When I finally got the opportunity to visit Memphis there was no question about where my first stop would be- Charlie Vergos' Rendezvous! I was absolutely thrilled to hear about the new barbecue nacho kit now shipping from one of my favorite BBQ restaurants in the universe, the world famous Charlie Vergos Rendezvous.Excuse me while I lick the sauce off my fingers before reporting the kit exceeded my very high expectations. If you haven’t, it’s time to give it a try. Keep on cookin’ and bon appetite, y’all! Memphis barbecue sauce is magic on ribs or pulled pork! Baby back ribs are cooked hot and fast over charcoal, basted constantly with a vinegary mop sauce, and then covered in their seasoning. Charlie Vergos' Rendezvous is a Memphis BBQ staple and now you can create their signature dry rubbed ribs at home. The result is tangy ribs that pack in the full, raw flavor of the rub, making it drastically different from your average recipe—or really any rib I've cooked and labeled "dry" in the past. Here are our favorite easy, flavor-packed, homemade barbecue sauce recipes from the barbecue pork capital of America. Memphis-Style BBQ Baked Beans + Sauce. The coal chute gave him a vent for his considerable talent over a grill, and allowed him to expand from ham-and-cheese sandwiches to ribs. I chose the version from Fine Cooking as the inspiration recipe. One of the more famous BBQ spots is Charlie Vergos Rendezvous restaurant in Memphis. This recipe is dedicated to all those working so hard in the Memphis In May competition and pays homage to their committment to BBQ, despite the horrible storms that are plaguing the South now. Greek Meets Barbecue. There are several variations of Memphis sauce floating around. This One's Straight From Memphis. In 1948, Charlie Vergos cleaned out a basement below his diner, discovered a coal chute, and started a legend. I was absolutely thrilled to hear about the new barbecue nacho kit now shipping from one of my favorite BBQ restaurants in the universe, the world famous Charlie Vergos Rendezvous.Excuse me while I lick the sauce off my fingers before reporting the kit exceeded my very high expectations. Pro Tips: Recipe Notes on Memphis Barbecue Sauce. Looking for an Authentic BBQ Sauce? This version is much closer to the seasoning they use at the 'Vous in Memphis and is from the AmazingRibs.com site (highly recommended!) I initially saw this restaurant featured on the Travel Channel and Food Network and have wanted to try it ever since! This recipe has both a rub and finishing sauce to make a great pulled pork sandwich. If you're adventurous you can find a recipe for a dry rub and work out your own recipe, saving a few bucks for each bottle of it that you make. Have you tried homemade barbecue sauce? Get World Famous Rendezvous Dry Ribs Recipe from Food Network ... Dry Rub Ribs- Memphis (Dave's Dinners) ... Almost-Famous Swedish Meatballs. … There's a few copycat recipes for this rub that aren't close to what is really in there. I varied the spices a bit and eliminated what I thought was unnecessary oil. Vergos contributed the recipe for the spice rub, using the seasoning blend from his father's Greek chili recipe and adding a little paprika for color. Have you tried homemade barbecue sauce? There are so many different BBQ sauces out there beyond the classics. The restaurant is actually in an alley. This recipe has both a rub and finishing sauce to make a great pulled pork sandwich. There are so many different BBQ sauces out there beyond the classics. Memphis-style barbecue combines sweet, heat and savory. Looking for an Authentic BBQ Sauce? I plan to do that one of these days, but for now, I'm happy to have this rub because it's excellent. ). I like that this has less salt than a ot of rubs-- and you can add sugar if you like, but since we sauce our ribs, I don't need sugar in the rub. Memphis-style barbecue combines sweet, heat and savory. From Nick Vergos of Charlie Vergos Rendezvous restaurant, Memphis, Tenn. Dry BBQ ribs don't use sauce but are served as grilled meat sprinkled with dry rub. 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