World Famous Rendezvous Dry Ribs Recipes
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.
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