Step 1

Prep. Mix everything together in a bowl.

Step 2

Storing the rub. If you are not using immediately, store in a jar for use later or proceed to the next step if you plan to use it now.

Step 3

To use. Dry brine the meat hours in advance. When it is time to use the rub, you can use it straight, or mix 1 part of the dry rub with 1 part water to make a paste. (Note: You can use oil, but the herbs dissolve better in water).

Step 4

Pat the meat dry with paper towels, pour the paste on and rub it in. You can cook right away.