be hard to find but I use them in everything.
Rubs with a high sugar content tend to be cooked on indirect heat. Otherwise they burn. Rubs like this one with a lower sugar content can be used for direct heat.
Always keep in mind what’s inside the rub when cooking. I like to use my high sugar ones for a low and slow recipe. Then, pop the meat over the direct heat at the end for a little more char. I cannot help myself, I like char. It’s a thing of beauty on good bbq.
I love light brown sugar for most. On occasion I’ll use dark brown sugar or white. But for me, light just does it for me. I like the taste of it the best when mixed in rubs.
Other Rubs and Sauces:
- Bring Da Heat Rub
- Smoked Paprika Rub
- Bacon Barbecue Sauce
- Homemade Peach Barbecue Sauce
- Bacon Jam from my other blog, Cravings of a Lunatic
- Bourbon Bacon Jam from my other blog, Cravings of a Lunatic
Places to stalk Kiss My Smoke!
Italian Herb Rub
- In a bowl combine all the spices and mix well.
- Transfer to a spice jar, or mason jar, and store in a cool, dry, dark space until needed.
- When using coat your meat first with some oil. Then sprinkle the rub over top and rub it into the meat. Make sure it gets everywhere.
- Pop the meat in the fridge for a couple of hours. For herb rubs I don't really like to let them set up overnight. It can be a bit overpowering for the meat. So for this particular rub I put it on about 2 hours ahead, no more than 4. That's just a personal decision.
- Make sure you take the meat out of the fridge about 30 minutes before grilling. Do not grill cold meat.
- Can be used on fish, pork or poultry.
Thank you for spending some time with me today!
Now get in your kitchen and start mixing up some rubs. Play around. It’s like a science experiment. You can try different versions on chicken pieces and do a taste test to see which one you like best. That’s what we do a lot here. I’ll make something 3 different ways and we all vote which one is best. It’s fun and you get to learn what works and what doesn’t. To me that’s what cooking is all about. Experimenting and learning along the way.
Now be confident and get your grill on!