Name: Memphis Rendezvous Ribs
Yield: 6 servings
Ingredients: Paprika; Garlic Powder; Chili Powder; Freshly Ground Black Pepper; Kosher Salt; Yellow Mustard Seeds; Ground Celery Seed; Celery Seeds; Dried Oregano; Dried Thyme; Allspice Berries; Ground Allspice; Whole Coriander Seeds; Ground Coriander; White Distilled Vinegar; Ketchup; Tomato Based Barbecue Sauce; Baby Back Rib Rack, 2–3lb

Memphis Rendezvous Ribs

Charlie Vergos’ Rendezvous Charcoal Ribs has been a fixture in Memphis since 1948. While the real recipe is closely guarded, here’s a close approximation by Meathead Goldwyn.

Serves: 6

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Ingredients (18)

Seasoning Mix

4 T Paprika
2 T Garlic Powder
2 T Chili Powder
1½ T Freshly Ground Black Pepper
1½ T Kosher Salt
2 tsp Yellow Mustard Seeds
1½ tsp Ground Celery Seed
1½ tsp Celery Seeds
1½ tsp Dried Oregano
1½ tsp Dried Thyme
1½ tsp Allspice Berries
½ tsp Ground Allspice
1½ tsp Whole Coriander Seeds
½ tsp Ground Coriander

Mop Sauce and Ribs

½ cup White Distilled Vinegar
4 T Ketchup
or 4 T Tomato Based Barbecue Sauce
2 Baby Back Rib Racks, 2–3lb

Directions

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.