Rendezvous-style Dry Rub Recipe
In Memphis it is common for BBQ joints to offer their ribs "dry," without sauce, just a liberal sprinkling of spices and herbs. This recipe is my Rendezvous-style Dry Rub Recipe.
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
Method
- Mix all the rub ingredients in a bowl, making sure to break up all lumps. Put it in an airtight jar.
- Click here to learn how the Vous makes its mop and cooks its ribs in only 60 minutes!
Notes
About the Accent. 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 article on the Science of Rubs.
About the salt. Remember, Morton's coarse kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
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 article on the Science of Rubs.
About the salt. Remember, Morton's coarse kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
All content © AmazingRibs.com. All rights reserved.