Remove stems from fresh thyme. Combine all ingredients in a medium bowl, stirring together well.
Remove approximately half of the mixture to a Ziploc freezer bag and freeze for next use (recipe is for a double batch).
To use, the mixture should be rubbed well into any type of meat, poultry or seafood, then the meat should be covered and refrigerated from 2 to 12 hours so that the flavors can work their magic.
24 Hour Variation: Omit salt from rub; sprinkle meat with salt just before cooking. Use this variation when meat will be refrigerated for more than 12 hours.
Submitted by: CM
