Recipe By Semigourmet
Rating
Published Jun 13th
Prep 10m Cook - Additional - Ready In 10m
Servings 6 servings Calories 19.9

Herb and smokey spice blend that complements chicken.

Recipe Ingredients

  • 1 tablespoon celery flakes
  • 1 tablespoon kosher salt
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground thyme
  • 2 teaspoons dried sage
  • 1 ½ teaspoons ground black pepper
  • 1 ½ teaspoons dried rosemary
  • ½ teaspoon cayenne pepper

Cooking Directions

  1. 1 Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper, rosemary, and cayenne pepper together in a bowl. Transfer spice mixture to a spice grinder or food processor and blend until smooth.

Nutrition Facts

  • Calories 19.9
  • Carbohydrate 4.4 g
  • Fat 0.3 g
  • Fiber 1.4 g
  • Protein 0.8 g
  • Saturated Fat 0.1 g
  • Sodium 976.6 mg
  • Sugar 0.9 g

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Reviews

  1. This rub is salty as hell. Next time I'm going to use a third of the amount of salt recommended..
  2. Very good rub!! I love how it doesn't have any sugar in it. I rubbed it into 5 enormous bone in breasts and grilled them. They were super juicy. I agree with the other reviewer who said this tastes just like rotisserie. Well done semi!!! I didn't have celery flakes so I had to sub - Read more ...
  3. We loved this for our dinner tonight, and there will definitely be a next time because this was wonderful. The only thing I did different was to use oregano rather than thyme and to go short on the cayenne. Also I didn't process the spices together once I had them mixed up because I really - Read more ...
  4. Delicious! So far I have tried this twice. The first time I doubled the recipe. I rubbed it on a whole chicken and let it sit for 8 hours in a ziplock, then cooked in the slow-cooker on high for 3 hours and finished it off to crisp up in the oven. I had to - Read more ...
  5. This is an outstanding rub! I mixed everything together, rubbed it on boneless chicken breast and let it sit for an hour. My husband grilled it and we both really enjoyed it. It makes the chicken moist and flavorful, I will make this again.
  6. Terrific rub, was great for the BarBecue too. Used it on boneless chicken breast, held up good on the grill. Only change I made was celery seed instead of flakes and didn't process in a grinder, just mixed in a bowl and rubbed it on. I'm going to make a jar up of this rub, - Read more ...
  7. Dee-light-ful! I made the recipe as stated with one exception: I didn't have dried rosemary, so I placed fresh rosemary sprigs under the breast skin and inside the cavity. I rubbed two chickens with olive oil, sprinkled on the rub, and threw a fresh lemon half into each cavity, along with the rosemary. Roasted the - Read more ...
  8. Holy Smokes....this is delicious! The flavor reminds me of the traditional rotisserie chicken you get at the store, but with so much more flavor and way better. I am so happy I found this this rub recipe. I wanted to roast a couple chickens that we had raised and butchered, and you really don't want - Read more ...
  9. This is a great rub. I had to do a couple of tweaks. Since I am restricted on salt did not add the salt also did not have celery flakes so I used 1/2 tbsp. of celery seed which ground up perfectly in the small blender. I used this mixture on a boneless pork shoulder - Read more ...
  10. 5 stars are simply not Enough for this Great Grub Rub! 10 Semi Gourmet you are Fabulous! I LOVE This rub!! LOL I of course didn't have cayenne pepper so I used up the rest of my chipotle powder added the smoked paprika. I used a leftover spice jar and tossed it all together. I - Read more ...
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