ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Rendezvous Dry BBQ Ribs & Rendezvous Seasoning Rub Recipe

Misc.
World Famous Rendezvous Dry BBQ Ribs
From Nick Vergos of Charlie Vergos Rendezvous restaurant, Memphis, Tenn.
Source: ABC Online Channel 8, WCHS, Cookin' with Good Morning America
Yield: 4 servings

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)

1. Mix vinegar, water and seasoning together to make your basting sauce.

2. Cook meat over direct heat on the grill, approximately 18-inches above fire. Coals should be at 325 to 350 degrees.

3. 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.

4. The meat is ready when it is so hot that you cannot touch it with your fingers. That is approximately 30 minutes per side.

5. Baste again and sprinkle with Rendezvous world famous seasoning and you are ready to serve.

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.

MsgID: 1420359
Shared by: Halyna - NY
In reply to: ISO: rendezvous rub
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chicken Pot Pie (Prevention magazine)
  • CHICKEN POT PIE 1 cup sliced carrots 1 cup sliced celery 1 1/2 cups defatted reduced-sodium chicken broth 12 ounces boneless, skinless chicken breasts, cut into 1-inch cubes FOR THE GRAVY: 1...
  • Hearty Moroccan Chicken
  • HEARTY MOROCCAN CHICKEN 4 chicken leg quarters, skinned 1 tablespoon olive oil 1 medium onion, cut in chunks 4 cloves garlic, minced 1 tablespoon minced ginger 2 carrots, cut in chunks 1 cup canned chickpeas, drained ...
  • Chocolate Fried Pies
  • CHOCOLATE FRIED PIES FOR THE CHOCOLATE FILLING: 1 1/2 cups sugar 3/4 cup cocoa 1/4 cup milk FOR THE PIE CRUST: 2 cups flour 1/2 Tsp. salt 1/4 cup...
  • Zesty Blue Cheese Burgers (Heinz Ketchup, 1988)
  • ZESTY BLUE CHEESE BURGERS 1/2 cup Heinz Tomato Ketchup 1/3 cup crumbled blue cheese 2 tablespoons finely chopped onion 1 tablespoon Heinz Worcestershire Sauce 1 pound lean ground beef 4 sandwich buns, split, toasted (...
ADVERTISEMENT
  • Beef Tenderloin Steaks with Blue Cheese Topping
  • BEEF TENDERLOIN STEAKS WITH BLUE CHEESE TOPPING FOR THE STEAKS: 4 beef tenderloin steaks, cut 1 inch thick (about 1 pound) 1 large clove garlic, cut in half 1/2 teaspoon salt 2 teaspoons chopped...
  • Tuscan Herb-Infused Roast Pork Loin (Arista)
  • TUSCAN HERB-INFUSED ROAST PORK LOIN (ARISTA) 2 1/2 tablespoons olive oil, divided use 1 (4 pound) boneless pork loin, with a thin layer of fat left intact 1/4 cup finely chopped fresh rosemary (or 2 tablespoons dried)...
  • Curried Chicken and Mango Salad
  • CURRIED CHICKEN AND MANGO SALAD 2 quarts water 4 (4 oz. each) boneless, skinned chicken breasts 3/4 cup plain yogurt 1 tbsp. lime juice 1 tbsp. honey 1 tsp. curry powder 1/8 tsp. salt 1/2 tsp. pepper 1 cup pee...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Rendezvous Dry BBQ Ribs & Rendezvous Seasoning Rub Recipe
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!