Here ya go Jimmy
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
Morton's kosher salt
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 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?" If you don't like MSG, just leave it out.
Note. If you use a brine, leave the salt out of your rub.
Beware of double salt jeopardy!
Rubs and spice blends are a great way to add flavor to meat. Rubs almost always contain salt because salt amps up flavor and helps form a crust (click here to read about
The Zen of Salt). Brines are also a great way to add flavor as well as moisture (click here to read about
The Zen of Brines). Meat that is labeled "enhanced" or "flavor enhanced" or "self-basting" or "basted" has been injected with a brine at the packing plant. Kosher meat has also been treated with salt at the plant. You can use a rub on brined or kosher meats, but beware of
double salt jeopardy. A salty rub on top of brined or kosher meat can make it unbearably salty. If you use brined or kosher meat and then a rub, you should make your own rub and
leave the salt out of the blend. Also, be aware that the drippings from a brined meat or a meat rubbed with a salty spice blend will probably not need salting, so if you make a gravy from drippings, be sure to taste before you add salt. Remember, you can always add salt, but you can't take it away
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This is the one I came up with, it is a really good one on ribs:
This is Jim's Rub
1 tsp Cayenne
3 Tbsp Kosher Salt ( I use sea salt)
3 Tbsp Course Pepper (I use black pepper)
2 Tbsp Dried Thyme
2 Tbsp Marjoram (Oregano)
6 Tbsp Cumin
4 Tbsp Allspice
6 Tbsp smoked Paprika
2 Tbsp Garlic Salt
4 Tsp Celery Seed
4 Tbsp Chili Powder
I coat my ribs with yellow mustard then sprinkle the rub on them, hickory smoke them. Very seldom do we even use a sauce, they are just that good.
