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Nom Nom Nom.

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                                                                  Charles Vergos, the late proprietor of the beloved Memphis restaurant Rendezvous, invented this style of ribs served "dry," with no sauce. This recipe first appeared in our June/July 2011 BBQ issue along with our story Classic 'Cues.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp kosher salt
                                                                  • Yes No 2 tbsp dark brown sugar
                                                                  • Yes No 2 tbsp paprika
                                                                  • Yes No 1 tbsp oregano leaves, dried
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 2 tsp garlic powder
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp marjoram, ground
                                                                  • Yes No 1 tsp parsley leaves, dried
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 1 tsp celery seed
                                                                  • Yes No ½ tsp cayenne pepper, ground
                                                                  • Yes No ½ tsp ground fennel seed
                                                                  • Yes No ¼ tsp white pepper
                                                                  • Yes No 2 3 lb racks st, louis pork spareribs
                                                                  • Yes No ¾ cup apple juice
                                                                  • Mix together 2 tbsp. salt, sugar, paprika, black pepper, oregano, garlic, onion, thyme, marjoram, parsley cumin, mustard, celery, cayenne, fennel, and white pepper in a bowl. Rub pork all over with all but 2 tbsp. of the spice mixture. Let sit at room temperature for 1 hour or chill overnight. Whisk together remaining salt and spice mixture with apple juice and ¾ cup water in a bowl; set basting sauce aside.
                                                                  • Prepare your grill using the kettle grill, bullet smoker, or gas grill method, (see links for instructions) using apple wood chunks or chips (see Fuel and Flavor ).Place ribs, top side down, on grate. Maintaining a temperature of 225°-275° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions), cook, turning once and basting with sauce every 20 minutes, until the tip of a small knife slips easily in and out of the meat, 2–4 hours.
                                                                  Cuisine:YesNomemphis
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook

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