Best 2 World Famous Rendezvous Dry Ribs Recipes
Indulge in the tantalizing world of Rendezvous Dry Ribs, a Memphis culinary legend known for its finger-licking goodness and smoky, fall-off-the-bone texture. Prepared with a unique dry rub that has been perfected over generations, these ribs are a symphony of flavors, combining sweet, savory, and a hint of spice. The secret lies in the careful selection of spices and the meticulous cooking process, which involves slow-cooking the ribs until they reach a tender and juicy perfection. Discover the art of creating these iconic ribs at home with our comprehensive guide, featuring the original Rendezvous Dry Ribs recipe, a variation using a pressure cooker for time-saving convenience, and a tantalizing Asian-inspired rendition that adds a unique twist to the classic. Get ready to embark on a culinary journey that will leave your taste buds craving more and make you the envy of any backyard barbecue.
Here are our top 2 tried and tested recipes!
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.
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.
Tips:
- To achieve fall-off-the-bone ribs, cook them low and slow. The ideal cooking temperature is between 225°F and 250°F (107°C to 121°C).
- Use a dry rub to enhance the flavor of the ribs. A good dry rub typically includes a combination of spices, herbs, and sugar.
- Do not overcrowd the ribs in the smoker or oven. This will prevent them from cooking evenly.
- Baste the ribs with a mixture of melted butter and apple cider vinegar every 30 minutes or so. This will help keep them moist and flavorful.
- Let the ribs rest for at least 10 minutes before serving. This will allow the juices to redistribute throughout the meat.
Conclusion:
With patience and attention to detail, you can easily make delicious dry ribs at home. Remember to choose high-quality ribs, use a flavorful dry rub, cook them low and slow, and baste them regularly. With a little practice, you'll be able to impress your friends and family with your culinary skills.
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