Charlie Vergos Rendezvous Famous Memphis Barbecue Dry Rub Seasoning (4.5 oz)4-Pack
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Charlie Vergos Rendezvous Famous Memphis Barbecue Dry Rub Seasoning (4.5 oz)4-Pack

4.8/5
Product ID: 61604632
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Details

  • Brand
    KITMOUS
  • Item Form
    Dry
  • Unit Count
    18 Ounce
  • Number of Items
    4
  • Package Information
    Bottle

Description

Reviews

4.8

All from verified purchases

H**R

This is our go to seasoning for almost everything....

We use the Rendezvous' rub on more than just grilling meat or smoking items.... vegetables like acorn squash and shish kebab are also enhanced.

J**2

Taste buds were walking in Memphis.

This had my taste buds right back in Memphis at my favorite BBQ spot. Without needing to walk down an ally behind the Peabody hotel. (If you know, you know)

B**K

Favor

Fantastic

R**T

A must have when smoking Memphis-style baby back ribs

I use the Rendezvous seasoning for a lot of smoking, but mainly for making Memphis-style baby back dry ribs. A lot of people do not understand Memphis-style ribs. Dry ribs? Boo-Hoo, I want juicy, sauced-slathered, fall of the bone ribs! Well, bad for you. Properly prepared ribs are NEVER fall off the bone. Memphis ribs have a dry, crunchy crust, with Greek seasonings, and are juicy on the inside. They are not slathered with sauce or subject to the now defunct, 3-2-1 wrap method. Slow-smoked, on low temperature, to perfection.I use Wild Fork back ribs, A.K.A. baby back ribs. I remove the ribs, dry them with paper towels, score the membrane on the back, and lightly slather with yellow mustard and Maggi Seasoning. I then season with: Lawry's Seasoning Salt, McCormick coarse black pepper, and Rendezvous Seasoning as shown in the picture.I use a pellet smoker, with cherry wood pellets, set at 250°. Any good smoker will do. I leave the ribs untouched, meat side up, for at least 2 hours and check them for dryness. I brush on a mixture of Wickers and apple juice when appropriate.After 3-4 hours, and when the rub will not come off with a finger swipe (internal 165°-170°)....And if the color is about what you see in the picture, I remove the ribs from the smoker and finish them inside in the oven. After enough smoke is on, the meat does not care where the BTUs come from.When the Thermapen slides though the meat easily, usually at about 190-195°, I will remove the ribs from the heat, sprinkle on some more dry rub, and wrap them lightly, not tightly with foil, and let them rest for an hour on the stove top. I then remove the foil, let them cool, and they are ready to eat.I have also vacuum-sealed these ribs after cooling and put them immediately into a -5° freezer for later consumption. Properly frozen smoked ribs, pulled pork, brisket, etc. are just as good as fresh after freezing and thawing.

A**R

I love my Rendezvous dry rum!

I know most people like their wet barbecue seasonings but for me nothing beats this dry rub! I've been to Charlie Vergos Rendezvous Restaurant since I was a young boy, in the 60's! My dad is from Memphis and every year when we'd visit our family down there, this was our number one spot to go to while we were there! Now the only sad thing about going there is if you happen to go in July... they closed for the month of July, I don't know if that's still true today but just be warned because you'll be disappointed when you visit and see them closed!I'm very happy to see that I can now buy this rub online here... I use to have sales reps who would pick it up for me and send it as a thank you when they were in the area. I no longer work for that company so my supply was just about out till I found it on Amazon! I wish they'd franchise out, especially up here in the Northeast! lol If not, then start selling this in the super markets where others can enjoy these great barbecues from Memphis!

D**L

Rendezvous dry rub

Ate first at Charlie Vergos Rendezvous in Memphis in the 60’s when I was a student at UT Medical School. Eat there whenever in Memphis. Taken my children snd grands there. Make my own ribs and pullled pork with their seasoning at home. Great dry rub!

K**Y

Used in the Rendezvous in Memphis - great taste!!

This is what is used in the restaurant and is great! According to the Rendezvous, it is a blend of Greek and Cajun seasonings. All I know is that it is smoky and has a lot of rich flavor for ribs, BBQ, steaks, and even pork.It is also an annual Christmas gift to my best friend since he doesn't get down to Memphis as often as he once did. Wish it would quit getting more expensive every year, but it is worth the smile it brings on Christmas Day.

C**C

Kitchen staple!

I order this again and again! My go to app it sliced kielbasa coated in this dry rub. Pop in a 425 oven for 8 minutes, turn and allow another 5 minutes, Serves with your favorite mustard or BBQ sauce. My friends have asked for this recipe over and over and could not be easier. Have given several away as gifts, too. Also great on pork steaks and veggie before they hit the grill.

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TrustScore 4.5 | 7,300+ reviews

Rajesh P.

Customer service was outstanding when I had questions about the product.

2 days ago

Vikram D.

The MOLLE sheath is of exceptional quality. Very happy with my purchase.

2 weeks ago

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Trustpilot

TrustScore 4.5 | 7,300+ reviews

Ali H.

Fast shipping and excellent packaging. The Leatherman tool feels very premium and sturdy.

1 day ago

Meera L.

Smooth transaction and product arrived in perfect condition.

3 weeks ago

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