World Famous Rendezvous Dry Bbq Ribs
Prepare to elevate your barbecue game with these World Famous Rendezvous Dry BBQ Ribs—a Memphis classic renowned for their bold, smoky flavor and perfectly balanced dry rub. This recipe features tender pork spare ribs coated in a rich blend of smoked paprika, brown sugar, and a hint of cayenne for subtle heat. Unlike saucy counterparts, these ribs are basted with a tangy apple cider vinegar mixture to enhance their juiciness while maintaining the signature dry rub crust. Cooked low and slow on a grill or smoker with optional wood chips for added depth, these ribs deliver that sought-after fall-off-the-bone texture and an authentic taste of Southern barbecue. Ideal for summer cookouts or backyard gatherings, pair them with coleslaw, baked beans, or classic cornbread to create a meal worth savoring. Perfectly seasoned and irresistibly satisfying, this recipe will make you the undisputed pitmaster of your next barbecue party!
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Recipe Information
Ingredients
- 2 racks Pork spare ribs
- 2 tablespoons Paprika
- 2 tablespoons Brown sugar
- 1 tablespoon Kosher salt
- 1 tablespoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Chili powder
- 0.5 teaspoon Cumin
- 0.5 cup Apple cider vinegar
- 0.5 cup Water
Instructions
Preheat your grill or smoker to 250°F (120°C). If using a grill, set it up for indirect cooking by placing coals or burners on one side and leaving the other side cool.
Prepare the dry rub by combining the paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, cayenne pepper, chili powder, and cumin in a small bowl.
Trim any excess fat from the pork spare ribs and remove the membrane from the underside of the ribs using a paper towel for grip.
Rub the spice mix generously over both sides of the ribs, making sure to cover every surface.
In a small bowl, mix the apple cider vinegar and water. Place the ribs on the grill or smoker, bone side down, over indirect heat. Periodically spray or mop the ribs with the vinegar-water mixture to keep them moist and flavorful.
Cook the ribs for approximately 3 hours, maintaining a consistent temperature of 250°F (120°C). If using a smoker, add wood chips (such as hickory or applewood) for a smokier flavor.
After 3 hours, check for doneness by bending the ribs. They should bend easily and the meat should start pulling away from the bones. For more tenderness, you can cook them an additional 30 minutes to an hour.
Remove the ribs from the heat, let them rest for 10 minutes, and slice between the bones to serve.
Serve with your favorite side dishes and enjoy the authentic taste of Memphis-style dry BBQ ribs!
Nutrition Facts
Calories |
6090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 428.5 g | 549% | |
| Saturated Fat | 162.3 g | 812% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1680 mg | 560% | |
| Sodium | 3490 mg | 152% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 27.9 g | ||
| Protein | 485.6 g | 971% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 6064 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
