The original Memphis dry rub. Charlie Vergos opened the Rendezvous in 1948, and in the early 1950s he came back from New Orleans with Cajun spices and mixed them into the Greek seasonings he was already using. That's what's in this bottle.

The family calls it a seasoning, not a rub, because you sprinkle it on instead of rubbing it in. At the restaurant it goes on the ribs after they come off the fire.

Ribs first. It's also good on chicken, deviled eggs, baked potatoes, fish, vegetables, popcorn and a Bloody Mary rim. Contains MSG.

Also from the Rendezvous: Greek Seasoning and Nick's Salt & Pepper Blend.