Garlic Lover's Rub

• 8 garlic cloves, minced
• 1 tablespoon extra virgin olive oil
• 2 teaspoons stone ground mustard
• 12 teaspoon kosher salt
• 12 teaspoon fresh ground pepper
• 12 teaspoon lemon zest, freshly grated

1. Combine garlic, oil, mustard, salt, pepper and lemon zest in a small bowl.
2. Using your hands, spread the rub evenly onto 1 1/2 pounds (6 servings) of your chosen protein just before grilling.
3. TIP: Follow the marinating times, cooking times and temperatures below for juicy, perfect grilling results.
4. EXTRA-FIRM TOFU.
5. 30 minutes to overnight.
6. 2-3 minutes per side.
7. SALMON FILLET.
8. 30 minutes.
9. 3-5 minutes per side.
10. CHICKEN BREAST boneless, skinless.
11. 2 hours to overnight.
12. 6-8 minutes per side; 165F.
13. CHICKEN THIGHS boneless, skinless.
14. 2 hours to overnight.
15. 6-8 minutes per side; 165F.
16. CHICKEN THIGHS bone-in, skinless.
17. 2 hours to overnight.
18. 15-25 minutes, turning occasionally; 165F.
19. DUCK BREAST boneless, skinless.
20. 2 hours to overnight.
21. 4-8 minutes per side; 150F.
22. PORK CHOPS bone-in, 3/4" thick.
23. 2 hours to overnight.
24. 3-4 minutes per side; 145F.
25. PORK TENDERLOIN.
26. 2 hours to overnight.
27. 14-16 minutes, turning occasionally; 145F.
28. FLANK STEAK.
29. 2 hours to overnight.
30. 6-8 minutes per side; 140F for medium.
31. STRIP STEAK bone-in, 3/4"-1" thick.
32. 2 hours to overnight.
33. 4-5 minutes per side; 140F for medium.
34. LAMB LOIN CHOPS.
35. 2 hours to overnight.
36. 5-6 minutes per side; 145F for medium.
37. *All cooking times based on medium-high grill temperature and cooking with the grill lid closed.

garlic, extra virgin olive oil, stone ground mustard, kosher salt, ground pepper, lemon zest

Taken from www.food.com/recipe/garlic-lovers-rub-362131 (may not work)