Lemon Rosemary Dry Rub adds amazing Mediterranean flavors to grilled chicken, pork, fish and vegetables. A blend of bright lemon, rosemary, garlic and other savory herbs to take your recipes to a new level of deliciousness.
We went a little crazy with this delicious rub putting it on literally everything we cooked for a while. It adds my favorite kind of lemon and herb flavors to anything on the grill but also sprinkled on pasta and vegetables like broccoli or asparagus. We just can't get enough of it.
Ingredients for Lemon Rosemary Rub:
- Dried Lemon Peel or True Lemon ~ If you have a dehydrator, dried lemon peel is easy to make for adding to dry rub or baked goods.
If you aren't into making dried lemon peel, we have also used True Lemon to make this rub. True Lemon which is made from real lemons. True Lemon is available from Amazon, Walmart and most grocery stores.
- Ground Rosemary ~ My favorite herb that adds amazing flavor to any savory dish.
- Dried Thyme ~ Classic Italian flavor that compliments, chicken, pork or fish.
- Granulated Garlic ~ A must have for grilling everything.
- Kosher Salt ~ If you are watching your salt intake, adjust as needed.
- Black Pepper ~ The perfect spicy kick.
- Dry Mustard ~ Adds a savory depth of flavor to the rub.
- Ground Red Pepper ~ Just enough for a touch of heat without making the rub too spicy.
- Brown Sugar ~ Caramelizes when it heats up on the grill and adds the best flavor.
How to Make Lemon Rosemary Dry Rub:
- In a bowl combine, lemon, rosemary, thyme, garlic, salt, black pepper, dry mustard, ground red pepper and brown sugar.
- Mix well with a fork or whisk to break up any clumps of brown sugar.
- Store in an airtight container up to 3 months. Mix with a fork before using.
How to Make Dried Lemon Peel:
- Use a vegetable peeler to remove just the yellow peel from fresh lemons. Place on a dehydrator sheet or baking sheet and dehydrate about 12 hours.
- Remove from dehydrator and cool completely.
- Place in a spice grinder and grind until it becomes a fine powder.
- Store in an airtight spice jar in a dark pantry.
- Dried lemon peel is best used within about 2 months.
- We peeled about a dozen lemons and yielded about 2- 3 tablespoons of lemon powder.
This may seem like an arduous task but it is pretty simple and the results add a stout lemon flavor to the rub that can be stored at room temperature. The true lemon gives more lemon juice flavor than using the dried peel but still very delicious.
Best Dishes to Grill with Lemon Rosemary Dry Rub:
We have grilled Lemon Rosemary Pork Chops, which turned out to be one of my favorite pork chop recipes ever.
Lemon Rosemary Smoked Chicken or turkey breast is an amazing dinner on the grill.
It's also amazing sprinkled over a baked potato and I love using it to make oven roasted potatoes. I think you will find endless possibilities for it if you have it on hand.
More Delicious Dry Rubs for Grilling:
The Best Dry Rub is a classic for basically any thing you want to grill. Made with brown sugar, garlic, smoked paprika and just a hint of a spicy kick that adds amazing flavor to steaks, brisket, ribs, pork chops, chicken or burgers.
Sweet Garlic and Onion Rub is savory with bold garlic and onion flavors and just a bit of sweetness from brown sugar. It's great for grilling steaks, pork chops, ribs and chicken. Another all purpose rub that isn't 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.
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Lemon Rosemary Rub adds amazing Mediterranean flavors to grilled chicken, pork, fish and vegetables.
- 1 tablespoon dried lemon peel or True Lemon (dried Lemon Juice)
- 1 tablespoon ground rosemary
- 1 tablespoon dried thyme
- 1 tablespoon granulated garlic
- 1 tablespoon kosher salt
- 2 teaspoons coarse black pepper
- 1 teaspoon dry mustard
- ⅛ teaspoon ground red pepper
- ¼ cup brown sugar
- Mix all ingredients together in a bowl using a fork or whisk to break up any clumps.
- Store in an airtight container up to 3 months in the pantry.
- Mix before using.
For dried lemon peel:
- Use a vegetable peeler to remove yellow part only of fresh lemons.
- Place on a dehydrator pan and dehydrate about 12 hours.
- Cool completely.
- Place in a spice grinder and grind into a fine powder.
- Store in an airtight container in pantry up to 2 months.
- We used peel from 12 lemons and yielded about 2- 3 tablespoons dried lemon powder.
Amount Per Serving: Calories: 14Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 319mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 0g
Nutritional information is estimated and may not be accurate.