Simon and Garfunkle Rub

[CRO]

Does anyone have the original recipe with the salt in it?

[FireMan]

Yes, "add salt". 🕶

[bbqLuv]

LOL, made me laugh

[WI Bubba]

To expand on the excellent advice FireMan offered, I'd weigh the ingredients from the recipe, and add salt to taste by weight. I know my custom chicken rub is 20% salt by weight, so that might be a good place to start. Remember, you can easily add more, but picking it out later if you added too much is a real hassle.

[Huskee]

Just add more rub. Add more of this, more of that, repeat repeat until you have a gallon jug of rub perfectly salted!

[bbqLuv]

What type of salt do would like to add? Table Salt, Kosher Salt, Sea Salt, Lake Salt, Pink Salt, Gray Salt, (Sel Gris) Fleur de sel, Salt Flakes, Himalayan Black Salt, Smoked Salt
Salt may be the pillar of life, ask Jobs's wife.

[Mosca]

I looked a couple places, tried the internet wayback machine. I looked in my original Meathead cookbook. Nothing.

You have a couple options, though. First, you could buy a bottle of Meathead’s Tuscan Poultry Rub, which is basically S&G with salt in it:

https://amazingribs.com/flavor/

As a user of both, this is spot on with S&G.


Alternately, here is a photo of Tuscan Poultry Rub, where you can estimate the amount of sea salt. It is the #1 ingredient on the list, my guess is 20% by weight.



I hope this helps.

Also, when in doubt you can also try the Meatheadsignal, Meathead !

[MBMorgan]

In a recent post, MH said that he asked his rub manufacturer about salt content and was told that the Tuscan Herb Poultry rub is 39% salt by weight (not volume) ... which is consistent with the value I get when I do the math based on the label's list of ingredients.