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Charlie Vergos Rendezvous' World Famous Rendezvous Dry BBQ Ribs
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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.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
4 cups white distilled vinegar
4 cups water
2 slabs pork loin back ribs (approximately 2 pounds each)
Rendezvous Seasoning Rub
1/2 cup salt
1/4 cup black pepper
1 tablespoon garlic powder
1 tablespoon oregano
1 tablespoon celery seed
1 tablespoon paprika
1 tablespoon chili powder
directions
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.
added by
lindatn
nutrition data
871 calories, 68 grams fat, 23 grams carbohydrates, 47 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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