Thank you for paying homage to the Vergos family and Rendezvous. I look forward to visiting your restaurant when I next head west from my home in the East Tennessee mountains - your ribs look delicious. I'm cooking my own variant of west Tennessee ribs as I type this. I went to med school in Memphis and became a regular at the Rendezvous. I quickly noticed the spices, which were very similar to the beef kabob spices at our local Greek-owned restaurant, which also reminded me greatly of Cincinnati chili spice mix. Our world is so much richer because of these wonderful Greek families, their knowledge and skill.
I'm from Memphis and love Rendezvous ribs. There used to be a place in the old Overton Square called the Public Eye that made a great dry rib also. I love the simplicity that lets the flavor of the smoke and the pork come thru. There are a lot of good wet ribs out there but my favorite will always be the Memphis dry rib. No trip tp Memphis is complete unless you eat ribs in the alley.
Good information. I have lived in N Georgia for 50 years but my family is from West TN. The barbecue from West TN always had a different flavor profile, now I know the secret.
Thanks Tuffy and Carey! I just tried this tonight on my Big Green Egg, delicious. Took a bit longer for 4 racks. Just ordered some PLP seasoning for next time.
Thank you for the credit and homage to the Vergos family. I was born and raised in Memphis and I loved Charlie (The founder of the Rendezvous) and his son Nick. Both passed , but their memory and legacy live on. I look forward to visiting your place in Nashville. Cheers.
I followed your recipe to a T and the flavor was great, but the ribs were like eating overcooked pork chops. Is that what is supposed to be West Tennessee ribs?
Growing up on a farm I was always told if you have high quality produce you only need a little salt to get rid of the moisture to help the cook. I'm amazed at how many people coat meat in rubs and sauces. No doubt it tastes great but it hides the true taste of the meat itself. Not sure when my next trip to the States will occur but this is going to be high on my list of places to visit.
I actually think there are two types of Memphis Dry Ribs just like there are two types of Memphis sauce. Some people do use only salt or only salt and pepper(Texas Style).then the run at the end. Some do the rub at the beginning and end. Maybe the one he is doing here is the old style based on Rendezvous. I actually like both. Just like i like home some places use a sauce for pulled pork similar to KC and others use a ketchup and vinegar base kinda like Westen NC. I'mfrom Memphis, but I'm not Biased. Bfore i even knew ther was a wet/dry debate i had dry ribs and fell in love. I wasn't even in Memphis. I was tailgating at a college football. I like to mix styles. Maybe a Memphis Dry Rib with a NC vineaar sauce. Sometimes I'll do Texas Style then do wet or dry
Hi everyone! I'm Italian, could someone tell me the recipe? I don't speak English and I can't understand what they say. If written I can use Google Translate!
I just made some real dry ribs last night. Threw 2 ribs in a roasting pan with several inches of water and put them on 300. I fell asleep and woke the next day at 10am. The water had boiled dry and the ribs were dry af.
Interesting….any person who has an “upstairs” with that kind of kitchen and is a bbq specialist is charging too much money for simple food. He was showing off his money. Thanks but no thanks. And PS- I grew up in TN.
Thank you for paying homage to the Vergos family and Rendezvous. I look forward to visiting your restaurant when I next head west from my home in the East Tennessee mountains - your ribs look delicious. I'm cooking my own variant of west Tennessee ribs as I type this. I went to med school in Memphis and became a regular at the Rendezvous. I quickly noticed the spices, which were very similar to the beef kabob spices at our local Greek-owned restaurant, which also reminded me greatly of Cincinnati chili spice mix. Our world is so much richer because of these wonderful Greek families, their knowledge and skill.
I've learned more about cooking good bbq since I've found your channel a month ago than in the last 10 years of trial and error. Thank you
I'm from Memphis and love Rendezvous ribs. There used to be a place in the old Overton Square called the Public Eye that made a great dry rib also. I love the simplicity that lets the flavor of the smoke and the pork come thru. There are a lot of good wet ribs out there but my favorite will always be the Memphis dry rib. No trip tp Memphis is complete unless you eat ribs in the alley.
I am from Memphis also and i completely agree with everything you said.
Good to know the proper way to do this. I had learned to dry rub before and after smoking. Now I know the more traditional way. Thank you.
Good information. I have lived in N Georgia for 50 years but my family is from West TN. The barbecue from West TN always had a different flavor profile, now I know the secret.
Wow, I loved the moment people sitting down enjoyed dinner like big family's ❤
Rendevous makes a great rib. Glad to see this video.
Carey is an absolute gentleman and a treasure to Nashville. He happens to make outstanding bbq.
FANTASTIC VIDEO! Kerry seems like a great guy and is very good at giving instruction.
Love his dry seasoning. Used to buy it online. Also the ribs were cooked perfectly the time I went there.
I’m bet fortunate to be in Nashville and get to enjoy these often. Best ribs you’ll find in the area!
Thanks Tuffy and Carey! I just tried this tonight on my Big Green Egg, delicious. Took a bit longer for 4 racks. Just ordered some PLP seasoning for next time.
I went to highschool with that guy takin out the ribs, thats great to see the Bringles putting their city on 💪🏼
Getting taught by a real chef lets go!!! 💪🏼💪🏼💪🏼 Thanks for the rib hacks
Oh Yeah! Great video Tuffy! Glad I got to meet Carey out at NBBQA and it was a great class you did. Now I need to make me some West Tennessee Dry Ribs
Thank you for the credit and homage to the Vergos family. I was born and raised in Memphis and I loved Charlie (The founder of the Rendezvous) and his son Nick. Both passed , but their memory and legacy live on. I look forward to visiting your place in Nashville. Cheers.
Its about time show Tennessee! Texas aint the best we are! Greetings from Covington Tenn by way of Chicago. Here we go! Volunteers! Gods Blessings 🙏
Man knows his BBQ great vid Tuffy
Cooking
1:27
Great video
I wanna try this, that has to be a hell of a good rub to eat it like this, where can I get/make some ?
On their website it’s about $10
Hey they just look delicious buddy.
Man I was waiting for the taste test. How juicy are they? How do they compare to ribs cooked via Texas crutch?
Came back from Memphis a few days ago. Hell, every rib i got was a baby and not a spare. I'm doing this at some point.
Where can I buy this rub?! Don’t see it available on their website
Where's this restaurant located? I'm from San Diego. Id love to travel to try out this restaurant.
It’s in Nashville, TN in a area called The Gulch south of downtown.
@@mrsoultrain hey thank you very much
Competition style ribs is on point! Tuffubis Incredible at educationing the process
I followed your recipe to a T and the flavor was great, but the ribs were like eating overcooked pork chops. Is that what is supposed to be West Tennessee ribs?
limping ain't easy! nice phrase
Growing up on a farm I was always told if you have high quality produce you only need a little salt to get rid of the moisture to help the cook. I'm amazed at how many people coat meat in rubs and sauces. No doubt it tastes great but it hides the true taste of the meat itself. Not sure when my next trip to the States will occur but this is going to be high on my list of places to visit.
I actually think there are two types of Memphis Dry Ribs just like there are two types of Memphis sauce. Some people do use only salt or only salt and pepper(Texas Style).then the run at the end. Some do the rub at the beginning and end. Maybe the one he is doing here is the old style based on Rendezvous. I actually like both. Just like i like home some places use a sauce for pulled pork similar to KC and others use a ketchup and vinegar base kinda like Westen NC.
I'mfrom Memphis, but I'm not Biased. Bfore i even knew ther was a wet/dry debate i had dry ribs and fell in love. I wasn't even in Memphis. I was tailgating at a college football. I like to mix styles. Maybe a Memphis Dry Rib with a NC vineaar sauce. Sometimes I'll do Texas Style then do wet or dry
3.5 hrs at 250? Done?
If I wanted a some salted pork, I’d bake some pork chops
Hi everyone! I'm Italian, could someone tell me the recipe? I don't speak English and I can't understand what they say. If written I can use Google Translate!
PEG LEG IS THE BEST!!!!!!
You must be used to eating paper.
I was a little scared at first when you only used salt to season the ribs but you came through at the end
Carie is the best
Did you seriously just put out a rib video without a taste test? Tuffy....I need to talk to you. Come here ole boy. Lol.
We'll certainly stop in and enjoy some of Carey's ribs. Again. Lol.
I know , right? Funny!
Let's not get it twisted...It's Memphis dry ribs
I have been making these wrong for ages!
That loft though.
I just made some real dry ribs last night. Threw 2 ribs in a roasting pan with several inches of water and put them on 300. I fell asleep and woke the next day at 10am. The water had boiled dry and the ribs were dry af.
I would have liked to see Tuffy actually try the finished ribs in the video. Great video otherwise.
Tuffy probably bugged out 1/2 way thru the video to try and duplicate?
Guys, it’s a “Memphis style dry rub” not a West Tennessee style. That’s like saying it’s west Missouri instead of Kansas City. You should know better
In Memphis they Charbroil their ribs hot and fast, in West Tennessee they smoke them. Thats the main difference.
There’s a difference between dry rubbed (no wet sauce) and dry ribs (very little fat firmer meat)....the more you know
well I would like to thank you Mr Tuffy PLP barbecue I learned something new especially with that Weber grill@TuffyStonePitmaster
LOVE ME SOME TENNESSEE 😁😄
Legend has it that he smoked his own leg when he didn't have the funds to buy meat.
Was the music a side dish? Because it's really corny 😂
@6:38 the rib is WAAAAYYYYYYY overcooked. That much drawback off the bone indicates a rib that is way overcooked.
Oh they’re dry alright🤮
If you are mopping them, then don't say they are a dry rib.
Dry Ribs were invented by Rendevous in Memphis and they mop them.
Dry just means they don't put sauce. Mopping is necessary
Interesting….any person who has an “upstairs” with that kind of kitchen and is a bbq specialist is charging too much money for simple food. He was showing off his money. Thanks but no thanks. And PS- I grew up in TN.
Very cool