Page 77 - C:\Users\ralph\Documents\Flip Book\

FAMOUS MEMPHIS

RENDEVOUS RIBS

Ingredients

Mop Sauce Seasoning

6 tbsp of Rendezvous seasoning 8 tbsp paprika
½ cup distilled water 4 tbsp powdered garlic
4 tbsp ketchup 4 tbsp chili powder
3 tbsp yellow mustard
1 tbsp crushed celery
1 tbsp whole celery
1 tbsp oregano
1 tbsp thyme
1 tbsp allspice
1 tbsp whole coriander seed
1 tsp ground coriander
1 tsp “accent”

Lagniappe

The most famous ribs in the world come from the Rendezvous in Memphis, TN. This recipe
came from a guy in a Beale Street bar that used to work the grill at the Rendezvous. I’m not
sure if he just wanted a beer or if he really worked there, but it sure taste the same

The secret is the ribs are cooked hot and fast and sprinkled with their famous Rendezvous
seasoning. The seasoning is not rubbed in, it is sprinkled on.

Sprinkle down the rib racks generously with the dry seasoning prior to placing on the grill.

Cook the ribs over charcoal at a temperature of about 350 directly over the coals as high as
possible (about 18 inches) to avoid flare-ups. If necessary, grill on the cooler side of the grill.

Paint the ribs with the mop sauce before placing on the grill, bones down and cook with the
lid down

Mop the ribs every 15 minutes turning them each time for about an hour. They are done when
flexible and burn your fingers to touch

Remove from the grill, do a final baste with the sauce, sprinkle generously with the
Rendezvous seasoning and serve as soon as possible. The ribs should be kind of dry from the
seasoning. At the “Vous” they are served dry with no sauce. Sauce is available on the side

77