Few things are so quintessentially Southern...
...as barbecue, and for the Southern variety of Jahrauses, the same holds true. My personal favorite barbecue is that of Charlie Vergos' Rendezvous restaurant in Memphis, Tennessee. Their dry-rub seasoning is intensely flavorful but allows subtle and gently smoked flavor to come through as well. Though well-known among Southerners, and Tennesseans in particular, I discovered Rendezvous while a visiting resident at St. Jude Children's Research Hospital. Having asked the locals what the best Memphis BBQ was, I got one of two answers, Rendezvous or Jim Neely's Interstate Barbecue. The Q from Interstate is hearty and worth tasting, but in my humble opinion, nothing compares to Rendezvous. Not surprisingly, having rounded-up a variation of what my favorite restaurant supposedly uses, I crafted my own version in a style that takes after the original. The brisket rub shown below got its debut at Thanksgiving 2014 in Seacrest. Apparently it was a hit, as none of the stuff we smoked made it back to Birmingham!
PORK SHOULDER RUB BEEF BRISKET RUB
¾ cup Brown Sugar ½ cup Salt
¼ cup Salt 2 Tbsp. Black Pepper
2 Tbsp. Black Pepper 1½ Tbsp. Ground Celery Seed
1 Tbsp. Oregano 2 Tbsp. Paprika
1½ Tbsp. Ground Celery Seed ½ tsp. Cayenne
2 Tbsp. Paprika 1½ Tbsp. Garlic Powder
½ tsp. Cayenne 1½ Tbsp. Onion Powder
1½ Tbsp. Garlic Powder 1½ tsp. Ground Corriander
1½ Tbsp. Onion Powder
1 Tbsp. Ground Corriander
...as barbecue, and for the Southern variety of Jahrauses, the same holds true. My personal favorite barbecue is that of Charlie Vergos' Rendezvous restaurant in Memphis, Tennessee. Their dry-rub seasoning is intensely flavorful but allows subtle and gently smoked flavor to come through as well. Though well-known among Southerners, and Tennesseans in particular, I discovered Rendezvous while a visiting resident at St. Jude Children's Research Hospital. Having asked the locals what the best Memphis BBQ was, I got one of two answers, Rendezvous or Jim Neely's Interstate Barbecue. The Q from Interstate is hearty and worth tasting, but in my humble opinion, nothing compares to Rendezvous. Not surprisingly, having rounded-up a variation of what my favorite restaurant supposedly uses, I crafted my own version in a style that takes after the original. The brisket rub shown below got its debut at Thanksgiving 2014 in Seacrest. Apparently it was a hit, as none of the stuff we smoked made it back to Birmingham!
PORK SHOULDER RUB BEEF BRISKET RUB
¾ cup Brown Sugar ½ cup Salt
¼ cup Salt 2 Tbsp. Black Pepper
2 Tbsp. Black Pepper 1½ Tbsp. Ground Celery Seed
1 Tbsp. Oregano 2 Tbsp. Paprika
1½ Tbsp. Ground Celery Seed ½ tsp. Cayenne
2 Tbsp. Paprika 1½ Tbsp. Garlic Powder
½ tsp. Cayenne 1½ Tbsp. Onion Powder
1½ Tbsp. Garlic Powder 1½ tsp. Ground Corriander
1½ Tbsp. Onion Powder
1 Tbsp. Ground Corriander