Best 4 World Famous Rendezvous Dry Bbq Ribs Recipes
In the culinary world, few dishes have achieved the iconic status of the World Famous Rendezvous Dry BBQ Ribs. With their tantalizing aroma, fall-off-the-bone tenderness, and a secret blend of spices that have been passed down for generations, these ribs have become a Memphis tradition loved by locals and tourists alike. If you're looking to recreate this legendary dish in your own kitchen, you've come to the right place. In this comprehensive guide, we'll take you on a culinary journey, sharing the secrets behind the perfect Rendezvous Dry BBQ Ribs. From selecting the right ribs to mastering the art of slow-cooking and slathering them with the signature dry rub, we'll provide step-by-step instructions and helpful tips to ensure a mouthwatering experience that will leave your taste buds dancing with joy.
Let's cook with our recipes!
CHARLIE VERGOS RENDEZVOUS' WORLD FAMOUS RENDEZVOUS DRY BBQ RIBS
These dry rubbed ribs are world famous for a reason. This recipe is all about the mix. Paprika, celery seed, and chili powder with a few other choice spices works as the rub and a finishing seasoning.
Provided by lindatn
Time 2h
Yield 4
Number Of Ingredients 11
Steps:
- Mix vinegar, water and seasoning together to make your basting sauce. Cook meat over direct heat on the grill, approximately 18-inches above fire. Coals should be at 325 degrees F to 350 degrees F. Start ribs bone side down, until bone side is golden brown. Baste 2 times with basting sauce then flip slab and cook meat side down until this side reaches a nice golden brown. The meat is ready when it is so hot that you cannot touch it with your fingers. That is approximately 30 minutes per side. Baste again and sprinkle with Rendezvous world famous seasoning and you are ready to serve. Rendezvous Seasoning Rub: Combine ingredients and set-aside. Recipe Source: Nick Vergos of Charlie Vergos Rendezvous restaurant, Memphis Tennessee, USA.
Nutrition Facts :
WORLD FAMOUS RENDEZVOUS DRY BBQ RIBS
From Nick Vergos of Charlie Vergos Rendezvous restaurant, Memphis, Tenn. Dry BBQ ribs don't use sauce but are served as grilled meat sprinkled with dry rub. You can still keep some sauce around if you change your mind (sauced dry ribs are good too!).
Provided by PalatablePastime
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Whisk together the vinegar, water and dry seasoning to make a basting sauce (seasoning rub posted in my other recipes).
- Set grill rack to 18 inches above the coals.
- Placing ribs curls/bones pointing down, cook ribs over direct heat at about 325F to 350F until the underside is golden (about 30 minutes), basting several times while cooking.
- Flip the ribs, and continue cooking, and basting, until golden brown (about another 30 minutes).
- Meat is done when it is so hot it burns your fingers to touch.
- Do a final baste, sprinkle with some more seasoning, and serve.
BLUES CITY CAFE'S WORLD FAMOUS RIBS
Provided by Food Network
Categories main-dish
Time 5h35m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Clean and trim fat from rib slabs. Season the dry rib racks with a 2 to 1 mixture of chili powder and seasoning salt. Rub seasoning into ribs then wrap or place in air tight containers overnight in refrigerator.
- Preheat your smoker or grill to 225 to 300 degrees F and fill woodbox with hickory wood. Cook the ribs slowly for about 4 hours, or until they are almost falling off the bone.
- When ribs are done, cool at room temperature for 20 to 30 minutes. Wrap and refrigerate.
- Preheat an oven, grill, or smoker to 225 degrees F. Reheat unwrapped ribs for 1 hour. Serve with barbecue sauce.
WORLD FAMOUS RENDEZVOUS DRY RIBS
Steps:
- Mix vinegar, water and seasoning together to make your basting sauce.
- Cook meat over direct heat on the grill, approximately 18-inches above fire. Coals should be at 325 to 350 degrees.
- Start ribs bone side down, until bone side is golden brown. Baste 2 times with basting sauce then flip slab and cook meat side down until this side reaches a nice golden brown.
- The meat is ready when it is so hot that you cannot touch it with your fingers. That is approximately 30 minutes per side.
- Baste again and sprinkle with Rendezvous world famous seasoning and you are ready to serve.
Tips:
- Prep the Ribs Properly: Clean and remove the silver skin from the ribs for a tender and flavorful result.
- Use Quality Ingredients: Opt for fresh, high-quality ribs and spices for the best flavor.
- Apply the Rub Generously: Coat the ribs liberally with the dry rub, ensuring it penetrates the meat.
- Smoke Low and Slow: Cook the ribs at a low temperature (around 225°F) for a prolonged period (8-10 hours) to achieve fall-off-the-bone tenderness.
- Wrap the Ribs: Wrap the ribs in foil or butcher paper halfway through the cooking process to prevent them from drying out.
- Let the Ribs Rest: After cooking, let the ribs rest for at least 15 minutes before serving, allowing the juices to redistribute.
Conclusion:
The World Famous Rendezvous Dry BBQ Ribs recipe is a testament to the culinary expertise and passion of the Rendezvous restaurant. With its unique blend of spices and the meticulous cooking process, this recipe delivers tender, flavorful, and smoky ribs that have captivated barbecue enthusiasts worldwide. By following these tips and immersing yourself in the art of barbecue, you can recreate this iconic dish in your own backyard, impressing your friends and family with your culinary skills. Remember, patience and attention to detail are key to achieving the perfect rack of dry BBQ ribs, so take your time and savor the process.
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