Rubs are seasoning blends, such as fresh or dried herbs and spices, which are applied to the surface of uncooked meat to add flavor (they do not tenderize). Paste-type rubs often contain oil, minced garlic or mustard; a rub can be applied just before grilling or up to two hours in advance and refrigerated until grilling time. Apply rubs evenly to both sides of meat.

Rosemary Pepper Rub

1 tablespoon olive oil

2 teaspoons finely chopped fresh rosemary

2 large cloves garlic, minced

3/4 teaspoon coarse grind black pepper

Combine all ingredients; makes about 2 tablespoons

Peppery Dijon-Parsley Rub

¼ cup fresh chopped parsley

2 tablespoons Dijon style mustard

1 tablespoon cracked mixed peppercorns, or cracked black pepper

2 large garlic cloves, minced

1 teaspoon salt

Combine in small bowl, makes ¼ cup

Spicy Three-Pepper Rub

2 teaspoons salt

2 teaspoons dried oregano leaves

2 teaspoons sweet paprika

2 teaspoons dried thyme

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground black pepper

1 teaspoon ground white pepper

1/2 teaspoon ground red pepper

Combine all ingredients and shake before using. Store airtight.

Makes ¼ cup