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Fashioned after Charlie Vergos' famous ribs—grilled over charcoal, mopped with vinegar sauce, and coated with a dry rub just before serving. Nearly impossible to duplicate these famous ribs at home because Vergos cooks them in a one-of-a kind pit and the rub recipe is a closely guarded secret. Here is Mr. Raichlen’s take on my favorite ribs.
Units: US | Metric
Serving Size: 1 (482 g)
Servings Per Recipe: 8
The following items or measurements are not included:
dry rub seasonings