The Rendezvous Style Rub For Ribs Recipes
RENDEZVOUS-STYLE DRY RUB RECIPE
In Memphis it is common for BBQ joints to offer their ribs "dry," without sauce, just a liberal sprinkling of spices and herbs. This recipe is my Rendezvous-style Dry Rub Recipe.
Provided by Christine Bucher
Categories Sauces and Condiments
Number Of Ingredients 14
Steps:
- Mix all the rub ingredients in a bowl, making sure to break up all lumps. Put it in an airtight jar.
- Click here to learn how the Vous makes its mop and cooks its ribs in only 60 minutes!
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.
THE RENDEZVOUS-STYLE RUB FOR RIBS
There's a few copycat recipes for this rub that aren't close to what is really in there. This version is much closer to the seasoning they use at the 'Vous in Memphis and is from the AmazingRibs.com site (highly recommended!) I like that this has less salt than a ot of rubs-- and you can add sugar if you like, but since we sauce our ribs, I don't need sugar in the rub. You can leave out the Accent if you have a sensitivity to MSG.
Provided by DeeCooks
Categories < 15 Mins
Time 10m
Yield 2 cups
Number Of Ingredients 15
Steps:
- Mix all together.
- For my family, I whirl it in a coffee grinder for a second, as they object to the "whole" seeds.
- This makes about two cups--enough for about 12 pounds of ribs. (It is not meant to be a thick rub.).
- Add brown sugar if want a sweeter rub.
Nutrition Facts : Calories 299.4, Fat 11.9, SaturatedFat 1.6, Sodium 10653.4, Carbohydrate 53.2, Fiber 24.9, Sugar 8.7, Protein 14
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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- Skin 'n trim. Remove the membrane from the slab of ribs (read more on removing the membrane here).
- Salt ahead if you can. Season the slab of ribs with kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat, but ribs consist of only about 50% meat, so use about 1/4 teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unseasoned.
- Prep. Set 2 tablespoons of the Rendezvous Seasoning aside for later. Mix the remaining 1 tablespoon with the vinegar, water, and barbecue sauce in a bowl. This makes the Rendezvous Mop.
- Fire up. Get the coals started in a chimney. When they are coated with white ash, push most of them to one side of your grill and scatter a few on the other side so you have a two zone grill. Stabilize the temp at about 350°F in the indirect zone. At the Vous, they cook directly over the coals and the dripping fat vaporizes and flavors the meat. But they get the meat 2 to 3 feet above the heat so there is no problem with flareups burning the meat. On most grills you cannot get the meat this high, although it is possible on some bullet smokers if you remove the water pan.
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