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Name:	Tall Cotton -	Reply
Subject:	Dry Rub Recipe?
Date:	5/26/2010 1:01:13 PM

Name:	Tall Cotton -	Reply
Subject:	Dry Rub Recipe?
Date:	5/26/2010 1:04:02 PM

Once again I hit enter instead of tab. I'm looking for a rub recipe for ribs on the smoker. I have one I use for butts but I don't really like it for ribs. I tried the search but, being technologically challenged, came up with only my own posts. Who is willing to share?

Name:	Mack -	Reply
Subject:	Dry Rub Recipe?
Date:	5/26/2010 3:00:08 PM

We use Tony Chachere's right out of the can. It is good and already has most of the ingredients I would use for a custom rub anyway. Ribs, butts, chicken, LowCountry Boil, et al.

Name:	lake gal -	Reply
Subject:	Dry Rub Recipe?
Date:	5/27/2010 7:52:58 AM

Equal parts of paprika, brown sugar, salt and pepper is a good rub for everything, chicken steak etc. Put an open can of beer in the hottest part of the grill. It will boil and provide moisture and flavor.

Name:	Tall Cotton -	Reply
Subject:	Dry Rub Recipe?
Date:	5/27/2010 8:57:42 AM

I ended up with salt, pepper, smoked paprika, garlic powder, onion powder, dry mustard, cayenne, brown sugar and white sugar. I will report on how it worked later.

Name:	Rabbit Run -	Reply
Subject:	Dry Rub Recipe?
Date:	5/27/2010 9:07:00 AM

Rendezvouz BBQ in Memphis is awesome! Here's a recipe I found on the web that comes darn close to the rub they use. Enjoy!

I use on all my smoked meats... This weekend, Pork Butt, Ribs and Brisket will be on the smoker Sunday... Yummy!

Recipe for Rendezvous-style Rub
Yield. Makes a bit more than two cups, enough for about 12 pounds of ribs. You can keep in a jar for months.
Preparation time. 10 minutes
Ingredients
8 tablespoons paprika
4 tablespoons powdered garlic
4 tablespoons mild chili powder
3 tablespoons ground black pepper
3 tablespoons kosher salt
2 tablespoons whole celery seed
1 tablespoon crushed celery seed
4 teaspoons whole yellow mustard 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 Ac'cent *
* 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. Some people believe that MSG can cause headaches, but scientists have had difficulty proving the connection. The eminent food writer Jeffrey Steingarten has attempted to debunk what he considers to be an urban legend in a famous essay "Why Doesn't Everyone in China Have a Headache?" One might also ask, "Why doesn't everyone who eats at the Vous have a headache?"
Note. If you use a brine, leave the salt out of your rub.
Do this
Mix all the rub ingredients in a bowl, making sure to break up all lumps. Put it in an airtight jar.

Name:	roswellric -	Reply
Subject:	Rendezvous Recipe
Date:	5/30/2010 1:59:09 PM

This is the best on ribs I think. I have one rubbed down now and "aging" out.

On rub recipes: I bought an award winning cookbook called Smoke & Spice. It has great recipes and some basic rubs for different kinds of foods that you can use as a base for experimenting.

URL: Smoke & Spice

Name:	roswellric -	Reply
Subject:	MSG
Date:	5/30/2010 2:06:26 PM

BTW...I wouldn't take reactions to MSG lightly. It can have a real effect on how your body reacts to allergens and if you have ever seen anyone swell up quickly it will make a believer out of you.

Here is a quote...while MSG is not an allergen:

"One has to conclude that if MSG exacerbates an already-occurring allergic reaction, then it would appear to be an extremely dangerous unnecessary food additive to place in restaurant meal."

Allergic reactions are like overfilling a glass of water. You only notice seeing the water that spills out. When a person's "allergen tank" is full you can get serious reaction.

Name:	Ulysses E. McGill -	Reply
Subject:	agreed
Date:	5/31/2010 9:01:53 AM

It doesn't effect me, but my dad has problems every time he eats it. In my opinion, Rendevous only rates a good (but not great) anyway.

Name:	roswellric -	Reply
Subject:	agreed
Date:	5/31/2010 11:29:35 AM

I also add Interstate BBQ rub (Memphis also) :-) They were pretty dang good. Didn't use sauce.

Name:	Talullahhound -	Reply
Subject:	My favorite dry rub
Date:	6/1/2010 8:38:35 AM

From Julia Child:

2 TBSP each ground bay leaves, cloves, mace, nutmeg, paprika, thyme
1 TBSP each dry basil, cinnamon, savory
5 TBSP ground pepper

This makes a very large quantity, but it is great on any kind of pork. Keeps for months in a jar.

Name:	roswellric -	Reply
Subject:	I thought
Date:	6/4/2010 8:37:10 AM

you would say "Feb's back rub"

Name:	Talullahhound -	Reply
Subject:	I thought
Date:	6/9/2010 9:56:48 PM

But, he always uses massage oil :-0

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