Rendezvous Rub (for ribs)

Smokin',you are probably aware of this,but thought I would add this for general info.The Rendezvous rib technique doesn't lend itself as well to our Cookshacks as it does to our woodburners.They use only charcoal,no wood,direct grill 30 mins. a side about 18in. over medium hot coals.They wash loin back ribs well with white vinegar,start them bone side down and mop every 15 mins.[liberally].Their mop is 1 qt. white vinegar,1 qt.water and 1/3 cup rub.When they pull them off to go directly to the table,they sprinkle lightly with rub.

------------------
Good Q 2 Ya,Tom.

Thanks Tom. Excellent points. That's one reason I didn't post the "technique" just the rub.

But your adds certain help. I like the idea of mops, I use the frequently. I'll have to look into this one.



------------------
Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page

I think someplace in the archives I mentioned that Charlie Vergos used to use Sauer's Greek Seasoning in cases of small bottles.

They already had it for ham and a sorta chili soup they sold.

When ribs started,it became rib seasoning.

It was heavy with oregano,as many Greek seasonings are.

Being frugal,they also used to use the juice from the gallon jars of dill pickle chips in their rib wash.

After all,it was white vinegar and water.



Of course it was all poured through the rack of shoulders,up above the rib grill.

Hey Tom,
Any idea what those little seeds are in the Rendevous rub that they sell.
I noticed the home version that Smokin provided didn't have anything in it that would resemble these little seeds.
I cant wait to try the recipe for the rub, Smokin is right, if I can make it at home , it sure would save me some money.

I've never used the bottled rub and I suppose it doesn't specify the ingredients on the bottle.

Sorry.

Born Hungry,

What do the seeds look like? If they are a light yellowish color and slightly smaller tha a pepper corn they may be whole mustard seeds. Just taking a stab at it.

I just pulled out a bottle of their rub...lots of celery seed( could that be the little yellow things?
Bill

I took the bottle of rub out also....The larger "seeds" actually look like peppercorns but they are a caramel brown color...the smaller seeds are a mustard brown and very smooth...about the size of seed you get when you eat a fig newton

At one time Nick Vergos posted his rib recipe somewhere, I put it on my web site BBQSMYTHE with the copyright reference, its on my Recipes page. From what I do see on the FoodTV shows, the cooks move the ribs around from different racks on their grill (its not really a smoker its direct charcoal as they say above) and I think that is their temperature control (low rack high heat, high rack low heat).

Its not too different than what Tom reports, if I am not mistaken Tom has been there. I'd like to go sometime, place has a mystique about it...

Preston D

Yep,been going since about 1970.

I try to stop in ,just for the history.

If you catch them doing ribs on Fri/Sat lunch,they aren't bad.

Pork sandwich is usually a safe bet.

Tom's right, Saturday lunch is when we try to go and the food is always good. Not to mention, Saturday night is when all those lovely Memphis ladies are out and about......from what I hear...(wife may read this)..shhhhhh

Or go when Ole Miss has a home afternoon game and they all come to Memphis for dinner and continued imbibing.