Rendezvous-Style BBQ Rub

This recipe and photo was graciously provided by, a site headed by "Meathead" Goldwyn. Goldwyn, who calls himself a barbecue whisperer who loves cooking as much as he does eating, is also the author of the NYT bestseller, Meathead: The Science of Great Barbecue and Grilling. Check out the site!

Course Seasoning
Cuisine American
Keyword bbq, seasoning, spices
Servings 2 cups
Author Meathead Goldwyn


  • 8 tablespoons American paprika
  • 4 tablespoons powdered garlic
  • 4 tablespoons mild chili powder
  • 3 tablespoons ground black pepper
  • 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® aka MSG or “umami seasoning”


  1. Mix together all ingredients; use as a dry rub on your choice of meats. 

  2. Makes a bit more than two cups, enough for about 12 pounds of ribs. Rub can be stored in an airtight container for months.

Recipe Notes

Recipe courtesy of