Ribs 3 slabs
2 cups white distilled vinegar
2 cups water
Famous Seasoning Dry Rub (see below)
2 slabs pork loin back ribs (approximately 2 pounds each)
Great price at Cosco for Ribs. (package has 3 slabs)
1/4 cup salt
1/4 cup pepper
1 Tbsp garlic powder
1 Tbsp oregano
1 Tbsp celery seed
1 Tbsp paprika
1 Tbsp brown sugar
1 Tbsp chili powder
3 cups wood chips (use hickory or oak chips for the best flavor)
Mix Seasoning Rub ingredients and set aside.
Mix vinegar, water and seasoning together to make your basting sauce.
Cook meat over direct heat on the grill, approximately 20-inches above fire.
Coals should be at 325 to 350 degrees.
Start ribs bone side down, until bone side is golden brown.
Baste 3 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. Pull lightly on rib bone and you will see the tender meat separate. You know the Ribs are done.
That is approximately 35 minutes per side.
Baste* again and sprinkle with the Memphis style dry rub seasoning and you are ready to serve.
*I keep a very large bowl with the liquid mixture next to the grill to dip the slabs, giving several nice baste dipping while grilling.
Use cooking tongs for picking up the slabs
Quotes: about The Rendezvous in Memphis, Tenn.
“Lip-smacking, finger-licking pork ribs.”~ USA Today,
“There are plenty of good places to get barbecue… but if you only have one chance to eat it, it should be at the Rendezvous.”
– Southern Living,
“The ribs here aren’t smoked but grilled for an hour over charcoal … The result is an intensely seasoned taste redolent of paprika, cumin, cayenne pepper, and oregano.”
– Business Week,