When you visit Memphis, you have to visit two places. Elvis' home and burial site - Graceland, and Elvis' favorite rib joint, Rendezvous Ribs.
The entrance to the rib joint is in a back alley and dates back to 1947.
If you can't make it to Memphis soon, no worries. Today's article is going to show you how to make these delicious ribs. How good are they? Here's an example. When Elvis was performing in Las Vegas, he would have Rendezvous Ribs flown out to him, first class. Those are good ribs.
The story goes that Charlie Vergos would typically grill beef over charcoal when he first started his restaurant. A salesman suggested he add pork ribs to his menu due to the low cost of the product, allowing him to increase his profit margin. He gave it a try and rubbed down the ribs with Greek seasonings, grilling them over charcoal with his beef.
While the end product was tasty, there was no color. The salesperson suggested he add paprika to the Greek seasonings to enhance their appearance, and the Rendezvous Rib was officially born.
There is no wood flavoring in the coals with these ribs. They are cooked over charcoal briquets at a higher temperature and for a shorter period of time than traditional southern style ribs. In my opinion, the Greek rub is the key. You can view an instructional video at http://www.bbq-myway.
Greek Rib Rub
1/3 cup paprika
2 tablespoons of chili powder
1 tablespoon of garlic powder
1 tablespoon of dried Greek oregano
1 tablespoon of kosher salt
2 teaspoons of coarsely ground black pepper
2 teaspoons of whole mustard seed
1 teaspoon of celery seed
½ cup of apple cider vinegar
½ cup of water
2 teaspoons of Greek rib rub
4 to 5 lbs. of baby back ribs.