Dry Rub for Pork and Lamb

Rinse the marinade off if you wish, but our preference is to leave it on.

1-1/2 tablespoons coarse salt or kosher salt or 1 tablespoon table salt
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme or 1 teaspoon dried leaf thyme, crumbled
2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary, crumbled
3 large garlic cloves, minced
1/2 teaspoon ground allspice or cloves, for pork only

In a small bowl, combine salt, pepper, thyme, rosemary and garlic. If dry marinade will be used for pork, add allspice or cloves. Use immediately or pour into a container with a tight-fitting lid. Cover tightly; refrigerate up to 3 weeks. To use, rub evenly over surface of meat. Place seasoned meat in a large bowl; cover and refrigerate at least 2 hours or up to 24 hours, then grill. Makes about 1/4 cup or enough dry rub for a 4-pound roast or 4 pounds of steaks or chops.

From: Grilling & Barbecuing: Best-ever Recipes for Meats, Vegetables, Fruits, Breads & Desserts-Indoors or Out! by John Phillip Carroll and Charlotte Walker