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rose mary's spice blend for meats

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

This is a combination of herbs & spices that I blended together, & find that it works quite well on most meats, Beef, Pork & Chicken. I keep a bottle of it with my other spices, & when I go to season poultry, or a Roast or Chops I use this very flavorful spice blend. Thereby avoiding the need to pull out a variety of different spices. I created this mixture by trial & error of using certain spices all the time, & the only salt I use in this blend is Steak Seasoning, all of the other spices have NO ADDED SALT. Perhaps if you don't like my choices, you can create your own blend.

(1 rating)
yield serving(s)
prep time 20 Min
method No-Cook or Other

Ingredients For rose mary's spice blend for meats

  • 1/3 c
    steak seasoning plus 1 tbs. (similiar to montreal
  • 3 Tbsp
    sumac or fresh grated lemon zest
  • 3 Tbsp
    dried thyme
  • 3 Tbsp
    dry mustard powder
  • 3 Tbsp
    coarse black pepper
  • 1/3 c
    cumin
  • 2 Tbsp
    rosemary
  • 2 Tbsp
    crushed red pepper flakes or use white pepper
  • 1/3 c
    mesquite flavoring spice plus 1 tbs. (dry)
  • 1/3 c
    granulated garlic plus 1 tbs.
  • 6 Tbsp
    chili powder
  • 4 Tbsp
    smoked paprika
  • 6 Tbsp
    brown sugar, firmly packed
  • 6 Tbsp
    chopped dried chive or parsley
  • 6 Tbsp
    granulated onion
  • 3 Tbsp
    old bay seasoning

How To Make rose mary's spice blend for meats

  • 1
    This combination of herbs and spices created a 20 ounce Spice container full. To get this amount of seasoning blend I doubled the amount in my original version.
  • 2
    PLEASE NOTE THAT 1/3 CUP EQUALS 5 TABLESPOONS, OR 3 OUNCES, OR 16 TEASPOONS, OR 79 ml. When I needed 6 Tablespoons, I just used a 1/3 cup measure plus a tablespoon.
  • 3
    First group of spices.
  • 4
    Second group of spices.
  • 5
    Third group of spices and herbs.
  • 6
    Add ALL OF THE HERBS AND SPICES TO A GALLON SIZE ZIP LOCK BAG, then mix together thoroughly and breaking up any spices that may have clumps.
  • 7
    When completely blended together, pour into one large or several smaller spice containers, and cover tightly with lid. Use as desired. Funnel works well to fill the container quickly.
  • 8
    This is what the blended spice mixture looks like. You can use your own choice of spices, or use my version. PULVERIZE THE SPICES IN A BLENDER OR FOOD PROCESSOR FOR A FINER TEXTURE IF DESIRED.
  • 9
    I made this Boneless Pork Roast and seasoned it with this spice blend and it tasted so good. A day before I seasoned Boneless skinless chicken with it. It is a very versatile spice blend, and having it already blended saves a few extra minutes in the kitchen.
  • 10
    Sliced it with an electric knife and it was ready to be served for dinner. Recipe for my BASIC oven Roasted Pork Loin Roast is already posted https://www.justapinch.com/recipes/main-course/pork/oven-roasted-pork-loin-roast.html?p+1
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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