Looking for the perfect rib recipe to make authentic West Tennessee dry ribs? Look no further! In this video, pit-master Carey Bringle (Peg Leg Porker) shares his tips and tricks for making the perfect West Tennessee Dry Ribs with the classic dry seasoning made famous by the Vergos family at The Rendezvous Memphis. The restaurant was started by Charlie Vergos in 1948 in the basement of a building, where he initially sold ham sandwiches and beer. The popularity of the restaurant grew, and by the late 1950s, Vergos added ribs to the menu. The rib recipe included a special dry rub based on his father’s Greek chili recipe and Cajun spices he discovered in New Orleans.
Follow along as Carey Bringle shows you how to properly prepare the ribs by removing the membrane and applying a liberal coating of kosher salt before smoking them at 250 degrees for three-and-a-half to four hours. Mop them every 30 minutes and finish them off with a signature dry seasoning coating for a delicious, authentic flavor that will have your taste buds begging for more. Follow along with the “Rib Commander” as he walks you through the step-by-step process of making the best Tennessee dry ribs you’ve ever tasted!
Step 1 – Preheat the grill or smoker to 250 degrees.
Step 2 – Unwrap the ribs and rinse with cold water.
Step 3 – Remove the membrane, or silver skin, from the ribs
Step 4 – Sprinkle the ribs liberally with salt.
Step 5 – Set the ribs on the smoker over indirect heat.
Step 6 – Fill a spray bottle with the Basic Mop Sauce and spritz the ribs every 30 minutes.
Step 7 – The ribs should be done after 3 to 3.5 hours, but they may be done sooner, depending on their size. To check for doneness, run tongs under the ribs lengthwise to about the halfway point and lift. If the ribs sag like they’re going to break, they’re done.
Step 8 – Remove the ribs and mop one last time.
Step 9 – Dust with the dry seasoning and serve.
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