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MEDITERRANEAN SPICE RUB
This rub will remind you of oceanside afternoons in Greece. This is perfect as a dry rub on chicken, fish or lamb or can be made as a wet rub with fresh herbs, fresh garlic, and 1⁄4 cup extra-virgin olive oil.
- 3 Tbsp dried rosemary
- 2 Tbsp ground cumin
- 2 Tbsp ground coriander
- 1 Tbsp dried oregano
- 2 tsp ground cinnamon
- 2 tsp garlic powder
- 1 tsp kosher salt
1 Combine ingredients in a small bowl.
2 Rub onto meat and skin and allow to sit at least one hour before smoking.
Unused portions can be kept in an airtight container for up to 6 months.
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