Meat Rubs

• Traditional Rub a black pepper, white pepper, salt, dried thyme, garlic powder, onion powder
• Lemon Rosemary Rub a lemon zest, dried rosemary, salt, dried thyme, black pepper, garlic
• Spicy Three Pepper Rub a black pepper, white pepper, red pepper, onion powder, garlic powder, dried thyme, paprika, dried oregano, salt
• Moroccan Rub a fresh cilantro, olive oil, garlic, cumin, paprika, red pepper
• Peppery Dijon Parsley Rub a fresh parsley, dijon mustard, black pepper, garlic, salt
• Rosemary Pepper Rub a fresh rosemary, garlic, lemon zest, olive oil, black pepper, salt
• Mediterranean Rub a dried basil, garlic powder, dried oregano, salt, black pepper
• Garlic Rosemary Rub a garlic, salt, fresh rosemary, black pepper
• Greek Rub a garlic powder, dried oregano, black pepper
• Southwestern Rub a chili powder, garlic powder, dried oregano, cumin

1. Tip #1: Start with a TBSP of each ingredient and keep adding until you have a generous amount to completely cover your roast.
2. Tip #2: If you use fresh ingredients, be sure to double the amount. (Ex. 2 tbsps of fresh Thyme is equivalent to 1 tbsp of dried Thyme.)

rub ueuu black pepper, lemon rosemary, three pepper, rub, parsley rub, rosemary pepper, mediterranean rub, garlic, rub ueuu garlic, rub ueuu chili powder

Taken from www.epicurious.com/recipes/member/views/meat-rubs-58385952 (may not work)