grill, smoker, thermometer, accessories ratings
×

Help us help you

If we have helped you become a better cook, please become a Pitmaster Club member and help us become a better website. Benefits for members include:

(1) Seminars with famous Pitmaster Professors
(2) Access to The Pit forum
(3) An all new expanded Temperature Guide Magnet
(4) Gold Medal Giveaways of free grills and smokers
(5) Support for Operation BBQ Relief

Learn more about the Pitmaster Club

Not ready to subscribe yet? Return to AmazingRibs.com

AmazingRibs.com BBQ Logo

Rendezvous-Style Memphis Rub

In Memphis it is common for barbecue joints to offer their ribs "dry", without sauce, just a liberal sprinkling of spices and herbs.

rendezvous barbecue in memphis

The most revered dry ribs are served at Charlie Vergos' Rendezvous (called "The Vous" by some fans). In fact, The Rendezvous is probably the most popular ribjoint in the world. It is easy to understand why. Founded in 1948, it is crammed with memorabilia, romance, history, and you can't beat the location right downtown Memphis in an alley.

Baby backs are the cut of choice, they are cooked hot and fast, and they are sprinkled liberally with their top secret seasoning. "We call it a seasoning, not a rub, because it is sprinkled on, not rubbed in," says Nick Vergos, Charlie's grandson.

Because The Rendezvous is so famous and popular, people, especially the media, are always asking the owners for their seasoning recipe. But, and I know this might shock some of you, the one they give out is most definitely not the one they use in the restaurant or sell in the bottle! Yet the bogus recipe is all over the internet.

Rendezvous Famous SeasoningHow can I be so sure? The bottle label of Rendezvous Famous Seasoning says "Spices, paprika (color), garlic, monosodium glutamate, salt and less than 2% silicon dioxide added to prevent caking." The recipe they give the media contains only salt, pepper, garlic powder, oregano, celery seed, paprika, and chile powder. But if you eat there or buy a bottle and sprinkle some in your hand, you can't miss the whole coriander seeds, mustard seeds, and allspice seeds among other things. So I have tried to reverse-engineer it. My version is a lot closer to the real thing than the one so widely circulated.

Now for my disclaimer: When in Memphis, you've gotta do The Rendezvous because it is so much fun, the staff is great, and it reeks of history. But it is not even in my top five in the area in my book. One of my complaints is that the rub is sprinkled on the ribs raw, uncooked. Most other restaurants that serve dry ribs sprinkle it on the raw meat, cook, and perhaps sprinkle on some more and cook some more, but the spices lose their rawness and bloom their full flavors when cooked in the oils of the meat. And forgive me if I'm biased, but most folks think Meathead's Memphis Dust is a better pork rub.

As background for this recipe, please read my article on the Science of Rubs.

Special thanks to several readers who have also attempted to duplicate the Vous technique and offered feedback.

Recipe for Rendezvous-style Rub

Makes. Makes a bit more than two cups, enough for about 12 pounds of ribs. You can keep in a jar for months.

Takes. 10 minutes

Ingredients

8 tablespoons American paprika

4 tablespoons powdered garlic

4 tablespoons mild chili powder

3 tablespoons ground black pepper

4 teaspoons whole yellow mustard seed

1 tablespoon crushed celery seed

1 tablespoon whole celery seed

1 tablespoon dried crushed oregano

1 tablespoon dried crushed thyme

1 tablespoon whole allspice seeds

1 teaspoon ground allspice

1 tablespoon whole coriander seed

1 teaspoon ground coriander

1 teaspoon Accent

About the Ac'cent. The label of the Rendezvous Famous Seasoning states that there is Monosodium Glutamate (MSG) in the blend. Ac'cent is made of MSG and you can find it in the spice section of your store. MSG, also known as glutamic acid, is a flavor enhancer as well as a natural byproduct of some aging and fermentation processes. Click here to read more about it.

Where's the salt? The bottled stuff has a lot of salt in it, but I have left the salt out of this recipe. Read why in my asticle on the Science of Rubs.

Method

1) Mix all the rub ingredients in a bowl, making sure to break up all lumps. Put it in an airtight jar.

2) Click here to learn how the Vous makes its mop and cooks its ribs in only 60 minutes!

This page was revised

Return to top

Please read this before posting a comment or question

grouchy?1) Please use the table of contents or the search box at the top of every page before you ask for help, then please post your question on the appropriate page.

2) Please tell us everything we need to know to answer your question such as the type of cooker and thermometer you are using. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you. Please read this article about thermometers.

3) If you post a photo, wait a minute for a thumbnail to appear. It will happen even if you don't see it happen.

4) Click here to learn more about our comment system and our privacy promise. Remember, your login info for comments is probably different from your Pitmaster Club login info if you are a member.

Return to top

Return to top

LeaderDog.org Ad on BBQ site

About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, mythbusting, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, and how to cook great food outdoors. There are also buying guides to barbeque smokers, grills, accessories, and thermometers, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, pulled pork, Texas brisket, burgers, chicken, smoked turkey, lamb, steaks, chili, barbecue sauces, spice rubs, and side dishes, with the world's best all edited by Meathead Goldwyn.

Brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

Advertising. AmazingRibs.com is by far the most popular barbecue website in the world, still growing rapidly, and one of the 25 most popular food websites in the US according to comScore, Quantcast, Compete, and Alexa. Click here for analytics and advertising info.

© Copyright 2005 - 2015 by AmazingRibs.com. All text, recipes, photos, and computer code are owned by AmazingRibs.com and fully protected by US copyright law unless otherwise noted (some photos of commercial products such as grills were provided by the manufacturers and are under their copyright). This means that it is a Federal crime to copy and publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get reprint rights, just click here. You do not need permission to link to this website.