Best 2 World Famous Rendezvous Dry Ribs Recipes
Are you craving the delectable taste of the legendary World Famous Rendezvous Dry Ribs? Get ready to embark on a culinary journey that will satisfy your taste buds and leave you wanting more. In this comprehensive guide, we will delve into the secrets behind this iconic dish, exploring the unique blend of spices, the perfect cooking techniques, and the rich history that has made Rendezvous ribs a beloved tradition in Memphis and beyond. Whether you're a seasoned barbecue enthusiast or a home cook looking to impress your friends and family, this article will equip you with the knowledge and inspiration to recreate the magic of Rendezvous ribs in your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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.
Tips:
- Choose the right ribs: Baby back ribs are the most popular choice for dry ribs, but you can also use spare ribs. Spare ribs have more meat and a richer flavor, but they take longer to cook.
- Remove the membrane: The membrane is a thin, silvery layer that covers the underside of the ribs. It can make the ribs tough, so it's important to remove it before cooking.
- Season the ribs well: Dry ribs rely on a good rub for flavor. Use a combination of spices and herbs that you like.
- Cook the ribs slowly and low: Dry ribs should be cooked slowly and low over indirect heat. This will help them to develop a crispy crust and a tender interior.
- Baste the ribs occasionally: Basting the ribs with a mixture of melted butter and spices will help to keep them moist and flavorful.
- Let the ribs rest before serving: Once the ribs are cooked, let them rest for a few minutes before serving. This will help the juices to redistribute throughout the meat.
Conclusion:
Dry ribs are a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can make dry ribs that are sure to impress your friends and family.
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