Simon & Garfunkel Rub & Baste

amazingribs.com

DrClaw

1 tablespoon dried crushed parsley

2 tablespoons dried crushed sage

1 tablespoon dried crushed rosemary

1 tablespoon dried crushed thyme

1 tablespoon dried crushed oregano

1 tablespoon dried crushed basil

1 tablespoon dried crushed bay leaf

1 tablespoon ground black pepper

1 tablespoon sugar

Where's the salt? I have left the salt out of this recipe. Read why in my article on the Science of Rubs.

About the parsley. OK, I confess, dried parsley doesn't contribute much to the flavor profile, so it could easily be left out, but then I wouldn't have a story to tell, would I?

Make a wet rub. Mix a tablespoon or two of this dry rub with the same amount of vegetable or olive oil an hour or so before cooking to make a wet rub. Use oil, not water, because most of the flavors are oil soluble, not water soluble.

Measuring. Measuring the ingredients is a bit tricky since some of the herb leaves may be powdered, not crushed. The big chunks, like oregano have more air in them, so try to compensate by adding more or less depending on how much air in your raw materials. If your measurements are not precise or if you lack one or two ingredients, no wars will break out, but I think the sage, bay leaf, and rosemary are essential. Crushed bay leaf may be hard to find so you can use whole bay leaves. Just take about 10 leaves and crumble them in your hand, measure the crumbled amount and add more if necessary. The pepper will add a little heat, but not much, but you can cut it out if you're a wimp or amp it up if you're a tough guy. Measuring. Measuring the ingredients is a bit tricky since some of the herb leaves may be powdered, not crushed. The big chunks, like oregano have more air in them, so try to compensate by adding more or less depending on how much air in your raw materials. If your measurements are not precise or if you lack one or two ingredients, no wars will break out, but I think the sage, bay leaf, and rosemary are essential. Crushed bay leaf may be hard to find so you can use whole bay leaves. Just take about 10 leaves and crumble them in your hand, measure the crumbled amount and add more if necessary. The pepper will add a little heat, but not much, but you can cut it out if you're a wimp or amp it up if you're a tough guy.

Optional. At one time I had included 1 tablespoon dried crushed hot red pepper (cayenne or chipotle) in this recipe. I have removed it because I decided I like the recipe better without the heat. If you want a capsaicin jolt, go for it.

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