Simon & Garfunkle Rub

This is a delicious rub from “Meathead” Goldwyn, award winning BBQ Guru and author. Keep a jar of this on hand. It is not only excellent on poultry and steaks but also on potato’s and vegetables. 

What you Need

1 Tbs - Parsley - dried and crushed

2 Tbs - Sage - dried and crushed

1 Tbs - Rosemary - dried and crushed

1 Tbs - Thyme - dried and crushed

1 Tbs - Oregano - - dried and crushed

1 Tbs - Basil - dried and crushed

1 Tbs - Bay Leaf - dried and crushed

1 Tbs - Ground Black Pepper

1 Tbs - Sugar

How it’s Done

  • Place all ingredients into a blender or other grinder and pulse until you have a powder. Store in airtight container and keep it close at hand…you will be using it often.


  • According to “Meathead” salt was intentionally left out of the recipe since rubs are primarily a surface treatment while salt will permeate the meat.  The amount of salt used on meat, especially when brining, is dependent on the weight of the meat. Most sauces and especially rubs contain salt so it is very easy to over salt your meat. I would rather salt the meat seperately and to taste. As my mother always used to say…”You can always add more but you cant take it away”.