From: "Stan" >
Subject: Rendezvous Dry Rub?
Does anyone have a dry rub recipe like the one they use at the Rendezvous
in Memphis? Thanks
Stan

World Famous Rendezvous Dry BBQ Ribs


>From Nick Vergos of Charlie Vergos Rendezvous restaurant, Memphis, Tenn.
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
1/3 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 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.

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 1 hour



Rendezvous Seasoning Rub

1/2 cup salt
1/4 cup pepper
1 Tbsp garlic powder
1 Tbsp oregano
1 Tbsp celery seed
1 Tbsp paprika
1 Tbsp chile powder

Combine ingredients and set-aside.

Recipe courtesy Nick Vergos of Charlie Vergos Rendezvous restaurant,
Memphis
Tenn. © 2002.


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