Essential Herbs

• A basic Italian rub revolves around a well-established set of herbs and spices including oregano, basil, thyme, marjoram, rosemary, garlic and black pepper. Mint, sage, fennel seeds and bay leaves complete the assortment as required. For maximum flavor, buy whole spices, such as peppercorns and fennel seeds, and whole or slightly crumbled -- also known as “rubbed” -- aromatic herb leaves rather than fine powder, and grind them at home using a mortar and pestle, a dedicated pepper mill or an electric coffee grinder.

Valuable Salt

• Salt is an important component in a good Italian dry rub, not only to bring the necessary saltiness but also as a flavor enhancer for the other ingredients. As the name suggests, a dry rub contains no liquids. The ground mixture is patted, pressed or massaged into the meat to create a crust on the outside. Acid or alcoholic ingredients that usually fulfill a marinade’s tenderizing role are absent from dry rubs, but the addition of salt helps the flavors to penetrate the meat.

Full-On Taste

• Italian herbs associated with salt and pepper form the core ingredients of the rub, which can be customized to pair with different foods by varying the proportions of said seasonings and enhancing them with additional Mediterranean condiments. Traditional combinations include bay leaves for beef, sage for pork and mint for lamb. Experiment and use your sense of smell to find out what works for you. In general, meats can take powerful flavors including onion and garlic. Grilling and barbecue expert Elizabeth Karmel tells “Food & Wine” that one of her favorite dry rub spices is dehydrated garlic “because it imparts a pungent garlic flavor in a dry form so it won’t scorch, unlike fresh raw garlic when exposed to the heat.”

Delicate Flavors

• Some foods, on the other hand, call for Italian dry rubs based on a selection of herbs and spices that form more subtle assortments to avoid overpowering their delicate flavors. A mix containing dried lemon zest or lemon pepper, bay leaves, fennel seeds and rosemary can be rubbed under the skin of a whole chicken or over chicken breasts. A good Italian dry rub for fish fillets or peeled and deveined shrimp may include dried lemon zest, white pepper, thyme and parsley.