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If you missed the 17th Annual EGGtoberfest here are the highlights Click Here
I couldn't pass up the good deal on spare ribs at Publix on Saturday. I got this rack of St. Louis Style Spare Ribs for an even $7.00. I was debating on what to do with them, and decided to cook them a little differently than usual. I grilled these raised direct at around a 325 deg f dome temp for just over an hour. I spritzed them every once in awhile in a beer and vinegar mixture to keep them moist. And I did not add any wood for smoke. I wanted them like Charles Vergo's Rendezvous Restaurant in Memphis, TN. I picked up a bottle of their rub while I was there last year and have used it several times now. It's good stuff.
They were finished with a mop sauce of Water, White Vinegar and Rendezvous Seasoning. The flavor of these ribs are really, really good.
Served up with a simple pasta dish with Penne, Asparagus, Lemon and Parmesan Cheese.
Just had the leftovers today for lunch. If y'all are ever in the Memphis area, definitely give the Rendezvous restaurant a visit.