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.
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Sawkat Hossain
sawkat_h48@aol.comThis recipe is a disgrace to the culinary world.
mwrad dlshad
m-dlshad86@hotmail.comThese ribs were the worst ribs I've ever had.
Israt Shapa
s.i@hotmail.comI'm really disappointed with this recipe.
Mark Smith
smithmark@aol.comI would not recommend this recipe to anyone.
Sean Reilly
sean8@aol.comThese ribs were a waste of time and money.
DHAMI Tek
dhami.t18@gmail.comI followed the recipe, but my ribs didn't turn out as good as the ones in the picture.
Salome Carpenter
salome@gmail.comThese ribs were a bit dry, but the flavor was good.
Danny Osuna
d-o@hotmail.co.ukI had some trouble getting the ribs to cook evenly, but they were still delicious.
adilkhan gopang
g-adilkhan@yahoo.comThese ribs are a bit too spicy for my taste, but they were still good.
XUSUKI
xusuki@gmail.comI'm not a big fan of ribs, but these were actually really good. The dry rub was flavorful and the meat was tender.
Pakistan Mobile1432a
pakistanmobile1432a52@hotmail.frThese ribs were a hit at my party! Everyone loved them.
fahim khan
fahim.khan24@hotmail.comI followed the recipe exactly and the ribs turned out amazing! I will definitely be making these again.
Numan Khan kakar
numank@hotmail.comBest ribs I've ever had! The meat was so tender and flavorful.
Asserpandu Lafimana
asserpandu.lafimana@aol.comThese ribs were fall-off-the-bone tender and had a delicious smoky flavor. The dry rub was perfect and gave the ribs a nice crust.