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Unless you were born in a cave and raised by wolves, you have heard of Rendezvous and their world famous dry rubbed ribs. Some people credit Charlie Vergo for inventing this style of ribs, although he just brought a family recipe to the city of Memphis back in 1948 and mixed the two together: Slow-cooked baby back ribs and dry Greek seasoning. No sauce. Not while cooking them, at least. After the ribs are slow-cooked (not smoked) over charcoal in the, what is now, famous coal chute in the basement below the original diner, they are basted with vinegar. Rub is then shaken on the ribs then served. The sauce, however, remains on the side and most customers probably never even taste it. Two bottles are on every table: a mild and a hot. Weaklings beware because the hot isn't your average "spicy" BBQ sauce as so many claim to be.
Which brings me to the purpose of this post: Rendezvous Hot BBQ Sauce. I do not use any other kind of sauce at home. I have the luxury of being able to go to the local grocery store and buy as much as I want while my friends from afar do not. They stock up on it each time they visit and run out quickly back at their homes. Why? Because this stuff truly is addicting to anyone who likes BBQ and hot food. Not to mention, the flavor is outstanding, mixing sweet with the heat. It also has a perfect texture that isn't thick like most ketchup-based sauces and isn't thin like a vinegar-based sauce. I put this sauce on everything that comes off my smoker; pork butts, ribs, chicken, you name it. Baste it or dip it or both. The sauce packs a punch that always keeps me from even considering another sauce and living in Memphis provides me with dozens of other options. The rub is amazing, too, and use it on everything. I even put it on my popcorn which I noticed on the menu at the 'Zvous one day. Dry rubbed popcorn! The point to this post isn't seasoning, however. It's the sauce for your BBQ that will make you sweat and stock up on yourself.
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