Farmhouse Lavender Herb Grill Rub
Stir this together once and weeknight dinners get easier for months. A sweet, smoky, herby rub that works on chicken, pork chops, steak, salmon and even roasted potatoes. It also makes a great hostess gift in a little jar.
Stir this together once and weeknight dinners get easier for months. A sweet, smoky, herby rub that works on chicken, pork chops, steak, salmon and even roasted potatoes. It also makes a great hostess gift in a little jar.
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Why this pairing works
Brown sugar helps a crust form, smoked paprika adds color and depth, and herbes de Provence with lavender gives everything a savory, aromatic finish. The extra culinary buds add a gentle floral note without tasting like perfume.
Makes about 1/2 cup (seasons 8 lb) Prep 5 min Cook 0 min
Ingredients
- 2 Tbsp Herbes de Provence with Lavender
- 1 tsp Culinary Lavender Buds, finely crushed
- 2 Tbsp brown sugar
- 2 Tbsp smoked paprika
- 1 Tbsp kosher salt
- Lavender Garlic Pepper Grinder, about 2 tsp, freshly ground
- 1 tsp dry mustard
Directions
- Crush the lavender buds with a mortar and pestle or between your fingers just before mixing.
- Stir everything together in a bowl, breaking up any brown sugar lumps.
- Spoon into a clean, dry jar with a tight lid. Store in a cool, dark cupboard up to 3 months.
- To use, pat meat dry and rub on about 1 Tbsp per pound. Cook chicken to 165°F, pork to 145°F and fish to 145°F.
Serve it with: Lavender Salt Grinder
Make it your own
- Toss 1 Tbsp with 2 lb cubed potatoes and olive oil, then roast at 425°F.
- Stir 1 tsp into softened butter for steak or corn on the cob.
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