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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Nick Vergos of Charlie Vergos Rendezvous restaurant, Memphis, Tenn.
Servings: 4
Time: 5 minutes prep, 1 hour cooking
In Memphis, it's been a long-running debate. What's better, wet ribs or dry ribs? Decide for yourself, here's the recipe for dry ribs from famous Memphis rib joint, Charlie Vergos Rendezvous. Then try the wet ribs recipe!
4 cups white distilled vinegar
4 cups water
⅓ cup Rendezvous Famous Seasoning Rub
2 slabs pork loin back ribs (approximately 2 pounds each)
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°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
½ cup salt
¼ cup pepper
1 tablespoon garlic powder
1 tablespoon oregano
1 tablespoon celery seed
1 tablespoon paprika
1 tablespoon chile powder
Combine ingredients and set-aside.
Note:
Charlie Vergo's Rendezvous ribs can be purchased oneline at www.hogsfly.com.