Recipe: Smokin on Smith

Memphis Dry Ribs

Memphis Dry Ribs

With the opening of I-22, the drive to the western portion of Smith Lake has gotten a lot better, and much quicker, for those who live or visit that portion of the lake routinely.  When I see that big Memphis sign on I-65 North, I immediately know we are on our way to our little piece of paradise on beautiful Lewis Smith Lake.

That Memphis sign also reminds me of many trips I have taken there in the past. It is a city with much to offer, but probably best known for two things I love, Blues & Barbeque. A trip to Memphis is never complete without a walk down Beale Street, and a slab of ribs from world famous Charlie Vergos’ Rendezvous. This Memphis institution is an icon in the barbeque world, and is the home of Memphis style dry-ribs. Baby back ribs covered with an incredible medley of dry spices where BBQ sauce is considered highly optional, almost frowned upon.

Happy Place Bound

Over the years I have tried many times to replicate those amazing Rendezvous ribs at home. I have found, through trial & error, that the only way to get really close to that signature flavor, is to just purchase their brand seasoning “Charlie Vergos Rendezvous Rub” (Amazon, $6.96), and use the technique outlined below. Hope you enjoy at your next lakeside grill session!

Ingredients:

•    2 slabs of Baby Back Ribs

•    Charlie Vergos Rendezvous Seasoning/Rub (Amazon: $6.96)

•    Hickory wood chunks

•    ½ cup of Apple Cider

•    ½ cup of water

Method:

•    Rinse the ribs with water, pat dry, remove the membrane from back of the ribs (YouTube has great videos on this if unsure)

•    Cover ribs liberally with the dry rub on both sides and let sit in the refrigerator for two hours or as long as you can. Remove when starting the fire.

•    Soak hickory chunks in a small container of water.

•    Mix the apple cider vinegar and water in a sprayer or bowl for the mop sauce.

•    Set up grill or smoker for indirect heat and place half a pan of water under the meat side.

•    After getting charcoal started, bring the grill temperature to a stable 225-250 degrees.

•    Place 3-4 hickory chunks on the fire

•    Place the slab over the water pan (I like to use a rib rack for multiple slabs)

•    Cook around 3-4 hours, spraying or mopping with mix every hour to keep moist.

•    Pull the slab off when the bones are sticking out of the meat about the length of a fingernail. This is when you know they are done.

•    Let Ribs rest 20 minutes covered with foil before slicing.

•    Sprinkle again lightly with dry rub before serving.

•    Sauce is Highly optional, but I do like to have some available

Serve with your favorite sides  -- we prefer some homemade baked beans and a spicy slaw for the true Memphis experience.  

Enjoy and stay tuned for what’s smokin' on Smith, in the meantime, follow along on Instagram {@smokinonsmith} for more tips & tricks!

#SmokinonSmith