Looking at the list of ingredients it looks pretty good, if maybe a little heavy on the celery seed. I have strained their seasoning out before and the two things you don't mention that I am pretty sure are in there is clove and bay leaf. Not a Memphis thing, but allspice and malt vinegar work great together. Yeah, the stuff you put on fish but I would cut it with the vinegar of your choice and use it with a sugar. BTW; I just tear pieces off the top of the charcoal bag to light the chimney.
I make a similar mop sauce except I put the vinegar in a pot over heat for about 10 minutes to get it nice and hot. then I add 1/4 white sugar to it and whisk it to dissolve. then I add the sliced lemons and let it go about 10 minutes. the hot vinegar and sugar extract the juices from the lemon faster. After that, I add red chili flakes, cayenne, mild chili powder, paprika, black pepper, Accent, garlic and onion powder and let that go another 10 minutes. The sugar really pairs well with the vinegar and lemon and gives a nice bright pop of flavor and you get a nice heat on the back end from the chili flakes and cayenne. I also put it in a small foil pan and put it in the smoker like you do. The vinegar and mop sauce really make the ribs juicy and tender. The addition of the sugar in the mop provides a well rounded balanced to the acidity of the lemons and vinegar, the heat from the different peppers, and the savory flavor of the spices. Obviously, what you did had great results. I just thought I would share my method in case you ever want to change it up a little.
Smart call with the avocado oil but no sugar, butter or oil in your mop because I know your grill presented a bit of a challenge with the expanded coal grate fairly close to the ribs. Way to roll with it, though. Been way too long since I’ve done any direct heat ribs but you sure got me wanting to grill some.
Now that's some good lookin' rub! Man! And those ribs!!! You have one LUCKY neighbor my friend. Now I want me some dry ribs. Hmmmmm, I do have some in the freezer :) Take care and thanks for sharing.
I'm from Memphis. Rendezvous is ok, but I've never been a big fan of charcoal ribs. Maybe when I was a kid I like grilled ribs, but I'm all about the slow smoked now. I find with their ribs I need some sauce or a vinegar dip on the side. Best ribs I ever had were Memphis-style at a football game. Sam has a good channel. So does HowtoBBQ Right and Smokin and Grillin with A/B. I wonder if something like the Grill Grate or Man Grate would help those who want to cook this style. Unless someone has some of those grills try can lower the charcoal down
as a Memphian I keep a bottle of Rendevous seasoning in the cabinet...that being said, i have never been that impressed with their ribs...yours look better!
