Everybodys Favorite Dry Ribs Recipes

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WORLD FAMOUS RENDEZVOUS DRY RIBS



World Famous Rendezvous Dry Ribs image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 4

4 cups white distilled vinegar
4 cups water
1/3 cup Rendezvous Famous Seasoning
2 and down pork loinback 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.

EVERYBODY'S FAVORITE "DRY" RIBS



Everybody's Favorite

Number Of Ingredients 14

FOR THE RUB:
3 tablespoons kosher salt
3 tablespoons whole black peppercorns
2 tablespoons granulated sugar
1 1/2 tablespoons whole mustard seeds
1 1/2 tablespoons sweet paprika
2 teaspoons dried oregano
1 1/2 teaspoons whole cumin seeds
1 1/2 teaspoons whole fennel seeds
1 1/2 teaspoons celery seeds
1 1/2 teaspoons , crushed red pepper flakes
1 teaspoon dried thyme
6 to 7 pounds , meaty pork spare ribs, , 2 to 3 slabs, trimmed of fat
Hickory chunks or chips soaked in water for at least 30 minutes

Steps:

  • TO MAKE THE RUB: In a spice grinder or blender pulse the rub ingredients for a few seconds until the seeds are coarsely ground. Do in two batches, if necessary. The rub should have a slightly coarse texture.Spread the rub generously on all sides of the ribs and allow to stand at room temperature for 20 to 30 minutes before grilling.Follow the grill's instructions for using wood chunks. Grill the ribs, rib side down, over Indirect Medium heat until the meat is very tender and has pulled back from the ends of the bones, 1 1/2 to 2 hours. Remove from the grill and allow to rest for 5 to 10 minutes before slicing into individual ribs.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

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