Memphis Style Ribs Recipe
How to make Memphis style BBQ ribs. BBQ ribs recipe
In this video I prepare and cook pork spare ribs with a taste of Memphis by using the Rendezvous rub and sauce. Also I use a mop while cooking these ribs, that is the actually recipe that Rendezvous uses on their ribs. My ribs are cooked low and slow, unlike the traditional Rendezvous ribs, and made for some very tender and flavorful ribs. I’ve included a link right here, for there products that are available on Amazon.com: http://amzn.to/ZJoEJw
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Ingredients
Spare rib rack 2 , membrane removed
Rub 1⁄2 Cup (8 tbs) (Rendezvous)
Vegetable oil 1⁄4 Cup (4 tbs)
FOR MOPPING SAUCE
Water 1 Cup (16 tbs)
White vinegar 1 Cup (16 tbs)
Rub 4 Tablespoon (Rendezvous)
Bbq sauce 8 Tablespoon (Rendezvous)
Directions
GETTING READY
1. Preheat the grill dome to 225 F.
2. Brush oil on the spare rib and then spread the rub all over.
MAKING
3. Put maple wood for smoking. Place the ribs on the grill and let them cook for about an hour.
4. Meanwhile mix together water, white vinegar, rendezvous rub and rendezvous sauce in a pot. Heat the mopping sauce on a stove top so that everything is well combined.
5. Mop the sauce on the ribs and continue to cook for another 3 1/2 hours. Make sure to mop the sauce every one hour on the ribs.
6. Remove the ribs from the grill and place them on a tray. Wrap an aluminium foil around the ribs and let them rest for 30 minutes.
SERVING
7. Slice and serve the ribs all by themselves or with a sauce of your choice.
Things You Will Need
Grill dome
Maple wood
Aluminium foil
Mop
Recipe Summary
Difficulty Level: Medium
Dish: Barbecue Spare Ribs
Course: Main Dish
Cuisine: American
Method: Barbecue
Channel: BBQnGrill
Restriction: High Protein
Taste: Savory
Servings: 8
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Just cruising thru the Tube and this one came up and got my attention. Those were beautiful ribs. I have cousins in Memphis and once when visiting they took us to the Rendevous and it was a great experience. I brought back a couple bottles of sauce like that, but no rub since I'd never used any or smoked ribs before back about 15 yrs ago. I need to get some more so I can try this recipe out. Awesome lookin ribs. Side note. Since getting the kamado and using only lump, I've noticed that the smokiness has gone away. I'm wondering if I was picking that up from the Kingsford charcoal. The meat is coming off delicious cooking on it the standard kamado setup. I just never really started using lump. I'm gonna try it in the wsm and see if it makes a difference. That's what I want. I'm not talking about a good wood flavor, its the smokey flavor I think is coming from the regular charcoal. Maybe it's just me but I don't think so. Your thoughts.
4:10 Grab the tray and run to the hills :^D
Looks awesome, can you add dry rub to partially cooked in oven ribs, if so when do you add the rub? And how do you figure out the mop sauce? Sorry this is my first time using rub.
Excellent video Rus!
Sir you got my respects and you just got another subscriber, I really enjoy watching your videos… Greetings from Mexico
Great rib video… Are u in ms r la???
Awesom looken ribs and sauce. Great video
Awesome!
Should smoke longer so it falls off the bone more
Looks great!
Russ what is your favorite smoking wood
That looks awesome, strangely enough, Rendezvous ribs are cooked over high charcoal heat for fairly short time , they are mopped sparingly with a vinegar based sauce. Once they are done , the Rendezvous seasoning is sprinkled on liberally, it is not used as a rub.
WOW Those look awesome, Thanks for sharing, I will try to do these soon I just ordered some of that rub and sauce, I love your videos, Thanks.
Tried the recipe using more of their method with charcoal, hot and fast and mopping one more time with rub at the end. Outstanding! My question is about the mop sauce. While it was very tasty, there are videos where they call it a pickle juice and you don't see any rub. Going to try your pork steak Rendezvous recipe tomorrow. Anything you would have done differently? Thanks…
Thanks for sharing.
gotta try this at home!!!!
Here is what I use for my mop for Memphis Style Rendezvous Ribs. I made some yesterday and they were outstanding. Of course, I prep the ribs like you do with the Rendezvous seasoning (Amazon, baby!). For the mop I use: Water, Raspberry Balsamic Vinegar, Redd's Wicked Red Apple Ale (vile to drink, but simply outstanding for cooking, esp. with pork) and some vegetable oil or EV olive oil. A great mop. The Redd's Ale is also great to put in the water pan or for braising something like pork bellies on top of the sacrificial vegetables. I cannot recommend this stuff highly enough. The aroma alone will sell you.
would love to learn how you make the best bbq good excellent ribs just cant seem to get them right fall of the bone ribs
I have an egg smoker grill. It has the heat diverter/pizza stone as well. I have problems with any meat toward the edges of the grill to cook way faster or burn in some cases. Am I doing something wrong? I am new to egg grills. The cook temps are usually 225 -275
Rendezvous sauce and ribs are the best. The ribs you'll get at Charlie Vergos are unreal… in the alley across from the Peabody near the ballpark. Heaven!
Can I please book a flight from Northern Ireland over to your house for some of these ribs? They look UNREAL! As do all of your BBQ foods. I'm bloody starving right now after watching this!
I built myself a UDS smoker a few years back. But it's hard to control the temps due to the crappy, interchangeable weather we have here in N.I. So it's more a guessing game than a controlling game. But I'm getting there… Haven't had any complaints yet!
I was wondering, if you have ever eaten any fried pork spareribs. I do cook outside on my smokers and grills a good amount of time . And, before trying any fried smoked or dry rub ribs, fried, my thoughts to doing so, would probably be why would you when they taste great from off the grill / smoker .
Okay, before I bore you too much, let me tell you, we did it and they were delicious .
Sometimes when I cook ribs for just my wife and I, I cook extra , and we put in the freezer, to have for another meal . Anyway, We thawed about 8 or 10 ribs, and instead of heating them up in the oven . My wife was frying some sweet potatoe fries, and she took the ribs , flowered them up , fried them just a little bit . And, when we were eating them we were amazed at how great they were . At first, I was afraid that they would not still be tender, but they were . They were hard to stop eating .
My wife didn't have to add any seasoning, because they already were precooked, and had the flavor that they needed . Indeed, they were worth trying, and we're not a waste of good or great ribs .
I was thinking that you might sometimes, want to give them ago . But, I know that you already cook alot , and you may have eaten your share already .
okay Rus, I will leave you alone now . Stay safe, with our weather, and try to have a great week /weekend !!!