(Makes slightly over 1/2 cup of rub. Recipe can be cut in half, but this keeps indefinitely so I recommend making the full amount and storing in a small glass jar. Recipe created by Kalyn)
4 T sea salt
2 T dried cracked rosemary (see note)
2 T granulated garlic (not garlic powder)
1 T coarse grind black pepper
1 T Spike Seasoning (optional, but recommended)
The rub can be made in a mortar and pestle or probably even a blender, but I used a mini food processor. If you don't have cracked rosemary, start by putting rosemary in small plastic food storage bag and pounding with meat mallet or heavy dish until rosemary is broken apart.
Blend salt and cracked rosemary in food processor one minute, or longer, until mixture is fairly ground but still has some texture to it. Add other ingredients and process about one minute more, until mixture is finely ground and well blended.
This printable recipe from KalynsKitchen.com.
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