Good Morning America Recipes

World Famous Rendezvous Dry BBQ Ribs

Memphis Ribs from Charlie Vergos Rendezvous Restaurant

GMA Recipes Dinner
Difficulty: Moderate
Cook Time: min

In Memphis, it's been a long-running debate. Are wet ribs tastier than dry ribs?

To decide for yourself, try this recipe from the famous Memphis rib joint Charlie Vergos Rendezvous restaurant, then try the dry ribs from Neely's Bar-B-Que Restaurant.


  • Ribs
  • 4 cups white distilled vinegar
  • 4 cups water
  • 1/3 cup Rendezvous Famous Seasoning Rub (see below)
  • 2 slabs pork loin back ribs (approximately 2 pounds each)
  • 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
  • Cooking Directions

    Combine 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 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.

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

    Recipe Summary

    Main Ingredients: vinegar, pork loin ribs

    Course: Dinner, Lunch, Main Course, Sauces and marinades

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