- 8 tablespoons rosemary
- 4 tablespoons thyme
- 3 tablespoons lavender
- 2 tablespoons marjoram
- 2 tablespoons garlic granules
- 2 tablespoons salt
Combine all ingredients in a small jar, close the lid, and shake to combine. Use immediately or store in a cool, dark spot for up to 6 months.
To use a rub, sprinkle a moderate layer on your protein and gently spread with your fingers, making a uniform coating. Cook as you prefer, based on personal grilling experience or a specific recipe.