In 1948, Charlie Vergos cleaned out a basement below his diner, discovered a coal chute, and started a legend. The coal memphis dry rub gave him a vent for his considerable talent over a grill, and allowed him to expand from ham-and-cheese sandwiches to ribs. This distinctively Memphis sauce is a tomato, mustard, vinegar-based sauce that is not too sweet. A perfect complement to any smoked or grilled meat or veggies.
Feeds a family of four, or an extra-hungry couple of adults. As seen on Food Network and the Travel Channel. We’re now shipping this local favorite nationwide. Includes everything you need to make amazing BBQ nachos. Created in the 1950s by combining our family’s Greek seasonings with cajun spices. Nothing beats the experience of dining at the Rendezvous.
Charlie’s kids and a robust staff of managers, cooks and waiters, run the Rendezvous. We don’t have a lot of turnover here. In fact, most of our waiters and cooks stick around not for months or years, but for decades. Stop in and see why people have made The Rendezvous a Memphis culinary destination for nearly three quarters of a century. 00743 11 40 C 11 55. 007431 69 40 69 C 47. A spice rub that is full of flavor without much sugar, just great flavor.
Use it with any meat that needs a rub. If you watch a lot of Food Network, you have seen them. It is the mandatory stop in Memphis for ribs. The recipes were given to Guy Fieri of Diners, Drive-ins, and Dives by the restaurant. Oh yeah, it is a strong 5. Recipe Size Even though the original recipe was “cut down,” I would say it was not really “Cooking For Two” friendly nor home cooking friendly as originally published. So I cut it down to a more reasonable size.
The ratio I used was 1 tablespoon for each cup of recommended seasoning. Storage This will keep fresh in tightly closed containers for up to 6 months. You can go longer, but most of the flavor is lost after the bottle is opened, and by 9 to 12 months, it should be tossed. It is better to be away from light and cooler but not the refrigerator where moisture could condense on the container during use and then damage the spices later.
A full container is good, and a vacuum-sealed would be great. Black Magic Seasoning One of the components of this dry rub is Marlowe’s Black Magic Seasoning. The restaurant kindly provided that recipe at the same time, but again in a huge size. I have cut that recipe down also in another post. Do I have to use black magic?
Although Black Magic Seasoning is full favor seasoning with many uses, you will still have a great rub without it. The seasoning shares several spices with this rub and does add a touch of other flavors, but it is not mandatory. I can tell the difference a tiny bit, and I think most people won’t be able to tell. Having said that, I usually do the black magic, so I have it for other grilled meats. Tips Dry rubs and the sauce you use should complement each other. I suggest my Memphis sauce listed below or another sweeter sauce like a Kansas City or St.
This is generally a rub for ribs, but you can use it anywhere that a dry rub is needed. There is not much sugar in this rub, so don’t pack it on as much as the higher sugar-based rubs. There is also a large amount of salt between the seasoning salt and regular salt in the recipe. I normally skip about half the normal salt and use coarse salt that cuts it even more. See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print. These will print and be saved for your next visit.
I suggest my Memphis sauce or another sweeter sauce like a Kansas City or St. There is very little sugar in this rub, so don’t pack it on as much as the high sugar rubs. I normally skip about half the normal salt, and use coarse salt that cuts it even more. This will keep fresh in tightly closed containers up to 6 months. It is better to be away from light and cooler but not the refrigerator.