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Memphis Rib Rub?? Is this how it's done?

I always put rub on before smoking. And I've also added some at the end of the smoke. But Rendezvous??? Sorry, after hearing all the hype and going there on two different occasions, those were probably the most disappointing ribs I've ever had. Will not be going back there again.
 
Thanks, guys. How about this approach for Memphis style ribs? I want the real deal method, and rub recipe.

[ame="https://www.youtube.com/watch?v=WKvjQFa0GUo"]Memphis Style Rib Recipe | How to smoke Memphis Style Dry Rub Ribs Malcom Reed HowToBBQRight - YouTube[/ame]
 
Yep, that video is about right. He's from The Killer Hog's BBQ team. Their rub is pretty good. Memphis rub is heavy on the paprika. After you finish cooking, you add a dusting of rub before serving. Check Meathead's Memphis Dust recipe, heard good things about it, but haven't tried it myself. Also use the search near the bottom of the page, I'm sure there are a few recipes here on the Brethren as well.
 
Corky's sells online. I don't have a Memphis rub recipe, but I have eaten quite a few racks there.:grin: Most places coat with rub before they cook. If you want them dry, they put more on when they get ready to serve. If you want wet, they glaze and char to set the sauce. You can also get half and half.
I like both styles, just depends on my mood. Sometimes order them wet with the dry rub on top of the sauce.
 
Roguejim said:
How about a legit Memphis dry rib rub recipe?
Click to expand...

Here's you a legit Memphis rub. I haven't eaten at Marlowe's but my gal has and said it's good to go and she's eaten enough of mine to know good from bad.:wink:

http://www.foodnetwork.com/recipes/marlowes-black-magic-recipe.html

ETA. One thing to mention about the video. Dry style Memphis ribs are like deep dish Chicago pizza. Just because they exist and seem to be what the city is known for doesn't mean that Memphis wet ribs don't exist just as thin Chicago pizza exists. You can get wet ribs or half and half at Central BBQ any day they are open. They aren't as heavily sauced as you would expect in KC but they are sauced.
 
LYU370 said:
I always put rub on before smoking. And I've also added some at the end of the smoke. But Rendezvous??? Sorry, after hearing all the hype and going there on two different occasions, those were probably the most disappointing ribs I've ever had. Will not be going back there again.
Click to expand...

I have to agree 100%. The wife and I went while in Memphis just because I absolutely had to. We got great service and I loved the atmosphere and building, the ribs, YUCK! I did like the seasoning and brought some home with me.
 
Y'all gotta understand the rendezvous. While they call them BBQ ribs they are in reality Grilled ribs. They put seasoning on at the end of the cook so the seasoning doesn't burn.

If you think the ribs are bad there, just try the pork loin.:tsk:
 
1MoreFord said:
Dry style Memphis ribs are like deep dish Chicago pizza. Just because they exist and seem to be what the city is known for doesn't mean that Memphis wet ribs don't exist just as thin Chicago pizza exists.
Click to expand...
Are Memphis wet ribs cut in squares like Chicago thin pizza? :biggrin1:
 
1MoreFord said:
Y'all gotta understand the rendezvous. While they call them BBQ ribs they are in reality Grilled ribs. They put seasoning on at the end of the cook so the seasoning doesn't burn.

If you think the ribs are bad there, just try the pork loin.:tsk:
Click to expand...


Hmm not sure if my wife had that or not. I know it wasn't ribs but she was not happy. We did scarf down that cheese plate though and ordered another one just because.
 
Rub pre cook,NEVER,EVER sauce.Additional rub and sauce served table side .Add rub during cook if you want but NO SAUCE!
 
My wife and I made a weekend trip to Memphis and were told "do not leave Memphis without going to Charlie Vergos' Rendezvous". The place had all the looks of the classic hole in the wall with great food. That was as good as it got. Service was great, friendly staff and I loved the atmosphere. The ribs were a HUGE letdown. Not just because it was a dry rub but they were flat out dry. Like leftovers that were put in an oven to warm up.
 
Rendezvous

Rendezvous I thought sucked too. They were closed Sundays and Mondays when I was in Memphis the first time so ate another time and like most others said it was awful. We talked to a bartender in the city and he said that it may have changed ownership. We ate at a couple of places on Beale and they were better than Rendezvous by far!
 
1MoreFord said:
Here's you a legit Memphis rub. I haven't eaten at Marlowe's but my gal has and said it's good to go and she's eaten enough of mine to know good from bad.:wink:

http://www.foodnetwork.com/recipes/marlowes-black-magic-recipe.html

ETA. One thing to mention about the video. Dry style Memphis ribs are like deep dish Chicago pizza. Just because they exist and seem to be what the city is known for doesn't mean that Memphis wet ribs don't exist just as thin Chicago pizza exists. You can get wet ribs or half and half at Central BBQ any day they are open. They aren't as heavily sauced as you would expect in KC but they are sauced.
Click to expand...

Thanks. I was wondering if there was anything unique about Memphis -style rubs, to distinguish them from other rubs. Oregano and thyme seem to be in most recipes I've found. Andy, above, mentions paprika being a main ingredient. It's interesting Marlowe's Black Magic has no sugar.

Would Mike Mill's Magic Dust be considered a Memphis-style rub?
 
troy64 said:
My wife and I made a weekend trip to Memphis and were told "do not leave Memphis without going to Charlie Vergos' Rendezvous".
Click to expand...
Actually, they should have told you don't leave Memphis without going to Gus's Famous Fried Chicken! DAMN, that is some good stuff.
 
Meathead's Memphis Dust is good. I really like it. I used it as based for my own rub, replacing a few things here and there. Namely, the ginger power which isn't available anywhere here, and Rosemary because it's expensive here. I added coriander and a few other things which are super easy to find and cheap here.

Some supermarket in Thailand do import rubs but they're way more expensive than mixing our own. So I've never tried doing comparison.

Funny thing is it's real difficult to find big quantity of onion powder here. Real onions are dirt cheap tho so I just dump a few of em on my wood and put extra in my sauce.
 
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