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Instructions. Make the Memphis Dry Rub. Combine all ingredients in a medium bowl and stir well to combine. Use a fork or a whisk to break up any large clumps. Store in an airtight container. Store unused rub in an airtight container for several weeks.

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Mix together the vinegar, BBQ sauce, BBQ seasoning and 7 ounces water. Place the ribs bone-side down over low heat on a charcoal grill, keeping the grill at least 5 inches above the coals, or in a smoker over low heat. Cook the ribs until golden brown, and then turn over and cook the meat side until done and the interior temperature is 160.

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Recipes | Create your own Rendezvous-style feast at home with our shipped ribs, pork, sauces, and seasonings. In addition to our normal hours, we will open at 11 am Sunday, March 24 for March Madness. Four Non-BBQ Ways to Enjoy Rendezvous Seasoning. SEE RECIPE. Seasoned Saltines Two Ways (Memphis BBQ Grazing Board) SEE RECIPE.

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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 (453.6 g) of meat, but ribs consist of only about 50% meat, so use about 1/4 teaspoon per pound (453.6 g).

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For the dry rub: Mix together paprika, dark brown sugar, kosher salt, granulated garlic, celery salt, chili powder, black pepper, onion powder, dried thyme, dried oregano, mustard powder, and celery seed in a small bowl. To make the mop: Whisk together vinegar, water, and dry rub in a small bowl. Set aside. Fire up smoker or grill to 325°F.

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When ready to cook, set the Traeger to 325℉ and preheat, lid closed for 15 minutes. Arrange the ribs on the grill grate, meat-side up. Grill for 30 minutes, then start mopping. Mop every 15 minutes. After 2 hours, check the ribs for doneness. Insert a toothpick between the bones in the center of a rack.

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To make the mop: Whisk together vinegar, water, and dry rub in a small bowl. Set aside. Fire up smoker or grill to 325°F. If using a vertical water smoker, such as the Weber Smokey Mountain, place ribs on top rack with water pan removed. If using a grill or offset smoker, place ribs over indirect heat.

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Step 2. 2. Combine the paprika, black pepper, brown sugar, salt, celery salt, cayenne, garlic powder, dry mustard, and cumin in a small bowl and whisk to mix. Rub two thirds of this mixture over.

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To make the seasoning, mix all ingredients in a bowl. Store in an airtight jar. Makes about 1 cup. To make the sauce and ribs, mix 2 tablespoons seasoning mix with vinegar, water and barbecue sauce in a bowl. Makes about 1 cup. Grill or bake ribs, basting with sauce. When done, sprinkle liberally with seasoning mix.

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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.

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Season the ribs liberally with Memphis-style barbecue rub. You'll use about 1 tablespoon per pound. Arrange the ribs on the roasting pan or prepared baking sheet (s), and cover with aluminum foil. Transfer to the preheated oven, and bake for 5 hours. Once the ribs have baked for 5 hours, remove from the oven.

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Greek Meets Barbecue . Trace the history of these dry ribs back to their source, and you'll land at the place synonymous with the style: Rendezvous, in Memphis.Founder Charlie Vergos first brought ribs to his restaurant in the early 1950s, in an attempt to find a use for the cheap cut—generally considered scraps back then, and priced accordingly.

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The bottle label of Rendezvous Famous Seasoning says "Spices, paprika (color), garlic, monosodium glutamate, salt and less than 2% silicon dioxide added to prevent caking.". The recipe they give the media contains only salt, pepper, garlic powder, oregano, celery seed, paprika, and chile powder.

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directions. 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.

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The ingredients for the brine: 32 ounces of pomegranate juice. 1/3 cup salt. 1/2 loose packed brown sugar. I mixed up the juice, salt and sugar on the stove over medium heat for maybe two minutes stirring constantly until the sugar and salt was dissolved: I turned off the burner and tossed in 4-5 ice cubes.

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The Rendezvous barbecue trick is roasting the slabs of ribs one to two feet directly over high heat from hardwood charcoal…. For about an hour or 30 minutes per side…. Then mopped with a light vinegar sauce and coated with a dusting of spices. It's called rendezvous "seasoning" not "rub" because it's sprinkled on not rubbed in….