Corky's Dry Rub & My First Brisket


 
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Mark Etheridge

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My wife went up to Nashville this weekend and brought me back some ribs & brisket and a couple of bottles of dry rub from Corky's BBQ /infopop/emoticons/icon_biggrin.gif .

This was my first time eating brisket ever and I must say it was very good. The meat was falling apart into little pieces as I picked it up with a fork. The taste reminded me a lot of roast beef. For sure I'll be cooking one after I get a few more cooks under my belt.

The ribs were half wet/half dry. Without a doubt, the dry is my favorite. It appears to me that Corky's adds more dry rub sometime during the cook after the meat is placed on the grill. It looks like the spices are cooked into the crust a just little bit so I don't believe they just sprinkle on more when the ribs are done. Has anyone out there tried this or knows how Corky's does this? I'd really like to know.
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Mark WAR EAGLE
 
Hi Mark!

From what I have been told, they do sprinkle more rub on just prior to serving. Never eaten there so no idea if this is true.

Here is a supposed clone for a Corky's rib rub. The original directions called for a sprinkling of rub just prior to serving.

Memphis Style Rib Rub

4 tablespoon(s) Paprika
2 tablespoon(s) Celery salt
2 tablespoon(s) Salt
2 tablespoon(s) Black pepper, coarsely ground
2 tablespoon(s) Cumin powder
2 tablespoon(s) Brown sugar, dark
1 tablespoon(s) Turbinado sugar
1 tablespoon Oregano, dried
1 tablespoon Cayenne pepper
2 teaspoon(s) Sage, dried
2 Bay leaf(s)
1 teaspoon Dry mustard

PREPARATION:
Crush the bay leafs and combine all ingredients.
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Here is another Memphis Style rib rub...this one from the Rendevous.....

Rendevous Rib Rub

2 tablespoon(s) Paprika
2 teaspoon(s) Seasoned salt
2 teaspoon(s) Black pepper
2 teaspoon(s) Garlic powder
2 teaspoon(s) Onion powder
1 teaspoon Oregano
1 teaspoon Dry mustard
1/2 teaspoon Chili powder
1/2 teaspoon Cayenne pepper

PREPARATION:
Combine all and mix well.
To serve a "dry" rib, rub down good prior to cooking. Then, just before serving, lightly sprinkle.
 
I'm looking at a bottle of Charlie Vergos Rendezvous Famous Seasoning. They, too, are famous for dry ribs. On the side of the jar, it says: "Just before serving barbecued ribs, chicken or sausage, add this finishing touch: baste with a hot vinegar and water base, lightly coat with dry seasoning, then 'have a little Rendezvous at home!'"

Regards,
Chris

P.S. The ingredient list includes MSG, not found in Stogie's clone recipe...add some for that authentic Rendezvous flavor. /infopop/emoticons/icon_wink.gif
 
Cool, thanks guys!!! A special thanks to Stogie for the rub recipes. I'll definitely give them a try. Please tell me, though, how do you crush a bay leaf?

Chris, what proportions would you recommend for the vinegar/water baste? 50/50?

BTW Stogie, I checked out Corky's website Corky's BBQ and there is one in Evansville, IN. So, on your way to MIM next year you can stop by there and eat /infopop/emoticons/icon_wink.gif (there's a couple in Memphis too)
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Mark WAR EAGLE!!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Mark Etheridge:
[qb]Chris, what proportions would you recommend for the vinegar/water baste? 50/50?[/qb] <HR></BLOCKQUOTE>Got me! Anyone ever done this?

Chris
 
I believe that most recipes calling for "seasoned salt" usually mean Lawry's or a generic version.

Regards,
Chris
 
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